Cut the meat in small chunks of approximately 10x10x10 cms and season the meat with rock sea salt.
On a frying pan melt the lard and sear the chunks of meat until all sides have a ‘crust’.
Deseed and devein the guajillo chilies and soak them in warm water until covered for 10 minutes. Then blend the water and chillies for 30 to 45 seconds.
Fill up the steamer base with water halfway, then add the guajillo chillie mix, onion, garlic, cinnamon, bay leaves and pepper corns. Add more water if needed to fill up the water tank.
Remove the edges of the banana leaves and pass them though the stove flame until it softens up and changes colour. Put them banana leaves in the bottom of the steaming section and the side walls. Then place the meat chunks and cover with more banana leaves.
Cook the meat at low heat for about 4 hours or until it is so tender that it breaks when just putting a fork in.
Pull and chop the barbacoa meat and place on a corn tortilla, add coriander, onion and salsa on top. Serve with limes on the side.