Lamb Barbacoa Mixiote

Ingredients

• 1.81 kglamb stew meat, bone-in and cut into pieces about 5 cm across
• 5 teaspoonskosher or sea salt
• 8guajillo chillies, stalks and seeds removed
• 3pasilla chillies, stalks and seeds removed
• 1 teaspoonground cumin
• 1 teaspoondried oregano
• 1/2 teaspoondried marjoram
• 1/2 teaspoondried thyme
• 4whole cloves, tops only
• 4garlic cloves, peeled
• 1/2 teaspoonfreshly ground black pepper
• 12bay leaves, lightly toasted
• 12avocado leaves, lightly toasted (optional)
• 3 tablespoonsnatural rice vinegar or white distilled vinegar
• 12 sheets, about 30 × 41 cm eachparchment paper
• 240 mllight beer
• To tastenopalitos salad
• To tastecooked black beans
• To tasteavocado slices
• To tastewarm corn tortillas
• To tastelime wedges, for squeezing
• To tastechopped white onion
• To tastechopped jalapeño
• To tastechopped coriander

Instructions

1. 1

   Season the lamb

   Rinse the lamb and dry it well. Put it in a large bowl, add 4 teaspoons of salt and rub it over all the pieces. Set aside while you make the adobo.

2. 2

   Toast the chillies

   Warm a comal or frying pan over medium to medium-low heat. Toast the chillies lightly for 1–2 minutes, turning as they darken and release their aroma; ventilate the kitchen if needed. Put them in a medium saucepan, cover with water and bring to a simmer over medium heat. Simmer for 12–15 minutes, until soft and rehydrated.

3. 3

   Blend the adobo

   Put the chillies and 240 ml of their cooking liquid in a blender. Add the cumin, oregano, marjoram, thyme, clove tops, garlic, pepper and the remaining 1 teaspoon of salt, then blend until smooth. Pour the marinade over the lamb and rub it across every piece. Cover and refrigerate for 2–48 hours; a longer marinating time gives the flavours more time to develop.

4. 4

   Toast the leaves

   When ready to cook, take the lamb out of the refrigerator. Over medium-low heat, lightly toast the avocado leaves and bay leaves in a small pan or on a comal for about 30 seconds per side, then remove from the heat.

5. 5

   Wrap the portions

   Divide the lamb and marinade into 5–6 equal portions. Lay out a sheet of parchment and place one portion of lamb on it, topped with a bay leaf and an avocado leaf if using. Bring the four corners together to enclose the meat, twist the paper and tie with kitchen twine. Set the parcel on a second sheet of parchment and wrap it again in the same way. Take care not to tear the paper; wrapping in foil is optional.

6. 6

   Steam the parcels

   Pour the beer into a large steamer or pot that can hold a steaming basket, then add enough water to reach the bottom of the basket. Put a coin in the pot beneath the basket so its clatter can alert you if the water stops simmering. Arrange the parcels with their tops pointing upwards, cover and bring to a simmer over medium heat. Once steam appears, cook for 2 hours, checking the water level as it simmers.

7. 7

   Rest the mixiote

   Check a parcel; the lamb should be tender enough to pierce easily with a fork. Turn off the heat and leave the parcels to rest for at least 1 hour before serving. They will remain very hot.

8. 8

   Serve with broth

   Set each parcel in a wide soup bowl or soup plate. If you like, serve it with nopalitos salad, black beans and avocado in the same bowl. Open the parcel at the table and let the broth run into the bowl; eat the lamb and accompaniments together with a spoon, or use the lamb in tacos. Squeeze lime into the remaining broth, add chopped onion, jalapeño and coriander, and finish it as a brothy soup.

What is lamb barbacoa mixiote?

Barbacoa is a Mexican tradition of slow-cooking meat until it becomes tender and deeply flavoured. Mixiote refers to cooking food in a wrapped parcel, traditionally associated with a membrane from the maguey plant; parchment makes a practical home-kitchen alternative.

Here, lamb is coated in a dried-chilli adobo and steamed in individual parcels. The wrapping holds in the marinade and cooking juices, which become part of the meal rather than being lost in the pot.

Nutrition and macros by portion

The nutrition label shows one serving as written: 520 calories, 43g protein, 6g carbs, 36g fat.

Lamb provides most of the protein and fat, while the beer and small amount of chilli contribute relatively little carbohydrate; the tortillas and beans will add more carbs if served alongside. For a balanced plate, pair a portion with nopalitos or another vegetable, and choose beans or tortillas according to how substantial you want the meal.

The chilli adobo

Guajillo and pasilla chillies bring a rounded, earthy flavour rather than relying on fresh chilli heat alone. Toast them lightly, just until fragrant and beginning to darken; scorching can make the sauce taste bitter.

Rehydrating softens the chillies for blending. Use some of their cooking liquid in the blender as directed, and blend until the adobo is smooth enough to coat the lamb evenly.

Marinating the lamb

Salt first: rubbing the meat with most of the salt seasons it before the adobo goes on. Bone-in pieces work well in a long, moist cook and bring flavour to the broth.

Give it time: the recipe allows 2–48 hours in the refrigerator. Keep the bowl covered and refrigerated throughout, and coat all the pieces so each portion gets its share of marinade.

Wrapping the parcels

Double parchment: the first sheet encloses the lamb and the second reinforces the parcel. Gather and twist the corners tightly, but avoid tearing the paper, which could let cooking juices escape.

Leaves: a bay leaf goes into each portion, while avocado leaf is optional. Lightly toasting them first helps release their aroma; they flavour the parcel rather than serving as a garnish.

Keeping the steam steady

Arrange the bundles upright, with their tops pointing towards the lid, and bring the pot to a simmer before starting the 2-hour timer. The recipe uses a coin as an audible water-level reminder: if its clatter stops, check the pot and add water.

The parcels should steam gently rather than sit submerged. Use a large enough pot and steaming basket to hold them without forcing the lid open.

Tenderness and resting

Check one parcel after steaming: the lamb should be fork-tender. If it is still firm, it needs more cooking before the rest.

Rest the cooked parcels for at least 1 hour with the heat off, as directed. Open them carefully over bowls so the aromatic broth stays with the meat.

How to serve it

Serve each parcel in a wide bowl with nopalitos salad, black beans and avocado if desired. Warm corn tortillas make it easy to turn the lamb into tacos, while the bowl keeps the juices from going to waste.

Finish the broth with lime, chopped white onion, jalapeño and coriander. It can be eaten with a spoon as a caldo-style soup after the lamb.

Recipe notes & tips

• Turn on the extractor fan before toasting the chillies, as their vapour can be pungent.
• Keep the chilli-toasting brief and move them to the water as soon as they smell aromatic.
• Blend the adobo thoroughly so it coats the lamb without large pieces of chilli.
• Use kitchen twine to secure the parchment parcels, keeping the paper intact.
• Check the water during steaming and top it up if the simmering sound or coin's clatter stops.
• Open each hot parcel over its serving bowl to catch all the broth.

Variations

• Use pulque: the method allows pulque in place of light beer for the steaming liquid.
• Skip avocado leaves: leave them out if unavailable; they are optional in this recipe.
• Serve as tacos: tuck the tender lamb into warm corn tortillas with the chopped toppings.
• Add the beans: serve cooked black beans alongside the parcels for a heartier meal.
• Make it a soup: add lime, onion, jalapeño and coriander to the broth in each bowl.

Common mistakes to avoid

• Scorching the chillies: toast them lightly and remove them once fragrant so the adobo does not turn bitter.
• Leaving pieces unseasoned: rub the salt and marinade over every lamb piece before wrapping.
• Tearing the parchment: handle the bundles gently and use the second sheet to reinforce each parcel.
• Letting the pot run dry: keep an eye on the simmer and add water when needed.
• Serving before checking: test a parcel for fork tenderness and continue steaming if the lamb is still firm.
• Losing the juices: open each parcel over a bowl so the broth is saved for serving.

How to store

Refrigerate leftover lamb and broth in an airtight container for up to 3 days. Reheat gently in a covered pan until piping hot, adding a splash of water if the broth has reduced.

Frequently asked questions