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This is Puebla stew.

The cuisine of Puebla is a delightful fusion of tastes, ingredients, and techniques supplied by local Indians and transplanted Spanish, French, and other European settiers. A local specialty, mixiote, captures the spirit of these multiple infusions. For another Puebla specialty, see page 66.) Traditionally, paper-textured sheets of membrane from the leaf of the native agave plant are used to wrap chili-seasoned meat or poultry for steaming. Cooking parchment, sold in cookware stores and some supermarkets, or foil replaces the agave membrane. Folded back, the wrapper makes a bowl for each serving; accompany with guacamole seasoned with chopped tomatillos. Buy guajillo chilies in Mexican markets.
Lamb Shanks Mixiote
 6 ounces (about 24) dry guajillo
 chilies (or dry California or New
 Mexico chilies)
 3/4 pound (about 6 medium-size)
 Roma-style tomatoes, cored
 8 cloves garlic
 1 large (about 1/2 lb.) onion, chopped
 1 tablespoon cumin seed
 1 teaspoon pepper
 Salt
 1/2 teaspoon ground cinnamon
 8 lamb shanks (about 8 lb. total), cut
 through bone into 1 1/2-inch-thick
 pieces (discard bony ends)
 16 squares (15 in. each) cooking
 parchment or foil
 Lime wedges


Lay chilies in a 10- by 15-inch pan. Bake in a 300[deg.] oven until chilies smell lightly toasted and are soft, 4 to 5 minutes. Remove from oven. While warm, pull off stems; shake out and discard seeds. Rinse chilies, drain, and put into a bowl. Add 4 cups boiling water and let stand until soft, about 15 minutes. In same pan, broil tomatoes 6 inches from heat until skins are dark brown and blistered, about 8 minutes; turn as needed. With a slotted spoon, transfer chilies to a food processor or blender; save liquid. To chilies add tomatoes, garlic, onion, cumin, pepper, 1/2 teaspoon salt, and cinnamon. Whirl until smoothly pureed; add 1/2 cup soaking liquid to mix. Measure puree and add more soaking liquid to make 4 cups. Firmly rub sauce through a fine strainer into a bowl; discard residue. in the center of double-layered parchment sheets, mound equal portions lamb, then add equal portions of chili sauce. To seal each packet, bring together opposite sides of top sheet of parchment; fold edges over twice in 1/4-inch-wide turns. Fold open ends up and compactly over meat. Repeat to fold outer sheet of parchment over meat, but bend last folds under meat. Tie shut with cotton string. In a 12- to 14-quart pan (or 2 pans, 5 to 6 qt. each), position a steaming rack at least 1 inch above pan bottom. Add about 1 inch water. Set lamb packets (with flaps underneath) on rack, stacking as needed. Cover pan and bring water to boiling on high heat; boil gently for 2 1/2 hours. Add boiling water as required to maintain water level. With a long slender skewer, pierce top of 1 packet of meat to test tenderness. If meat feels firm, continue to cook until it gives readily to skewer. Set each packet on a dinner plate, with fold up. Snip string and fold sheets back to form a bowl to contain juices. Add lime and salt to taste. Serves 8.-Patricia Quintana, Mexico City. Per serving: 782 cal.; 69 g protein; 519 fat; 9.9 g carbo.; 214 mg sodium; 243 mg chol.
COPYRIGHT 1991 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1991 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Publication:Sunset
Date:Feb 1, 1991
Words:544
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