Beef Cheek Barbacoa Braised in Banana Leaves

What you need

• 1.5 kg (3 1/4 lb) beef cheeks, trimmed of thick sinew; or chuck in large chunks
• salt, to taste
• black pepper, freshly ground, to taste
• 2 tbsp vegetable oil
• 6 guajillo chiles, stems and seeds removed
• 2 ancho chiles, stems and seeds removed
• 1/2 white onion, roughly chopped
• 6 cloves garlic, peeled
• 1 1/2 tsp dried Mexican oregano
• 1/2 tsp cumin seeds
• 4 whole cloves
• 1/2 tsp whole allspice
• 750 ml (3 cups) water
• 2 tbsp white vinegar
• 3 bay leaves
• 4 pieces banana leaves, large, thawed if frozen
• corn tortillas, warm, for serving
• white onion and cilantro, finely chopped, for serving
• limes, cut into wedges, for serving

Method

Restated from the original video

1. 1

   Pat the beef cheeks dry and season them all over with salt and pepper.

2. 2

   Heat the oil in a large frying pan over medium-high heat. Brown the beef in batches, 3-4 min per side, then lift it onto a plate.

3. 3

   Lower the heat to medium-low. Add the onion and garlic and soften them in the same pan, 3-4 min.

4. 4

   Stir in the oregano, cumin, cloves and allspice and toast for 1 min until fragrant.

5. 5

   Tear the guajillos and anchos into pieces, add them to the pan and toast for 1-2 min, turning, without letting them scorch.

6. 6

   Pour in the water and bring it to a simmer. Remove from the stove, put a lid on and leave the chiles to soften for 10 min.

7. 7

   Blend everything with the vinegar and 1 tsp salt until completely smooth. Strain if bits of skin remain, then taste for salt.

8. 8

   Heat the oven to 160 °C (325 °F).

9. 9

   Pass the banana leaves briefly over a gas flame or a hot dry pan until they turn glossy and pliable, a few seconds each side.

10. 10

    Line a heavy lidded casserole with the banana leaves so they hang over the rim, and lay the bay leaves on the base.

11. 11

    Turn the beef in the chile sauce, place it in the casserole and pour the rest of the sauce over it.

12. 12

    Fold the banana leaves over the meat to enclose it, cover tightly with the lid and braise in the oven until the beef falls apart at a nudge, 3 1/2-4 hours.

13. 13

    Open the parcel, lift out the meat and discard the leaves. Skim the fat from the red juices and season them with salt.

14. 14

    Shred the beef with two forks and moisten it with some of the juices.

15. 15

    Serve in warm corn tortillas with onion and cilantro, lime wedges and a cup of the juices on the side.

Imported from villacocina.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.