Subanik

Step by stepInstructions

1. Season the meats with salt and pepper and brown them in batches in a heavy pot; add half the onion and enough water to cover, and simmer, covered, for 30 minutes.
2. Toast the dried chiles in a dry skillet, then soak them in hot water for 20 minutes.
3. Roast or broil the tomatoes, tomatillos, remaining onion, and garlic until blistered and charred in spots.
4. Blend the roasted vegetables with the drained chiles and a cup of the meat broth until smooth; season with salt.
5. Line a wide pot with banana leaves, add the meats, pour the recado over, and tuck in the thyme and bay leaves; fold the leaves over the top to cover.
6. Cover the pot and simmer gently for at least 1 hour, until the meats are very tender and the sauce is thick; add a splash of water if it dries out.
7. Stir in the masa harina slurry and simmer for 10 minutes more to finish thickening.
8. Serve over white rice, spooning the deep red sauce generously over each portion.