Soak dry chilies in water overnight or until soft. Discard water. Remove seeds. Add all ingredients except meat in food processor. Puree until smooth. Spread mixture over meat and refrigerate at ...
if you go to the Mexican butcher, is called pierna.” This tougher cut of meat is perfect for braising and stewing pibil-style (with achiote paste in a banana leaf). It’s often marinated for ...