Ingredients
- 3 oz dried guajillo or New Mexico chiles (12 to 18), wiped clean
- 3 tablespoons annatto seeds
- 1 1/2 tablespoons cumin seeds
- 5 large garlic cloves, chopped
- 1/2 cup distilled white vinegar
- 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
Description
These Fragrant Parcels To Reveal The Most Gorgeous Brick-red Sauce And Succulent Meat.
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