Lamb Mixiotes
The Guajillo (wha-hee-oh) chile is the most common dried chile in Mexico after the Ancho. The flavor of the Guajillo is distinct, slightly fruity with a strong piney, berry under taste. Guajillo flavors dished easily so a little goes a long way. This chile is between a 2-4 on the heat scale of 1-10. Guajillo, combined with the Passilla and Ancho, form the holy trinity of chiles used to prepare the traditional mole sauces.
Suggested Use:
A mildly hot chile. Use in sauces, salsa, soups and your favorite chile. A little goes a long way.
Ingredients:
6 guajillo chiles, seeded, deveined, soaked in hot water until soft
1 medium onion, chopped
2 large cloves garlic, chopped
1/2 tsp. oregano
1/2 tsp. thyme
1/2 tsp. cumin
salt and pepper, to taste
1 cup bitter (Seville) orange juice or 1/2 cup sweet orange juice and 1/2 cup white vinegar
8 avocado leaves
8 mixiote papers or squares of parchment paper, 8-inch x 8-inch squares
2 pounds boneless lamb, cut into cubes
8 squares aluminum foil
Instructions:
Blend the chiles, onion, garlic, spices and juice to form a thick puree and marinate the lamb in the mixture for 1/2 hour.
Place an avocado leaf on each square of paper and top with some cubed lamb. Bring the corners of the paper together and tie with some kitchen string. Wrap each bundle into a square of aluminum foil.
Place the squares on the rack of a steamer or tamalera with water at the bottom. Cover and steam them for about 2 hours or until the lamb is very tender. Be sure to check the water level in the steamer as it evaporates.
To serve, unwrap the foil and serve the mixiotes, tied in their bundles, on soup plates, since some of the broth will flow out as diners unwrap the mixiotes.
Recipe from Karen Hursh Graber.