Beef With Guajillo Sauce Baked In Banana Leaves Mixiote De Car Recipe

How to Make Beef With Guajillo Sauce Baked In Banana Leaves Mixiote De Car

1. Fill a 2-quart saucepan halfway with water and bring to a boil.
2. Meanwhile, slit 8 guajillo chiles lengthwise, remove stems, seeds, and veins.
3. Add chiles to boiling water, remove from heat, and cover. Let stand until softened and brighter red (about 10 minutes).
4. 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).
5. Let seeds cool, then grind to a powder using a mortar and pestle or spice grinder.
6. 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.
7. Blend until completely smooth (at least 2 minutes).
8. Pour sauce into a shallow dish and cool to room temperature (about 10 minutes).
9. Season 2 lbs beef (such as chuck roast or bottom round), cut into 2-inch pieces, with 2 teaspoons salt.
10. 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).
11. Preheat oven to 350°F (175°C) with a rack in the middle.
12. 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).
13. Cut off any tough edges from the banana leaves.
14. Cut 8 large pieces from the banana leaves (discarding any remaining).
15. Place each banana leaf on a 12-inch square piece of heavy-duty aluminum foil.
16. Divide the marinated beef and sauce evenly among the 8 banana leaves. Top each portion with a fresh bay leaf.
17. Fold the banana leaf over the filling, then tightly wrap each parcel in foil, creating a sealed package.
18. 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.
19. 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).
20. Carefully remove from oven. Discard foil and bay leaves before serving. Serve directly from the banana leaves, if desired.