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Best Easy Mixiote de Res Recipe

Name: Best Easy Mixiote de Res Recipe
Total time: 170 min
Yield: 240 g
Ingredients: beef chuck roast 2.5 lbs; maguey leaves (or parchment paper, for wrapping) 6 pieces; dried guajillo chiles 4 pieces; dried pasilla chiles 2 pieces; white onion 1 large; garlic cloves 4 cloves; bay leaf 2 pieces; apple cider vinegar 2 tbsp; ground cumin 2 tsp; dried oregano 2 tsp; ground black pepper 1 tsp; salt 2 tsp

Beef wrapped in maguey parchment and steamed with dried chiles until meltingly tender. This high protein, carnivore-friendly dish makes a special family dinner with minimal effort and maximum flavor.

Cook 170 min Difficulty NORMAL 340 kcal

#high protein #carnivore #Mexican #family dinner

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Ingredients

Main ingredients

beef chuck roast 2.5 lbs
maguey leaves (or parchment paper, for wrapping) 6 pieces
dried guajillo chiles 4 pieces
dried pasilla chiles 2 pieces
white onion 1 large
garlic cloves 4 cloves
bay leaf 2 pieces

Seasonings/Sauce

apple cider vinegar 2 tbsp
ground cumin 2 tsp
dried oregano 2 tsp
ground black pepper 1 tsp
salt 2 tsp

Nutrition summary

Carbohydrates 9 g 10%

Protein 31 g 37%

Fat 19 g 53%

Serving size 240g

Cooking steps

1

Toast the dried guajillo and pasilla chiles in a dry skillet over medium heat for 1–2 minutes, turning frequently until fragrant. Remove seeds and stems.
2

Soak the toasted chiles in hot water for 10 minutes to soften. Meanwhile, cut the beef into 2-inch cubes.
3

Blend the soaked chiles with onion, garlic, apple cider vinegar, cumin, oregano, black pepper, and 1/2 cup soaking water until smooth.
4

Toss beef cubes thoroughly with the chile marinade and salt. Marinate for at least 1 hour (up to overnight) in the refrigerator.
5

Lay maguey leaves or parchment on a clean surface. Place equal portions of marinated beef and a bay leaf into each leaf, fold tightly, and secure with kitchen twine.
6

Set a steamer with water; arrange the wrapped packets in a single layer above the water. Cover and steam gently (just simmering) for 2.5 hours, adding more water as needed.
7

Remove packets, rest for 10 minutes, then carefully unwrap and serve beef hot with juices spooned over the top.

Personalized Q&A

Q. What's the key ingredient in this Mixiote de Res recipe?

The essential ingredient in this dish is beef chuck roast, which brings richness and tenderness to Mixiote de Res. The flavor is enhanced by a marinade of dried guajillo and pasilla chiles, making the beef deeply aromatic and succulent after steaming.

Q. What makes the texture of the beef so tender in this recipe?

The long steaming process in maguey leaves or parchment, combined with a well-acidulated chile marinade, breaks down connective tissue in the beef chuck. Keeping the steam at a gentle simmer ensures the meat turns out meltingly tender instead of tough or stringy—timing and consistent steam are crucial.

Q. How do I prevent overcooking or drying out the beef?

Maintain a gentle simmer (not a hard boil) in your steamer, and keep an eye on the water level so the packets always steam in humid heat. Steaming for about 2.5 hours, then allowing a 10-minute rest before opening, helps lock in the juices and preserves the beef’s moist, tender texture.

Q. What are the nutrition values per serving for this Mixiote de Res?

Each 240g serving contains approximately 340 kcal, with 31g protein (37% of calories), 9g carbohydrates (10%), and 19g fat (53%). This makes it a high protein, carnivore-friendly option with a moderate fat profile.

Best Easy Mixiote de Res Recipe

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