After Tikin-Xic, Mayan Style Grilled Fish, this second recipe from Culinary Mexico (Gibbs Smith, 2005) by Daniel Hoyer brings health (it is steamed) and practicallity (can be prepared in advance and reheated) to the fore.
Here's an introduction to Mixiotes, seasoned meats steamed in Maguey wrappers:
MIXIOTES ARE POPULAR throughout central Mexico. They are usually steamed rather than buried in the earth. By tradition, the tough outer leaves of maguey are the preferred wrap for mixiotes; however, banana leaves, baking paper, or foil also work well.
This recipe originally called for rabbit, and is delicious that way, but it works equally well with chicken, pork, mutton, or wild game, such as venison or elk. Typically served in individual portions, this recipe can also be prepared in larger quantities to be divided later for serving. Mixiotes may be made several days in advance and then reheated in a steamer or oven before serving.
MAKES 6 TO 8 SERVINGS
Ingredients:
-8 slices of bacon, diced or 3 tablespoons lard or oil
-1 large white onion, diced
-3 to 4 cloves garlic, coarsely chopped
-1 teaspoon whole cloves or allspice
-1/2 teaspoon cumin seeds, toasted
-2 sticks canela
-6 to 8 tomatoes, well charred and skin removed
-3 to 4 guajillo or red New Mexico chiles, toasted, seeded, and soaked
-2 ancho chiles, toasted, seeded, and soaked
-1 to 2 chipotle seco or cascabel chiles, toasted, seeded, and soaked
(leave the seeds in for a hotter version)
-2 tablespoons vinegar (apple cider, pineapple, or rice)
-1 cup chicken or pork stock or water
-Salt and pepper to taste
-4 pounds meat (skinned rabbit quarters, pork shoulder bone-in steaks, cubed pork, chicken leg and thigh quarters, leg of mutton, or venison)
-6 to 8 maguey or banana leaves (baking paper or foil will also work)
6 to 8 bay leaves, toasted, or 3 to 4 sprigs of fresh epazote
Preparation:
1. Slowly cook the bacon on a skillet until most of the fat is rendered. Sauté the onion until slightly browned and add the garlic, cloves, cumin, and canela and cook for 1 more minute.
2. Add the tomatoes, chiles, vinegar, stock or water, and salt and pepper and bring the mixture to a boil; then reduce heat and simmer for about 20 minutes.
3. Puree in a blender until smooth.
4. Place the sauce in a nonreactive container, add the meat, and marinate for a minimum of 2 hours and up to overnight.
5. If using maguey or banana leaves, toast lightly over an open flame to render them more flexible (see page 29).
6. Divide the meat amongst the leaves, paper, or foil, and then divide the sauce the same way.
7. Top each package with a bay leaf or epazote sprig and fold or gather the wrapper and secure to keep the sauce and flavors inside.
8. Place in a steamer and cook for 45 minutes for rabbit or chicken or 1 1/2 hours for pork or game meats.
Note: Mixiote is usually served in the cooking wrapper. Be careful when opening the packets to avoid being burned.
(* Recipe from Culinary Mexico by Daniel Hoyer reproduced courtesy of Gibbs Smith, Photography by Marty Snortum)