Pueblan Steamed Lamb in Adobo (Mixiotes de Cordero)
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Ingredients
- 700 g diced lamb shoulder
- 3 tbsp ancho chilli paste
- 1 tbsp chipotle paste
- 2 garlic cloves
- 1 tbsp white wine vinegar
- 1 tsp dried oregano
- 1 bay leaves
- 8 corn tortillas
Nutrition (per serving)
- Calories
- 561 kcal
- Protein
- 33.7 g
- Carbohydrate
- 25.5 g
- of which sugars
- 1.7 g
- Fat
- 35.5 g
- of which saturates
- 15.2 g
- Fibre
- 4.6 g
- Salt
- 0.68 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix the ancho chilli paste and chipotle paste with the crushed garlic cloves, white wine vinegar and dried oregano.
- 2
Toss the diced lamb shoulder in the marinade, cover and leave in the fridge for at least 30 minutes.
- 3
Divide the lamb and the bay leaf between squares of foil and wrap tightly into parcels.
- 4
Place the parcels in a roasting dish with 2cm of water and cook at 160C (140C fan, gas 3) for 1 hour 15 minutes until the lamb is tender.
- 5
Warm the corn tortillas and serve the lamb straight from its foil parcels.
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