Tacos de Mixiote with Lamb
Tender lamb steamed in banana leaves with a vibrant chile, tomato, and spice paste—a classic Oaxacan specialty. Unwrap and serve in warm tortillas with fresh garnishes.
- Total time
- 45 min
- Servings
- 4
- Calories
- 520
- Protein
- 48g
Ingredients
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Open the appInstructions
Step 1
Stem and seed the guajillo chiles. Toast in a dry skillet 30 seconds per side until fragrant.
Step 2
Soak toasted chiles in 1 cup hot water for 8 minutes until softened.
Step 3
Drain chiles. Blend with garlic, tomatoes, cumin, 1 tsp salt, and 1/4 cup fresh water until smooth.
Step 4
Cut lamb into 2-inch chunks. Toss with the paste and sliced onion; let rest 5 minutes.
Step 5
Lay banana leaf pieces across a large pot. Divide lamb mixture evenly onto each leaf.
Step 6
Fold leaf edges over to wrap the mixture loosely. Add 1 cup water to pot bottom.
Step 7
Cover and steam over medium-high for 30 minutes until lamb is fork-tender.
Step 8
Warm tortillas in a dry skillet 20 seconds per side. Unwrap mixiottes and serve in tortillas.
Tools you’ll need
- 12-inch skillet
- blender
- large pot with lid
- cutting board
- knife
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