Authentic Mexican Mixiote

Ingredients

• 500g (1.1 lb) lamb shoulder, cut into chunks 500g (1.1 lb) lamb shoulder, cut into chunks
• 500g (1.1 lb) chicken thighs, boneless and skinless 500g (1.1 lb) chicken thighs, boneless and skinless
• 4 dried guajillo chilies, stemmed and seeded 4 dried guajillo chilies, stemmed and seeded
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 tablespoon ground cumin 1 tablespoon ground cumin
• 1 tablespoon Mexican oregano 1 tablespoon Mexican oregano
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon black pepper 1 teaspoon black pepper
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons white vinegar 2 tablespoons white vinegar
• 4 banana leaves, cleaned and softened 4 banana leaves, cleaned and softened
• 1 onion, sliced 1 onion, sliced
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 25g (Saturated: 7g)
• Carbohydrates: 10g (Sugar: 3g)
• Protein: 45g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, soak the dried guajillo chilies in hot water for 15 minutes until softened. Drain the chilies and transfer them to a blender.
2. 2.
   Add minced garlic, ground cumin, Mexican oregano, salt, black pepper, vegetable oil, and white vinegar to the blender. Blend until you have a smooth marinade.
3. 3.
   In a large mixing bowl, combine the lamb shoulder, chicken thighs, and the marinade. Mix well, ensuring all the meat is coated. Allow it to marinate for at least 2 hours, or overnight in the refrigerator for enhanced flavor.
4. 4.
   Preheat the oven to 160°C (320°F).
5. 5.
   Take a softened banana leaf and place a portion of the marinated meat in the center. Top with sliced onions and fold the banana leaf to create a neat package. Repeat this process with the remaining meat and banana leaves.
6. 6.
   Place the wrapped mixiotes in a baking dish and pour the chicken broth over them. Cover the dish with aluminum foil.
7. 7.
   Bake in the preheated oven for 2.5 to 3 hours, or until the meat is tender and easily falls apart.
8. 8.
   Remove the mixiotes from the oven and carefully unwrap them. Serve hot, garnished with fresh cilantro and accompanied by lime wedges.

Treat your ingredients with care...

• Banana leaves — Before using, soften the banana leaves by briefly passing them over an open flame or by soaking them in hot water. This will make them more pliable and easier to wrap the mixiotes.

Tips & Tricks

• If you can't find banana leaves, you can use parchment paper as a substitute. However, the aroma and authenticity of the dish may vary slightly.
• For an extra kick of heat, add a diced jalapeño or serrano chili to the marinade.
• Serve the mixiotes with warm tortillas and your favorite Mexican salsa for a complete and satisfying meal.
• Leftover mixiotes can be stored in the refrigerator for up to 3 days and reheated for future meals.
• Experiment with different meat options such as beef or pork to create your own unique mixiote variations.

Serving advice

Serve the Mixiotes on a platter, allowing guests to unwrap their own individual portions. Accompany it with warm tortillas, Mexican rice, refried beans, and a fresh salad for a complete and authentic Mexican dining experience.

Presentation advice

Arrange the unwrapped mixiotes on a colorful platter, garnished with fresh cilantro leaves. The vibrant green of the cilantro against the rich colors of the meat and onions will create an appealing visual contrast.