Mixiote de carnero

Method

1. 1 Roast dried chilies for 40 seconds, then soak in hot water for 20 minutes. Blend them with garlic, shallots, vinegar, and salt to make a thick marinade.
2. 2 Marinate the lamb, cut into 4 cm cubes, for 6 hours; the vinegar helps to tenderize the meat and remove the gamey smell of the lamb.
3. 3 Heat banana leaves over a fire for 10 seconds to make them pliable, then wrap each portion of meat tightly with the marinade and bay leaves.
4. 4 Arrange the packages in a steamer and steam continuously for 2 hours over medium heat, adding boiling water whenever it evaporates.
5. 5 Open the package right on the plate to prevent the juices from escaping; the meat should separate when picked up with a fork.

With an appliance

• Pressure cooker 1 hr

  Replace step 4: steam the lamb packages under high pressure for 35 minutes, then release the pressure naturally for 10 minutes; steps 1–3 and step 5 remain unchanged.