Mixiote de Carne

Beef Cooked in Leaves

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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<