MeatHard

Mutton Mixiote

Name: Mutton Mixiote
Prep time: 60 min
Cook time: 180 min
Total time: 240 min
Cuisine: Mexican
Ingredients: 1500 g Mutton pieces; 5 Dried deseeded ancho chillies; 4 Dried deseeded guajillo chillies; 2 Dried deseeded pasilla chillies; 8 leaves Maguey leaf membrane; 5 cloves Garlic cloves; 1 tsp Ground cumin; 3 Whole cloves; 4 Allspice berries; 1 tsp Dried thyme; 1 tsp Dried marjoram; 4 leaves Avocado leaves; 2 tbsp White vinegar; 1 tbsp Salt to taste

240 min (60 prep + 180 cook) Hard 8 servings Hidalgo

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 25 Mar 2026

Mutton in chilli adobo wrapped in maguey membrane and steamed.

About this recipe

Mutton marinated in a chilli adobo and wrapped in the transparent membrane of the maguey leaf, steamed until incredibly tender.

History & Origin

Mixiote is one of the most ancestral dishes of central Mexican highland cuisine, originating from Hidalgo, Tlaxcala, Puebla and the State of Mexico. Its name comes from the Nahuatl 'metl' (maguey) and 'xiotl' (membrane), referring to the thin cuticle stripped from the pulque maguey leaf that serves as a cooking wrapper. This steaming technique in natural wrappers is of pre-Hispanic origin and represents one of the most ingenious ways of cooking meat without losing juices or aromas. The Otomi people of the Mezquital Valley in Hidalgo are considered the masters of mixiote, traditionally preparing it with mutton from the region. The adobo combines ancho, guajillo and pasilla chillies with spices such as cumin, pepper and clove, creating an intense marinade. Due to overexploitation of the maguey, many cooks today use baking paper as a substitute, though purists insist that the maguey membrane provides an irreplaceable flavour.

Estimated cost

£13.60

Total cost

£1.70

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

420

Calories

38g

Protein

Carbohydrates

24g

Fat

Fibre

650mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Deseed and soak the ancho, guajillo and pasilla chillies in hot water for 20 minutes. Blend with garlic, cumin, cloves, allspice, thyme, marjoram, avocado leaves, vinegar and salt until thick.
💡 Lightly toast the chillies on the comal before soaking to intensify their flavour.
2
Marinate the mutton in the adobo for at least 4 hours, ideally overnight in the fridge.
💡 Prolonged marinating is key for the mutton to absorb all the adobo flavours.
3
Divide the marinated meat onto the maguey membranes. Wrap into tightly sealed parcels and tie with kitchen string.
4
Place a rack in a large steamer with water. Arrange the parcels on the rack, cover tightly and steam over medium heat for 3 hours.
💡 Check the steamer water level regularly; add more hot water if necessary.
5
Serve the mixiotes unopened so each diner opens their parcel at the table. Accompany with warm tortillas, green salsa and onion with coriander.