Cut the meat into pieces and wash it with lime juice, 1 cup of water, and salt. Once cleaned, mix the meat with the chile and spice paste. Cover and refrigerate for 10 hours to marinate.

Pass the banana leaves over an open flame to soften and remove bitterness. Add 4 cups of water and salt to the bottom of a steamer. Line the steamer with banana leaves, add the marinated meat, and cover with avocado and more banana leaves. Cover and cook for 4 hours, or until the meat is tender, making sure the water doesn’t run dry.

Once cooked, chop the meat to make tacos with soft tortillas or quesadillas.

To make quesabirria-style quesadillas: Heat a griddle over medium heat. Dip the tortillas in the broth, then place them on the griddle. Add cheese and meat, fold the tortillas, and cook for about 5 minutes per side until crispy and golden.

Serve with a little of the broth from the meat and your favorite salsa. Enjoy!