Mixiote de Res (Beef in Maguey Parchment)
Beef marinated in dried chilli adobo, wrapped in maguey parchment and steamed.
About this recipe
Mixiote de res is a celebration dish where beef is marinated in a dried chilli adobo and wrapped in maguey membrane to steam-cook.
History & Origin
Mixiote is one of the oldest and most sophisticated cooking methods in Mexican gastronomy. The name comes from the Nahuatl "metl" (maguey) and "xiotl" (membrane). This natural wrapper seals juices and aromas during steaming. In Tlaxcala, mixiote de res is the quintessential celebration dish. The beef is marinated overnight in a blend of guajillo, ancho, pasilla and morita chillies mixed with cumin, clove, pepper, thyme, marjoram and avocado leaves. Each portion is wrapped and steamed for two to three hours until the meat falls apart.
Estimated cost
£9.40
Total cost
£1.57
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
450
Calories
38g
Protein
16g
Carbohydrates
24g
Fat
3g
Fibre
720mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Hidrata 6 chiles guajillo, 3 chiles ancho, 2 chiles pasilla y 2 chiles morita en agua caliente 20 minutos.
- 2
Licua los chiles con 4 dientes de ajo, 1/2 cebolla, comino, clavos, pimientas gordas, tomillo, mejorana, 2 hojas de aguacate y sal.
- 3
Corta 1.2 kg de costilla de res en 6 porciones. Marina con el adobo al menos 4 horas.
💡 Marinar toda la noche intensifica enormemente el sabor.
- 4
Envuelve cada porción en un cuadro de papel para hornear (30x30 cm). Ata con hilo de cocina.
💡 En México se usa la película de maguey. El papel para hornear es el mejor sustituto.
- 5
Coloca los paquetes en una vaporera. Cuece al vapor durante 2-2.5 horas a fuego medio.
- 6
Sirve cada mixiote cerrado en su envoltorio con arroz rojo, frijoles y tortillas.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 736+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
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