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

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

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<