TacosHardFree

Mixiote-Wrapped Tacos (Steamed Lamb)

Name: Mixiote-Wrapped Tacos (Steamed Lamb)
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Cuisine: Mexican
Ingredients: 1 Onion; 2 Ancho chillies; 6 leaves Avocado leaves; 2 Cloves; 4 Guajillo chillies; 3 cloves Garlic; 0.25 tsp Cumin; 1 kg Lamb ribs; 6 leaves Maguey parchment

210 min (30 prep + 180 cook) Hard 6 servings Hidalgo

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 29 Mar 2026

Marinated meat wrapped in maguey parchment and steamed. Classic of the Mexican Altiplano.

About this recipe

Lamb or chicken marinated in guajillo and ancho chilli with spices, wrapped in maguey parchment and steamed until meltingly tender. A classic of Central Mexico.

History & Origin

Mixiote is one of the oldest and most distinctive preparations of Mexico's Central Highlands, with deep roots in the pre-Hispanic culture of the central peoples. The word "mixiote" comes from Nahuatl "metl-ixiotl", meaning "the cuticle or film of the maguey". This translucent, resistant membrane peels from the pulque maguey's leaves and has been used for centuries as a natural steaming vessel. Traditionally, mixiote was prepared with lamb, xoloitzcuintle dog or rabbit, marinated with ground dried chillies and spices, wrapped in the maguey film. The parcels were placed over embers or in earth ovens. Today the maguey film is environmentally protected, so many cooks use plastic wrap or foil as substitutes, though purists insist only authentic mixiote gives the correct flavour. The states of Hidalgo, Tlaxcala, Puebla and State of Mexico are the great producers of mixiote, where it became the quintessential Sunday dish. The markets of Tulancingo, Actopan and Pachuca are famous for their mixiote stalls. Proper mixiote preparation requires patience: the marinade must penetrate the meat for hours, and steaming can take 2-4 hours to achieve fall-off-the-bone tenderness.

Estimated cost

£12.50

Total cost

£2.08

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

420

Calories

35g

Protein

28g

Carbohydrates

22g

Fat

Fibre

720mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Deseed and devein 4 guajillo and 2 ancho chillies. Toast on a griddle. Soak in hot water 15 minutes. Blend with 3 garlic cloves, 1/4 onion, 1/4 teaspoon cumin, 2 cloves, pepper, salt and some soaking water. Strain.
2
Marinate 1kg lamb ribs or leg (or chicken) with the sauce. Rest at least 3 hours in the fridge, ideally overnight.
💡 Lamb is traditional; chicken is a more accessible alternative.
3
Soak the maguey leaves (or dampened parchment paper) in hot water 10 minutes to make them pliable. Prepare 30x30cm pieces.
💡 Foil gives a similar result though without the maguey aroma.
4
Place a portion of marinated meat in the centre of each leaf. Add an avocado leaf if available. Close well to form a parcel and tie with a strip of corn husk or string.
5
Place parcels in a steamer over boiling water. Seal tightly. Steam 2.5-3 hours, checking the water level every hour.
💡 The long cooking time is key - meat must be tender and juices integrated.
6
Serve the closed parcels at the table. Each diner opens their own. Accompany with warm tortillas, chopped onion, coriander and green salsa.