Ease of preparation rating: Complex.
Yield: 4 servings.
Ingredients:
1 tablespoon (15 ml) olive oil
8 large dried guajillo chilies, whole
4 cloves garlic, smashed
¼ cup (60 ml) water
1 cup (240 ml) tomato puree
3 tablespoons (45 ml) apple cider vinegar
1/2 teaspoon (2.5 ml) ground cumin
1 pound (454 g) boneless lamb shoulder or leg, cut into 1-inch cubes
Salt and pepper
8 banana leaves
1 tablespoon (15 ml) fresh oregano, chopped
2 jalapeños, sliced, to garnish
1 small white onion, finely chopped, to garnish
Special equipment:
Large baking dish fitted with a steaming rack and a lid.
Butcher twine.
Method:
Preheat oven to 350 F (175 C).
To make a marinade for the lamb, heat olive oil in a small frying pan over high heat, add guajillo chilies and garlic and toast for three to four minutes, stirring often.
Remove the garlic from pan and set aside, then add water, bring to a boil and cook for one minute. Separate and reserve both the chilies and the cooking liquid.
Transfer the garlic and chilies to the bowl of a food processor, add tomato puree, apple cider vinegar, cumin, salt, and pepper. Blend until smooth, adding some of the chili cooking liquid if needed.
In a large bowl, season the lamb with salt and pepper, then the add marinade, gently massaging it into the lamb, to coat.
On a large work surface, lay out one banana leaf lengthwise, then place a second banana leaf across the first to form an x shape.
Spoon one quarter of the marinated meat into the center of the banana leaves. Sprinkle oregano over the meat. Fold the ends of the bottom banana leaf into the center and pinch closed.
Fold the ends of the second banana leaf into the center to join and pinch the ends together to form a bundle. Using butcher twine, tie the bundle closed.
Repeat with remaining banana leaves and lamb.
Place the bundles on a rack in the bottom of a deep baking dish, then pour water into the bottom of the baking dish, making sure the water level is below the rack.
Cover the baking dish and bake for three hours, or until the lamb is tender, then remove bundles and rest for fifteen minutes before unwrapping.
Open each bundle and garnish with jalapeños and onions.
Serve immediately.
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