This low and low adobo beef barbacoa wrapped in banana leaves is a homecook's version. My family came from the northern part of Mexico, where beef cheek or head is popular. In many regions of Mexico they prefer lamb or goat.
To the bottom of the oven proof pot add 2 1/2 cups of beef broth or water. Layer the prepared banana leaves in a criss cross pattern. Make sure they are long enough sections so it will cover the beef. The sections shouls be at least 12X16 inches
Cover pot tightly with heavy aluminum foil paper, then cover with lid. Place in oven and roast for 3 1/2 -4 hours or until barbacoa pulls apart easily with fork. Remove from oven and let rest for 20 minutes before serving. Serve with warm tortillas, salsa and fresh garnishes.
Beef chuck roast or brisket will work for this recipe as well.