Spicy lamb

Spicy lamb

Mixiote de carneros

From
M is for Mexican
Serves
2
Prep
10 mins
Cooking time
150 mins

Ingredients

Quantity Ingredient
2 guajillo chillies
2 ancho chillies
1 pasilla chillies
1 onion, finely chopped
2 garlic cloves, finely chopped
1 tablespoon oregano
1 teaspoon ground cumin
large pinch sea salt
400g lamb shoulder, diced
4 dried avocado leaves
2 mixiote wrappers, plus foil
cooked rice, to serve

Method

  1. Carefully slice the chillies open and press flat, removing the seeds and reserving them. Place the chillies into a large frying pan in a single layer. On a low heat, toast for 2–3 minutes until aromatic, then soak the chillies in a bowl of just-boiled water for 15 minutes.
  2. Place the soaked chillies, onion, garlic, oregano, cumin and sea salt in a blender or food processor and blitz until smooth. Add 1–2 tablespoons of the reserved chilli seeds (the more seeds the hotter it will be), along with a little soaking water if the mixture is difficult to blend.
  3. Place the sauce in a bowl with the diced lamb, mix well and leave to marinate for at least 1 hour.
  4. Lay out the squares of foil, and place one mixiote wrapper (or square of baking paper) on each. Place in two bowls to create ‘cup’ shapes, then divide the lamb mixture between the two. Top each with two avocado leaves, then twist the top of the wrappers and tie with string to seal.
  5. Bring 5–7cm water to boil in a steamer, and place the bundles in the steamer basket over the water. Steam for 2 hours, topping up with water, serve the lamb in the wrappers along with rice.
Tags:
Mexican
Mexico
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