Published by: Gourmet Sleuth
Last Updated: 11/01/2013
Mixiotes are the rather tough outer membranes of young of Maguey (century) plant leaves. The membranes are removed in sheets and used to wrap little bundles of marinated meats and chiles which were then steamed as you would a tamale. Today you can use banana leaves, or parchment paper. In Mexico the use of the Maguey was stopped by law because stripping the young leaves killed the plant and it was decimating the plant population.
Josephina Howard of Rosa Mexicano restaurant in New York includes several Mixiotes recipes on her menu. This offering is for a version made with chicken. Don't let the number of ingredients alarm you the recipe is quite simple. In order to get the best flavor let the chicken marinate overnight.
Recipe is a specialty of Restaurant Rosa Mexicana
Note: If you don't care for lamb you can use the same recipe for chicken legs or rabbit. Check after 1 hour, adjust cooking time as needed.