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From Cool Chile HQ (W3)
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Pre heat the oven to 150oC.
Season the meat with salt. In a large frying pan add the oil, when hot brown the meat well on both sides. Reserve on a plate to catch the juices.
To make the marinade remove the stem from the chillies and shake out the seeds. Tear into large pieces and put in a blender or a jug suitable for a stick blender. Add the rest of the ingredients and blend until smooth. You can do this in bursts, blend a bit, then wait for the chillies to start to rehydrate then blend some more.
Place half the avocado leaves at the bottom of a casserole dish with a tight fitting lid, an enamelled one works best. Then place the browned meat on top with its juices and the pan juices if tasty. Pour the marinade over the meat through a medium meshed sieve, to catch all the chilli skins and seeds. Discard.
Nestle the meat in the marinade. Put the remaining half of the avocado leaves on top of the meat. Cover with foil, add the lid and bake in the oven for 3 hours or until the meat is fall apart tender. Check on it every hour or so, add water to keep the meat covered.
When the meat is ready, pull the meat into chunks and serve with corn tortillas, diced onion, coriander, diced green chilli and lime.
Also good as part of a meal with Potato Tostones and seasonal greens.