Tacos de Mixiote de Borrego

2 Instructions

1. 1

   Toast the guajillo and ancho chiles briefly on a dry comal until fragrant — do not burn them.

2. 2

   Soak the toasted chiles in hot water for 15 minutes to soften.

3. 3

   Drain (reserving a little of the soaking water) and blend the chiles with the garlic, 1/4 onion, cumin, cloves, peppercorns, salt, and just enough soaking water to make a thick, smooth adobo. Strain through a fine mesh sieve.

4. 4

   Place the lamb in a non-reactive bowl, pour the adobo over it, and rub it into every surface. Cover and refrigerate for at least 3 hours, ideally overnight.

5. 5

   Soak the mixiote leaves (or moistened parchment squares) in hot water for 10 minutes until pliable. Cut to roughly 30 x 30 cm squares.

6. 6

   Place a portion of marinated lamb in the centre of each leaf, spoon over any extra adobo, and lay 1 avocado leaf on top.

7. 7

   Gather the corners of the leaf to enclose the meat in a tight bundle and tie shut with a strip of corn husk or kitchen twine.

8. 8

   Set the mixiote packages in a steamer rack above boiling water. Cover tightly.

9. 9

   Steam for 2 1/2 to 3 hours, checking the water level every hour and topping up with boiling water as needed.

10. 10

    Bring the closed packages to the table and let each diner open their own — the aroma is half the experience.

11. 11

    Shred the meat directly from the leaf and serve on warm tortillas with chopped onion, cilantro, and salsa verde.