Mixiote de Carne

Name: Mixiote de Carne (Beef Cooked in Leaves)
Yield: Serves 6 to 8
Cuisine: Mexican
Ingredients: Cilantro, fresh picked, for serving; ¼ teaspoon ground cloves; One 14-ounce [400-g] bag banana leaves; 1½ pounds [680 g] beef shoulder (stew meat); 1 teaspoon ground oregano; 15 avocado leaves (optional); 5 bay leaves; ¼ cup [60 ml] vegetable oil; Kosher salt; 5 garlic cloves; 1 medium white onion, halved; 2 dried ancho chiles; 2 dried guajillo chiles; 1 dried chile negro; 1 dried chile morita; Tortillas, warmed, for serving; Pickled red onions, for serving

Beef Cooked in Leaves

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

We Are La Cocina

By Leticia Landa and Caleb Zigas

Published 2019

About

My family always made mixiotes; it was some thing I grew up eating. Now that I’m in San Francisco, I have to drive down to LA to a friend’s house because she has an avocado tree and I gather the leaves from her yard. It gives it a nice flavor; it reminds me of home.

Ingredients

2 dried guajillo chiles
2 dried ancho chiles
1 dried chile morita

Americas
Mexico
Main course
Gluten-free
Central America

Method

Devein and remove seeds from the dried chiles. Dry-roast them on a griddle along with the onion and garlic until fragrant and charred in spots, about 5 minutes.

Bring a small pot of water up to a simmer, add the chiles, and soak until softened, about 15 minutes.

Place the chiles in a blender with 1 cup<