Mixiotes (Steamed Pork Parcels in Chilli Marinade)
Why this recipe works
- Layered chilli flavour: Guajillo and ancho chilli powders bring smoky depth and gentle sweetness, while tomato, onion, garlic, vinegar and lime keep the marinade bright.
- Sealed-parcel cooking: Wrapping the pork with its marinade traps steam and juices, so the meat cooks gently and finishes with a concentrated sauce.
- Good for planning ahead: The marinated pork can be prepared in advance, and the cooked meat and sauce reheat well without losing their saucy texture.
Get the most out of this recipe
Adjust the heat
- For a gentler heat: Use more ancho-style chilli flavour and less guajillo, then balance the marinade with lime and salt to keep it lively.
- For more heat: Add a hotter dried chilli powder to the blender in small amounts, tasting the marinade before it goes onto the pork.
- Keep the chilli rounded: If the marinade tastes too sharp or smoky, a little extra tomato or onion will soften the edges without making the dish bland.
Timing notes
- Marinating matters: The chilling time lets the chilli, citrus and aromatics season the pork before it is sealed into parcels.
- Mostly hands-off: Once the parcels are folded and the steamer is set up, most of the remaining time is gentle cooking rather than active work.
- Serve soon after steaming: Open the parcels carefully while hot so the sauce stays fluid and the tortillas can be filled straight away.
Authenticity notes
- Steamed parcel style: Mixiotes are defined by meat cooked inside a sealed wrapping, which concentrates the marinade and keeps the texture moist.
- Parchment as a practical wrapper: Baking parchment is a home-kitchen substitute for more traditional wrappers, while still preserving the enclosed steaming method.
- Serve with tortillas: Warm corn tortillas are the natural accompaniment, turning the tender pork and sauce into simple tacos at the table.
Make-ahead tips
- Marinate ahead: Coat the pork and chill it earlier in the day, then fold the parcels when you are ready to steam.
- Freeze the filling: Freeze the cooled pork and sauce without the tortillas, then defrost in the fridge before reheating.
- Reheat gently: Warm the meat covered or in a steamer until piping hot, adding a little water if the sauce needs loosening.
Equipment you'll need
Ingredients
Instructions
- Cut the pork into chunks about 3 cm. Roughly chop the onion, peel the garlic, and quarter the tomatoes. Zest the lime, then juice it.
- In a blender, combine the onion, garlic, tomatoes, guajillo chili powder, ancho chili powder, cumin, oregano, salt, apple cider vinegar, lime juice, lime zest, and water. Blend until smooth, then taste and adjust with a pinch more salt if needed.
- Put the pork in a mixing bowl and pour over the marinade, turning well to coat. Cover and chill for 60 minutes so the flavours soak in.
- Cut 4 large sheets of baking parchment and divide the pork and marinade between them. Fold into well-sealed parcels, keeping the sauce tucked in so it does not leak. Set aside while you prepare the steamer.
- Set a steamer basket over a large pot with a few centimetres of water, making sure the water does not touch the base of the basket. Bring to a steady simmer, add the parcels, cover tightly, and steam for 60 to 70 minutes until the pork is very tender. Top up the water if needed during cooking.
- Warm the corn tortillas in a dry pan or directly over a low flame, turning until pliable and lightly toasted. Open the parcels carefully, spoon the meat and sauce onto plates, and scatter over the coriander. Serve straight away with the warm tortillas.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- Seal the parchment parcels tightly and place them seam-side up in the steamer to help prevent leaks.
- Keep the steaming water at a gentle simmer rather than a rolling boil so the parcels cook evenly and the sauce stays inside.
- If serving anyone who is pregnant, elderly, or immunocompromised, make sure the pork is cooked until piping hot throughout.
Substitutions
- Replace Pork shoulder with lamb shoulder for a richer, more traditional-style variation.
- Replace Apple cider vinegar with white vinegar for a sharper, cleaner acidity.
- Replace Guajillo chili powder with extra Ancho chili powder for a milder, sweeter heat.
Storage
- Refrigerate up to 3 days
- Cool the cooked parcels, then refrigerate in a sealed container. Reheat in a steamer or covered over simmering water until piping hot; add a splash of water to loosen the sauce if needed. Freeze cooled meat and sauce (without tortillas) for up to 2 months and defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 4 servings
- Total time: 2h 30min (35min active)
- Difficulty: Medium
- Cuisine: Mexican
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