Zutaten für Beef With Guajillo Sauce Baked In Banana Leaves Mixiote De Car
- 8 dried guajillo chilies
- 1 teaspoon annatto seeds
- 1 teaspoon cumin seeds
- 4 cloves garlic, minced
- 2 tablespoons white vinegar
- 2 lbs beef short ribs
- 8 large pieces banana leaves
- 8 fresh bay leaves
- White Rice
- 1 tablespoon salt
- 2 teaspoons salt
- 1/8 inch water
- 8 (12-inch square) pieces heavy-duty aluminum foil
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Beef With Guajillo Sauce Baked In Banana Leaves Mixiote De Car? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Beef With Guajillo Sauce Baked In Banana Leaves Mixiote De Car
- Fill a 2-quart saucepan halfway with water and bring to a boil.
- Meanwhile, slit 8 guajillo chiles lengthwise, remove stems, seeds, and veins.
- Add chiles to boiling water, remove from heat, and cover. Let stand until softened and brighter red (about 10 minutes).
- While chiles soak, toast 1 teaspoon annatto seeds and 1 teaspoon cumin seeds in a dry skillet over medium heat until fragrant and darker (about 2-3 minutes).
- Let seeds cool, then grind to a powder using a mortar and pestle or spice grinder.
- Transfer the softened chiles to a blender. Add 1 1/2 cups of the chile soaking liquid, the ground seeds, 4 cloves garlic (minced), 2 tablespoons white vinegar, and 1 tablespoon salt.
- Blend until completely smooth (at least 2 minutes).
- Pour sauce into a shallow dish and cool to room temperature (about 10 minutes).
- Season 2 lbs beef (such as chuck roast or bottom round), cut into 2-inch pieces, with 2 teaspoons salt.
- Add the beef to the guajillo sauce and toss to coat thoroughly. Marinate, covered and chilled, for at least 8 hours (or up to 24 hours).
- Preheat oven to 350°F (175°C) with a rack in the middle.
- Heat banana leaves briefly over a medium-high gas flame, turning frequently, until they become slightly pliable and shiny. (Alternatively, you can briefly char them under a broiler).
- Cut off any tough edges from the banana leaves.
- Cut 8 large pieces from the banana leaves (discarding any remaining).
- Place each banana leaf on a 12-inch square piece of heavy-duty aluminum foil.
- Divide the marinated beef and sauce evenly among the 8 banana leaves. Top each portion with a fresh bay leaf.
- Fold the banana leaf over the filling, then tightly wrap each parcel in foil, creating a sealed package.
- Arrange the foil packets in a single layer in a large roasting pan. Add 1/8 inch of water to the bottom of the pan.
- Bake, adding more water as needed to prevent the pan from drying out, until the beef is incredibly tender and easily falls off the bone (about 3 1/2 hours for beef or 2 1/2 hours for lamb).
- Carefully remove from oven. Discard foil and bay leaves before serving. Serve directly from the banana leaves, if desired.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
0g
Fat
268g
Carbs
0g
