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

The guajillo sauce gives the meat a rich and spicy flavor.

Cooking the meat in banana leaves or parchment paper imparts a subtle aroma and flavor to the dish.

Preparation can be time-consuming, although the result is worth it in the end.

This recipe calls for short ribs or lamb shoulder, which may be difficult to find in some areas.

The lean cuts of meat used in this recipe are high in protein.
The spices used in the sauce have anti-inflammatory and anti-bacterial properties.

	3 ounces dried guajillo chilies or 3 ounces new mexico peppers , wiped clean ( 12 - 18 )
	3 tablespoons annatto seeds ( achiote seeds )
	1 1/2 tablespoons cumin seeds
	5 large garlic cloves , chopped
	1/2 cup distilled white vinegar
	6 lbs beef short ribs , cut into 16 or 6 lbs lamb shoulder , with bone cut into 16 ( 2 to 3-inch )
	3 banana leaves , thawed if frozen ( from a 1-lb . package ) or 1 parchment paper , cut into 8 pieces ( 11-inch-square )
	8 turkish bay leaves or 4 california bay leaves
	white rice

1.	Heat a skillet over medium heat, add guajillo chilies, annatto seeds, and cumin seeds.
2.	Cook for 2–3 minutes, until fragrant.
3.	In a blender, puree the spices with garlic, vinegar, and 2 cups of water.
4.	Preheat oven to 325°F.
5.	Cut banana leaves into 8 pieces (11-inch-square)
6.	Place the beef ribs or lamb shoulder in a large bowl and pour the sauce over it.
7.	Add bay leaves and mix until the meat is evenly coated.
8.	Take each portion of meat and place it in the center of a banana leaf or parchment paper.
9.	Wrap the banana leaf or parchment paper tightly around the meat and tuck in the sides.
10.	Place on a baking sheet.
11.	Bake for 3 hours, until the meat is tender.
12.	Serve with white rice.

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