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

facebook share image   twitter share image   pinterest share image   E-Mail share image

BEEF WITH GUAJILLO SAUCE BAKED IN BANANA LEAVES - MIXIOTE DE CAR



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

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.

Provided by cookiedog

Categories     Meat

Time 13h30m

Yield 8 serving(s)

Number Of Ingredients 9

3 ounces dried guajillo chilies (12 - 18) 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 (2 to 3-inch) 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

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 (3 to 4 -quart)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 (wear protective gloves to prevent staining). Marinate meat, covered and chilled, at least 8 hours.
  • Preheat oven to 350°F with rack in middle.
  • Holding both ends of a banana leaf, drag leaf slowly over a burner on medium-high heat until it changes color slightly and becomes shinier. Repeat on other side of leaf, then toast remaining banana leaves.
  • Cut off tough edges from banana leaves with kitchen shears, then cut 8 (11-inch square) pieces from leaves, discarding remainder. Put each leaf on a 12-inch-square piece of foil, then arrange 2 pieces of meat and some sauce in center of each leaf, using all of sauce, and top each mound with a bay leaf (or if using California leaves, with half a bay leaf). Fold in all 4 sides of each banana leaf to enclose meat, then wrap tightly in foil. Arrange packages, seam sides up, in 1 layer in a large roasting pan and add just enough water to measure 1/8 inch in bottom of pan (about 2 cups).
  • Bake adding more water as necessary to prevent pan from becoming dry, until meat is tender and falling off the bone (open 1 package to test), about 3 1/2 hours for beef or 2 1/2 hours for lamb.
  • Discard foil and bay leaves and serve meat in banana leaves if desired (do not eat banana leaves).

CLASSIC GROUND BEEF WITH GUAJILLO CHILES



Classic Ground Beef with Guajillo Chiles image

This favorite of American households is the usual "starter" taco served at schools, airports, and drive-ins, and undoubtedly what most of us picture when we think of tacos. It's the familiar fried folded corn tortilla shell layered with shredded iceberg or romaine lettuce, piquant fresh tomato salsa, and a cumin-flavored ground beef filling topped with grated cheese-but this one is so much tastier. As with any taco served in a crispy shell, fill and eat it right away or it will get soggy. Try to buy a high-quality ground beef, preferably pure ground chuck with a 25 to 30 percent fat content. Less expensive hamburger grinds will work fine, but they won't be as flavorful or juicy.

Yield makes 10 tacos

Number Of Ingredients 15

1 tablespoon vegetable oil
1 small white onion, cut into 1/4-inch dice
1 clove garlic, minced
12 ounces tomatoes, seeded and cut into 1/4-inch dice
5 dried guajillo chiles, rehydrated (page 152), stemmed, and finely chopped
1 large serrano chile, stemmed and cut into 1/4-inch dice
1 teaspoon chopped fresh cilantro leaves
1/2 teaspoon cumin seed, toasted and ground (page 164)
1/2 teaspoon dried Mexican oregano, toasted and ground (page 161)
3 tablespoons water
Kosher salt and freshly ground black pepper
1 1/4 pounds lean ground beef (15 percent fat)
Juice of 1/2 lime
10 (5 1/2-inch) crispy yellow corn tortilla shells (page 17), for serving
Garnish: Iceberg Lettuce Garnish (page 144) and grated mild Cheddar cheese

Steps:

  • In a large, heavy skillet, heat the oil over medium-high heat; add the onion and garlic and sauté until the onion is softened, 3 to 4 minutes. Add the tomatoes, guajillo and serrano chiles, cilantro, cumin, oregano, and the 3 tablespoons of water. Season with salt and pepper. Cook the tomato mixture down until the consistency of a thick marinara sauce. Crumble in the ground beef, mashing and stirring it to combine with the sauce, increase the heat to high and cook, covered, until the meat has lost its pink color and the filling is moist, but not liquid, about 12 minutes. The meat should be soft like meatloaf.
  • Remove from the heat, stir in the lime juice, and serve right away, or keep warm in the pan until ready to serve.
  • To serve, divide the lettuce, filling, salsa, and cheese equally between the crispy shells and arrange in a taco holder. Or, lean the filled shells in a row, propped upright, on a platter. Eat right away. To build your own, spoon some lettuce and filling in a crispy shell, top with cheese and salsa, and eat right away.

More about "beef with guajillo sauce baked in banana leaves mixiote de car recipes"

GUAJILLO-BRAISED BEEF SHORT RIB TACO RECIPE - EPICURIOUS
Aug 27, 2014 Preparation. Step 1. Preheat the oven to 325°F. Step 2. Working in two batches if necessary to avoid crowding, lightly toast all of the chiles in a dry, heavy skillet over medium …
From epicurious.com


CLASSIC GROUND BEEF WITH GUAJILLO CHILES RECIPE | COOK THE BOOK
Oct 12, 2018 Season with salt and pepper. Cook the tomato mixture down until the consistency of a thick marinara sauce. Crumble in the ground beef, mashing and stirring it to combine with …
From seriouseats.com


SHREDDED BEEF IN GUAJILLO SAUCE - FOOD BY ELE
Add the seasoned beef chunks to your Instant Pot or Pressure Cooker with bay leaves, beef stock and sofrito. ... Then add the shredded beef and guajillo sauce and cook covered for 5 minutes …
From foodbyele.com


BEEF WITH GUAJILLO SAUCE BAKED IN BANANA LEAVES - MIXIOTE DE CAR …
Acheter. Explorer. Se connecter
From pinterest.fr


BEEF WITH GUAJILLO SAUCE BAKED IN BANANA LEAVES
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.
From food-recipe.info


MEXICAN BEEF BARBACOA - THE STAY AT HOME CHEF
Beef barbacoa is more than just a meal; it’s a culinary journey. The slow cooking process used in this recipe tenderizes the beef to perfection, ensuring each bite is succulent and full of flavor. The unique blend of dried peppers, spices, and a …
From thestayathomechef.com


BEEF WITH GUAJILLO SAUCE BAKED IN BANANA LEAVES
Feb 23, 2014 - These are fragrant parcels of succulent meat seasoned with mildly sweet Guajillo Chiles. Everyone swoons over these. Cook's Note: meat can be marinate. Pinterest. Explore. When autocomplete results are available use up …
From pinterest.com


BEEF TIPS WITH GUAJILLO CHILE SAUCE AND CARAMELIZED …
Then add the broth or water, reduce the heat to medium-low and simmer for about 30 minutes for all the flavors to come together and the sauce to thicken slightly. Taste and season with salt, usually about 1 teaspoon. If the sauce …
From rickbayless.com


MIXIOTE DE CARNE: BEEF COOKED IN LEAVES : FOODWISE
This recipe was demonstrated for CUESA’s Market to Table program on June 29, 2018. My family always made mixiotes; it was something I grew up eating. Now that I’m in San Francisco, I have to drive down to LA to a friend’s house …
From foodwise.org


NUTRITIONAL FACTS: - FOOD.COM
Nutritional Facts: Beef With Guajillo Sauce Baked in Banana Leaves - Mixiote De Car Please note, the information provided here is approximate. Totals do not include: possible …
From food.com


BEEF WITH GUAJILLO SAUCE BAKED IN BANANA LEAVES (MIXIOTE DE CARNE ...
Save this Beef with guajillo sauce baked in banana leaves (Mixiote de carne) recipe and more from Gourmet Magazine, September 2007: Special Collector's Issue: Latino America ...
From eatyourbooks.com


MIXIOTE DE CARNE (BEEF WITH GUAJILLO SAUCE BAKED IN …
6 lb beef short ribs or lamb shoulder with bone, cut into 16 (2- to 3-inch) pieces; 3 banana leaves (from a 1-lb package), thawed if frozen, or 8 (11-inch-square) pieces of parchment paper; 8 Turkish or 4 California bay leaves
From gourmet.com.s3-website-us-east-1.amazonaws.com


BEEF WITH GUAJILLO SAUCE BAKED IN BANANA LEAVES – MIXIOTE DE CAR
Mixiotes are a traditional Mexican dish from central and southern Mexico. Meat, typically lamb or beef, is marinated in a guajillo chile sauce and baked in banana leaves or parchment paper. …
From recipewise.net


GUAJILLO-BRAISED BEEF SHORT RIB TACOS - KAREN'S KITCHEN STORIES
Preheat the oven to 325 degrees F. Toast the guajillo chiles in a hot skillet over medium heat, about 30 seconds to a minute per side. Set the chiles aside.
From karenskitchenstories.com


13 RECIPES FOR CHILE GUAJILLO: EVERYTHING YOU NEED TO KNOW
Oct 12, 2023 By comparison a dried Chile de Árbol has about 15,000-30,000 SHU making it much, much spicier. ... 13 Chile Guajillo Recipes 1. ... pantry staples like eggs, black beans, …
From holajalapeno.com


HOMEMADE BEEF TAMALES RECIPE - MEXICO IN MY KITCHEN
Feb 4, 2021 Place the clean peppers in a medium size saucepan along with 3 cups of water. Turn the heat to medium high. Once the water comes to a boil, turn the heat off and let the peppers soak in that water for 15 minutes.
From mexicoinmykitchen.com


AUTHENTIC PORK MIXIOTES WITH NOPALES RECIPE - MY …
Jul 3, 2022 Put the mixiotes together by placing the leaf (or aluminum foil, parchment paper, etc.) on a large plate. Add the marinated meat with some of the marinade, a bay leaf, and an avocado leave. Add some of the cooked nopales.
From mylatinatable.com


BEEF WITH GUAJILLO SAUCE BAKED IN BANANA LEAVES - MIXIOTE DE CAR
Ingredients 3 ounces dried guajillo chilies (12 - 18) or 3 ounces new mexico peppers, wiped clean (12 - 18) 3 tablespoons annatto seeds (achiote seeds) 1 1/2 tablespoons cumin seeds 5 large …
From recipenode.com


Related Search