Lamb Barbacoa Mixiote (Steamed Parchment Parcels)

Name: Lamb Barbacoa Mixiote (Steamed Parchment Parcels)
Total time: 2 h
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1810 g lamb stew meat; 25 g kosher salt; 8 pc guajillo chillies; 3 pc pasilla chillies; 1 tsp ground cumin; 1 tsp dried oregano; ½ tsp dried marjoram; ½ tsp dried thyme; 4 pc cloves; 4 pc garlic; ½ tsp black pepper; 12 pc bay leaves; 12 pc avocado leaves; 45 ml natural rice vinegar; 12 pc parchment paper; 240 ml light beer; 1 pc nopalitos salad; 1 pc black beans; 1 pc avocado; 6 pc corn tortillas; 2 pc lime; ½ pc white onion; 1 pc jalapeño; 15 g fresh coriander

Mexican lamb barbacoa parcels steamed in parchment with a guajillo–pasilla adobo marinade and served with classic toppings and tortillas.

120 min 576 kcal/serving serves 6

576kcal38gprotein34gcarbs31gfat

patijinich.comView the original on patijinich.com More from patijinich.com on Mello

🍖lamb stew meat

🧂kosher salt

🌶️guajillo chillies

🌶️pasilla chillies

🫙ground cumin

🌿dried oregano

🥣dried marjoram

🌿dried thyme

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About Pati Jinich

Mexican chef, television host, and cookbook author specializing in regional Mexican cuisine

Pati Jinich is a Mexican chef, television host, and cookbook author known for introducing home cooks to the depth and diversity of Mexican regional cooking. Born and raised in Mexico City and now based in the Washington, D.C. area, she hosts the PBS series Pati's Mexican Table and has written several cookbooks exploring Mexico's regional dishes and ingredients.

Her cooking draws on the traditions of different Mexican states, with an emphasis on dried and fresh chiles, tomatillos, masa, and slow-cooked braises like mole and barbacoa. She often traces dishes back to their regional origins, pairing that context with recipes adapted for home kitchens outside Mexico, and she frequently highlights how ingredients shift from one region to the next.

24 recipes on Mello, imported from patijinich.com, mostly Mexican and Mexican (Puebla, Lebanese community influence).