Mixiotes de carnero

Method

1. 1 Soak Mexican dried chilies and dried chilies in hot water for 20 minutes until softened, then remove the seeds.
2. 2 Grind the chilies with garlic, cumin, cloves, cinnamon, oregano, vinegar, and salt to make a thick adobo paste.
3. 3 Mix diced lamb with adobo and refrigerate for at least 4 hours.
4. 4 Wrap the meat and bay leaves in banana leaves, then tie them tightly into small packages.
5. 5 Steam the mixiote packets for 2 hours until the meat is tender and has absorbed the sauce.
6. 6 Open the package while it's still hot, and serve with tortillas and pickled onions.

With an appliance

• Pressure cooker 1 hr 10 min

  Replace step 5: place the meat packages on the rack, steam under high pressure for 35 minutes, then release pressure naturally for 10 minutes; steps 1–4 and step 6 remain unchanged.