Mark each step after taking it to keep track of what has been done. Remember to follow each step in order.
Cube the meat and sear in a pan with hot oil for 3 minutes per side, or until golden, over medium heat. While searing, add the dried leaf to the pan. This will infuse the meat with the flavor.
Add the tomatoes, onion, bell pepper, and dry peppers to a pot with enough water to cover.
Simmer the ingredients for 20 minutes over medium heat.
Blend the tomatoes, onion, bell pepper, and dry peppers until smooth.
In a large container, add water to soak the cibaque. This will allow the fibers to relax and become flexible for easy handling.
Form a basket with the strands. Tie a knot at the bottom end of the cibaque strands to create the base. While stretching the cibaque strands, a knot is done on the bottom end; this will serve as a base for the basket.
In a clay pot, lay the cibaque knot inside the pot and extend the strands to the sides, forming a structure similar to a spider web.
Soak the maxán leaves briefly in hot water and arrange them over the cibaque. Arrange them to form a leak-proof lining.
Once the basket of leaves and cibaque is formed, add the meats, then the sauce over the meats. Once all the ingredients are in, fold the leaves upward one by one, slowlu and carefully, to seal the packet without disarranging the contents.
When the packet of leaves is closed, use the cibaque to knot the upper end.
Add enough water to the pot to generate steam, and simmer over medium heat for one and a half hours.
The steam will slowly finish cooking the meats inside the leaves, allowing the flavors to come together.
