Beef With Guajillo Sauce Baked in Banana Leaves - Mixiote De Car

Recipe by cookiedog
READY IN: 13hrs 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Fill a 2-quart saucepan halfway with water and bring to a boil.
  • Meanwhile, slit chiles lengthwise, then stem, seed, and devein.
  • Add chiles to boiling water and remove from heat. Let stand, uncovered, until chiles are softened and have turned a brighter red, about 10 minutes.
  • Meanwhile, toast annatto and cumin seeds in a dry small heavy skillet over medium heat, stirring, until fragrant and a shade darker. Transfer to a bowl to cool, then grind seeds to a powder in a grinder or mini food processor.
  • Transfer chiles to a blender, then add 1 1/2 cups soaking liquid, ground seeds, garlic, vinegar, and 1 tablespoon salt. Blend until smooth, at least 2 minutes. Pour sauce into a large (3 to 4 -quart)shallow container and cool to room temperature, about 10 minutes.
  • Sprinkle meat with 2 teaspoons salt, then add to sauce and turn meat to coat using tongs or your hands (wear protective gloves to prevent staining). Marinate meat, covered and chilled, at least 8 hours.
  • Preheat oven to 350°F with rack in middle.
  • Holding both ends of a banana leaf, drag leaf slowly over a burner on medium-high heat until it changes color slightly and becomes shinier. Repeat on other side of leaf, then toast remaining banana leaves.
  • Cut off tough edges from banana leaves with kitchen shears, then cut 8 (11-inch square) pieces from leaves, discarding remainder. Put each leaf on a 12-inch-square piece of foil, then arrange 2 pieces of meat and some sauce in center of each leaf, using all of sauce, and top each mound with a bay leaf (or if using California leaves, with half a bay leaf). Fold in all 4 sides of each banana leaf to enclose meat, then wrap tightly in foil. Arrange packages, seam sides up, in 1 layer in a large roasting pan and add just enough water to measure 1/8 inch in bottom of pan (about 2 cups).
  • Bake adding more water as necessary to prevent pan from becoming dry, until meat is tender and falling off the bone (open 1 package to test), about 3 1/2 hours for beef or 2 1/2 hours for lamb.
  • Discard foil and bay leaves and serve meat in banana leaves if desired (do not eat banana leaves).
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