Honduran Beef in Dried Pepper and Sour Orange Sauce with Crispy Yuca Cakes

Name: Honduran Beef in Dried Pepper and Sour Orange Sauce with Crispy Yuca Cakes
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: 4
Cuisine: Hondureña
Ingredients: 1.5 lb beef stew meat, cubed; 1 1/2 tsp salt; 1 tsp black pepper; 2 tbsp vegetable oil; 1 cup white onion; 4 cloves garlic; 1 1/2 cups ripe tomato; 3/4 oz dried pasilla-style pepper; 1/2 cup sour orange juice; 2 cups water or beef broth; 1/2 tsp ground cumin; 1/2 tsp dried oregano; 1/4 cup fresh cilantro; 1 lb 12 oz peeled yuca; 1/2 cup grated dry cheese; 1/3 cup corn flour; 1 1/2 tbsp butter

An original Honduran-inspired dish featuring browned beef simmered slowly in a mild sauce of dried pepper, tomato, garlic, and sour orange, served with crispy golden yuca cakes and a finish of fresh cilantro. It brings together warm, slightly tangy, deeply home-style Honduran flavors.

30 minPrep

75 minCook

105 minTotal

4Servings

High ProteinGluten-Free

Ingredients

Adjust servings

700 g beef stew meat, cubed (preferiblemente of falda or diezmillo)
8 g salt (divided)
2 g black pepper (freshly ground)
30 ml vegetable oil (divided)
150 g white onion (chopped finely)
12 g garlic (chopped)
300 g ripe tomato (chopped)
20 g dried pasilla-style pepper (without semillas)
120 ml sour orange juice (freshly squeezed)
500 ml water or beef broth (for the cocción)
1 g ground cumin
1 g dried oregano
15 g fresh cilantro (chopped, divided)
800 g peeled yuca (en trozos)
60 g grated dry cheese
40 g corn flour (for ligar the tortitas)
20 g butter

Nutrition facts

per serving

613 kcal

Calories

32 g

Protein

39 g

Carbs

31 g

Fat

5 g

Fiber

34 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
1. Season the beef with 4 g (3/4 tsp) salt and the black pepper. Let it rest for 10 minutes while you prepare the remaining ingredients.
2
2. Heat a heavy pot over medium-high heat with 15 ml (1 tbsp) vegetable oil. Brown the beef in batches for 6 to 8 minutes, until colored on several sides. Remove and set aside.
3
3. In the same pot, add the onion and cook for 3 minutes. Stir in the garlic and cook 30 seconds more. Add the tomato and cook for 5 minutes until softened.
4
4. Meanwhile, place the dried pepper in a skillet or griddle over medium heat for 30 to 45 seconds per side, just until fragrant, making sure it does not burn. Then soak it in 120 ml (1/2 cup) hot water for 10 minutes.
5
5. Blend the soaked pepper with its soaking liquid, the sour orange juice, cumin, oregano, and 125 ml (1/2 cup) of the water or beef broth until smooth.
6
6. Return the beef to the pot and pour in the blended sauce. Add the remaining water or beef broth, 4 g (3/4 tsp) salt, and half of the fresh cilantro. Mix well.
7
7. Once it comes to a boil, reduce to medium-low, cover, and cook for 55 to 65 minutes, until the beef is tender and the sauce is slightly thickened. If you prefer to use the oven, transfer the covered pot to 325°F / 165°C for 60 minutes.
8
8. While the beef cooks, boil the yuca in a pot with enough water for 20 to 25 minutes, until very tender. Drain, remove the fibrous core if needed, and mash while still hot.
9
9. Mix the mashed yuca with the grated dry cheese, corn flour, butter, and a pinch of salt. Shape into 8 compact cakes.
10
10. Heat the remaining vegetable oil in a skillet over medium heat. Brown the yuca cakes for 3 to 4 minutes per side, until firm and golden-crusted.
11
11. Taste the beef and adjust seasoning if needed. Turn off the heat and add the remaining fresh cilantro for a final burst of aroma.
12
12. Serve the beef hot with plenty of sauce and the crispy yuca cakes on the side.

Chef tips

For a silkier sauce, strain it after blending. If you want deeper flavor, let the cooked beef rest for 10 minutes before serving so it can absorb the sauce better.

Substitutions

You can replace sour orange with a mix of orange juice and lime juice. Dry cheese can be swapped for firm grated fresh cheese, and the dried pepper can be replaced with another mild dried chile.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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