Beef With Guajillo Sauce Baked In Banana Leaves Mixiote De Car
These are fragrant parcels of succulent meat seasoned with mildly sweet guajillo chiles. Everyone swoons over these. Cook's note: meat can be marinated, in bowl or enclosed in banana-leaf packages, up to 24 hours. Meat is best eaten from freshly baked banana-leaf packages, but left overs will keep for 3 days. Reheat, wrapped in foil, in a 350°f oven, 20 to 30 minutes. From gourmet magazine sept. 2007.
Steps
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 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.
Marinate meat , covered and chilled , at least 8 hours.
Preheat oven to 350f with rack in middle.
Holding bo.
Ingredients
dried guajillo chilies, annatto seeds, cumin seeds, garlic cloves, distilled white vinegar, beef short ribs, banana leaves, turkish bay leaves, white rice