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Best Easy Mixiote de Carnero Recipe

Name: Best Easy Mixiote de Carnero Recipe
Total time: 210 min
Yield: 270 g
Ingredients: bone-in lamb shoulder, cut into 6 pieces 3 lbs; dried maguey leaves (or parchment paper as substitute) 6 pieces; dried guajillo chiles, stemmed and seeded 3 pieces; dried pasilla chiles, stemmed and seeded 2 pieces; white onion, quartered 1 piece; garlic cloves 4 cloves; dried oregano 1 tsp; cumin seeds 1 tsp; whole black peppercorns 1 tsp; bay leaves 2 pieces; sea salt 2 tsp; apple cider vinegar 2 tbsp

Lamb wrapped in maguey membrane and slow-steamed with dried chiles and aromatic herbs. This high protein, carnivore-approved dish is a family celebration centerpiece with incredibly tender results.

Cook 210 min Difficulty NORMAL 320 kcal

#high protein #carnivore #family celebration #Mexican cuisine

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Ingredients

Main ingredients

bone-in lamb shoulder, cut into 6 pieces 3 lbs
dried maguey leaves (or parchment paper as substitute) 6 pieces
dried guajillo chiles, stemmed and seeded 3 pieces
dried pasilla chiles, stemmed and seeded 2 pieces
white onion, quartered 1 piece
garlic cloves 4 cloves

Seasonings/Sauce

dried oregano 1 tsp
cumin seeds 1 tsp
whole black peppercorns 1 tsp
bay leaves 2 pieces
sea salt 2 tsp
apple cider vinegar 2 tbsp

Nutrition summary

Carbohydrates 8 g 10%

Protein 30 g 38%

Fat 18 g 52%

Serving size 270g

Cooking steps

1

Toast guajillo and pasilla chiles in a dry skillet over low heat until aromatic but not burnt, about 2 minutes per side.
2

Soak toasted chiles in hot water for 10 minutes to soften, then drain.
3

Blend the soaked chiles with onion, garlic, oregano, cumin, peppercorns, salt, vinegar, and about 1/4 cup water into a thick marinade.
4

Rub each lamb piece thoroughly with marinade. Cover and refrigerate for at least 2 hours (overnight preferred) for deep flavor.
5

Soak maguey leaves (or parchment) in hot water to soften. Wrap each marinated lamb piece with a maguey leaf; add a bay leaf inside each parcel, and tie securely.
6

Arrange wrapped lamb parcels in a steamer basket, making sure they don’t touch the water. Cover and steam gently over low heat for 3.5 hours, checking the water level occasionally.
7

Rest the steamed parcels for 15 minutes before unwrapping. Serve hot with the cooking juices spooned on top.

Personalized Q&A

Q. What key ingredients define the flavor of Mixiote de Carnero?

The core flavors come from bone-in lamb shoulder combined with toasted guajillo and pasilla chiles, fresh onion, garlic, and a blend of aromatic spices like oregano, cumin, and bay leaf. The maguey leaf wrapping (or parchment substitute) imparts unique moisture and earthy aromas during slow steaming.

Q. How important is heat and timing in steaming Mixiote de Carnero?

Maintaining a gentle low steam is crucial over the 3.5 hour cooking time—this ensures the lamb turns out meltingly tender without drying. Keeping the water at a steady simmer, not a boil, helps break down connective tissue and fully infuse flavor.

Q. How can I prevent the lamb from turning tough or dry?

Wrapping each lamb piece tightly and monitoring the steamer to prevent dry-outs are important. Letting the parcels rest for 15 minutes after steaming also allows juices to redistribute for optimal tenderness.

Q. What is the calorie, protein, and carb content per serving in this recipe?

Each 270g serving provides about 320 kcal, with 30g protein, 8g carbohydrates, and 18g fat. Protein accounts for 38% of the calories, making it a high-protein option; carbs remain low at just 10% of calories.

Best Easy Mixiote de Carnero Recipe

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