Tacos de Mixiote

Step 1

Remove stems and seeds from guajillo and ancho chiles. Toast in a dry skillet 30 seconds until fragrant.

Step 2

Place toasted chiles in a bowl, cover with hot water, and soak 15 minutes until soft.

Step 3

Cut lamb into 3-inch chunks. Season generously with salt and black pepper.

Step 4

Drain chiles. Blend with garlic, cumin, olive oil, and 1/4 cup water until a thick paste forms.

Step 5

Tear 4 pieces of parchment paper (12×16 inches each). Divide lamb among them, centering chunks.

Step 6

Coat each lamb portion generously with chile paste. Fold parchment in half and crimp edges tightly to seal.

Step 7

Bring 1/2 inch water to simmer in a large pot. Stack parchment packets seam-side up inside. Cover with foil.

Step 8

Steam 35 minutes until lamb is fork-tender and releases easily from the packet when opened.

Step 9

Warm tortillas in a dry skillet 20 seconds per side. Stack on a cloth to keep warm.

Step 10

Shred lamb with two forks. Pour cooking juices from parchment into a small bowl. Dice white onion finely.

Step 11

Fill each warm tortilla with shredded lamb. Top with onion and a squeeze of fresh lime. Serve hot.