6	guajillo chiles, seeded, deveined, soaked in hot water until soft
1	med. onion, chopped
2	lg. cloves garlic, chopped
1/2	t. oregano
1/2	t. thyme
1/2	t. cumin
	Salt and pepper, to taste
1	c. bitter (Seville) orange juice or 1/2 c. sweet orange juice and 1/2 c. white vinegar
8	avocado leaves
8	mixiote papers or squares of parchment paper, 8" x 8" square
2	lbs. boneless lamb, cut into cubes
8	squares aluminum foil

Blend chiles, onion, garlic, spices and juice to form thick puree. Marinate lamb in mixture 1/2 hour.

Place an avocado leaf on each square of paper, top with cubed lamb, bring corners of paper together and tie with kitchen string. Wrap each bundle in a square of aluminum foil.

Place on the rack of a steamer or tamalera with water at the bottom. Cover and steam for 2 hours or until lamb is very tender. Be sure to check water level in the steamer as it evaporates. To serve, unwrap foil and serve mixiotes, tied in their bundles, in soup plates, since some broth will flow out as diners unwrap the mixiotes.

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