MeatMediumFree

Mixiote de Res (Beef in Maguey Parchment)

Name: Mixiote de Res (Beef in Maguey Parchment)
Prep time: 45 min
Cook time: 120 min
Total time: 165 min
Cuisine: Mexican
Ingredients: 1 White Onion; 3 Ancho Chile; 6 Guajillo Chile; 2 Morita Chile; 2 Pasilla Chile; 1 tsp Cumin; 1200 g Beef; 2 Avocado Leaf; 1 tbsp Salt; 4 cloves Garlic

4.0(1 rating)

165 min (45 prep + 120 cook) Medium 6 servings Tlaxcala

Edmond Bojalil

Recetas Mexas

Published: Mar 24, 2026 · Updated: Jun 22, 2026

Beef marinated in dried chile adobo, wrapped in maguey parchment and steamed.

About this recipe

Mixiote de res is a celebration dish where beef is marinated in a dried chile 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 chiles 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

$26.27

Total cost

$4.38

Per serving

* Approximate prices based on US supermarkets

Nutritional information per serving

450

Calories

38g

Protein

16g

Carbohydrates

24g

Fat

Fiber

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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Edmond Bojalil

Founder, Recetas Mexas

Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.