Preparation time: 3 hrs
Difficulty: Easy - for beginners
1 jar Mölli Acapulco Cooking Paste
1 ½ cup Water
1 tbsp Canola oil (or lard if preferred)
1 ½ tbsp. Salt
4 lbs Beef short ribs or brisket (bone-in)
2 large Banana leaves
10 Bay leaves
10 Avocado leaves (optional)
12 Corn tortillas (optional)
â€¢ Mix together Acapulco Cooking paste and water
â€¢ Heat oil or lard in a saucepan and fry the sauce for 5 minutes and season with salt. Remove from heat and let it cool to room temperature.
â€¢ Place meat in a shallow dish and rub with the sauce. Make sure that all sides are covered with the sauce. Marinade overnight.
â€¢ Next day:
â€¢ Preheat oven to 350 degrees.
â€¢ Soften banana leaves inside the oven while it is warming up for 30 seconds.
â€¢ In a large Dutch oven, spread out the banana leaves, place the meat on top of the banana leaves with the sauce, top with avocado and bay leaves. Fold banana leaves over to cover the meat tightly. Cover Dutch oven and transfer to oven.
â€¢ Cook until meat is tender, about 2 ½ hours. Transfer meat to a platter. You can either shred it or serve the whole piece. Spoon fat from surface of sauce and discard. Serve 2 ribs (or shredded beef equivalent) in each dinner plate and spoon over with sauce. If desired, serve with warm corn tortillas on the side. Enjoy!