Banana leaf recs

[eight_inch_pestle]

Hi folks,

Pulled a chuck roast out of the freezer and noticed some banana leaves I picked up on a whim and promptly forgot I ever bought. Flipped through my own cookbooks, and nothing screamed out to me. Anyone care to share any go-to recipes that really show what banana leaf can do? I am open to either Mexican or Latin/South American or Asian preparations, and can do any fish or meat or poultry. Not using them tonight (that's red wine beef stew), so no rush. Thanks in advance.

[eight_inch_pestle]

Thanks to both bushwickgirl and DiveFan for the recs. I actually might have a Cochinita Pibil recipe in a Rick Bayless book. Will try it or one of the versions linked to below soon. Thanks again!

[paulj]

Banana leaves are used in a Yucatan pork braise. They are also to wrap tamales, and in SE Asia to wrap various rice (esp. sticky rice) preparations.

[eight_inch_pestle]

Yeah, familiar with their general uses, just looking for particular recipes any trusted chowhounders might highly recommend. Thanks though...

[DiveFan]

The Yucatecan pork braise is more commonly known as Cochinita Pibil. Search and you fill find numerous recipes including this one: http://www.chow.com/recipes/10833-mayan-style-pit-pork-cochinita-pibil I haven't tried it with chuck roast, but turkey (pavo) parts are traditional and Fabulous!
The most important part is to cook low and slow, whether in an oven, crock pot, or barbecue pit. I would not go higher than 300 degrees F for pork, 325 for beef, 250 for poultry.

Many recipes call for making your own paste starting from achiote seeds. If you like the noise and electric spice grinder imperfection, fine. I recommend using pre-ground, Bright Red (fresh) achiote powder in this recipe http://www.chow.com/recipes/12126-recado-colorado-for-pibil or just using a good commercial paste like El Yucateco.

Another option for the chuck roast would be Ropa Vieja, a Cuban style shredded beef dish. Easy to find ingredients, simple to prepare, and superb for leftovers. I haven't seen a recipe including banana leaves, but they are commonly used throughout the Caribbean. Here's a few ideas:
http://chowhound.chow.com/topics/699327
http://chowhound.chow.com/topics/283440
http://www.recipezaar.com/recipe/Ropa...

[bushwickgirl]

Ropa Vieja doesn't use banana leaves at all but it's worth making, just for it's deliciousness.

Pasteles, a Caribbean version of a tamale, are made in banana leaves when they're available (in NY Pasteles are often just wrapped in butcher paper) but it's really more of a holiday affair and quite labor intensive, so I'll spare you the details. However, if you google, the best recipe I've seen is at:

http://www.inmamaskitchen.com/RECIPES...

You could have a pastele making party and they do freeze wonderfully well.