READY IN: 4hrs 15mins




  • To make the marinade, cook the chiles in a saucepan with boiling water for 10 minutes. Drain and transfer to a blender. Add the garlic, onion, thyme, marjoram, oregano, cloves, peppercorns, 3 bay leaves, vinegar, water and salt. Blend well.
  • Place the meat in a glass or ceramic dish, add the puree and marinate for at least 3 hours or cover and refrigerate overnight. Turn occasionally.
  • Place the steamer basket in a pressure cooker and add water (about 5 cups).
  • Place a large sheet of heavy duty aluminum foil in the basket, shaping it into an envelope to catch the juices from the meat. Inside this envelope, arrange half of the avocado leaves, 7 bay leaves, and half of the plum leaves. Place the meat on top and cover with the remaining leaves. Close the ends of the foil without sealing.
  • Cover and cook under pressure for 1 hour.If you do not have a pressure cooker, use a steamer and cook over low heat for 2 1/2 hours, being careful not to let the water in the bottom of the pan cook off.
  • Remove the pan from the heat and let cool for 10 minutes before opening. Carefully lift the foil envelope from the pan and place in a large dish.
  • Transfer the meat to a platter, remove the leaves and cover with the sauce in which it was cooked.