Honduran Beef in Cocoa and Pasilla Chile Adobo with Tender Sweet Corn Montucas and Fresh Cabbage Salad

Name: Honduran Beef in Cocoa and Pasilla Chile Adobo with Tender Sweet Corn Montucas and Fresh Cabbage Salad
Prep time: 35 min
Cook time: 85 min
Total time: 120 min
Yield: 6
Cuisine: Hondureña
Ingredients: 2 lb beef stew meat, cubed; 1/2 cup sour orange juice; 6 cloves garlic; 2 large dried pasilla chile; 2 tbsp unsweetened cocoa powder; 1 tsp ground annatto; 1/2 tsp ground cumin; 1/2 tsp dried oregano; 1 3/4 tsp salt; 1/2 tsp black pepper; 10.5 oz ripe tomatoes; 1 1/4 cups white onion; 3 tbsp vegetable oil; 2 cups beef broth; 3 cups fresh corn kernels; 1 1/3 cups masa harina; 2 tbsp butter; 1/4 cup table cream; 2 tsp sugar; 12 husks corn husks; 5 cups green cabbage; 1/2 cup fresh cilantro; 3 tbsp lime juice; 1 tbsp white vinegar

An original recipe inspired by Honduran flavors: beef pieces marinated and simmered in a deep adobo of cocoa, tomato, garlic, and pasilla chile, served with tender sweet corn montucas and a fresh cabbage salad with lime and cilantro. It brings together toasty, sweet, and gently spicy notes in a distinctive homemade dish.

35 minPrep

85 minCook

120 minTotal

6Servings

High Protein

Ingredients

Adjust servings

900 g beef stew meat, cubed (preferiblemente posta or falda)
120 ml sour orange juice (for the adobo)
18 g garlic (chopped)
20 g dried pasilla chile (without semillas)
12 g unsweetened cocoa powder (for profundidad of sabor)
4 g ground annatto (optional pero recomendado)
2 g ground cumin
1 g dried oregano
10 g salt (divided)
2 g black pepper
300 g ripe tomatoes (cut en cuartos)
180 g white onion (mitad for the sauce and mitad fileteada for the ensalada)
45 ml vegetable oil (divided)
500 ml beef broth (hot)
420 g fresh corn kernels (for the montucas)
160 g masa harina (for ligar the montucas)
30 g butter (derretida)
60 ml table cream (for the montucas)
8 g sugar (for resaltar the dulzor of the elote)
12 g corn husks (remojadas en agua tibia 20 minutos)
250 g green cabbage (finely chopped)
20 g fresh cilantro (chopped)
45 ml lime juice (for the ensalada)
15 ml white vinegar (for the ensalada)

Nutrition facts

per serving

610 kcal

Calories

38 g

Protein

36 g

Carbs

34 g

Fat

5 g

Fiber

31 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. Place the beef in a large bowl with the sour orange juice, half of the chopped garlic, 1 teaspoon of salt, black pepper, cumin, oregano, annatto, and cocoa powder. Mix well, cover, and marinate in the refrigerator for 20 minutes.
2
2. While the beef marinates, heat a griddle or skillet over medium heat and lightly toast the pasilla chile for 20 to 30 seconds per side, without burning it. Then place it in hot water for 10 minutes to soften.
3
3. Preheat the oven to 400 °F / 200 °C. Place the tomatoes and half of the onion on a small tray, add 1 tablespoon of vegetable oil, and roast for 20 minutes, until browned at the edges.
4
4. Blend the roasted tomatoes, roasted onion, softened pasilla chile, the remaining garlic, and 1/2 cup (120 ml) of the beef broth until smooth and thick.
5
5. Heat 1 tablespoon of vegetable oil in a wide pot over medium-high heat. Sear the marinated beef in batches for 6 to 8 minutes, turning to brown several sides. Remove the beef and set aside.
6
6. In the same pot, add the blended sauce and cook for 5 minutes, stirring constantly. Add the seared beef, the remaining beef broth, and 3/4 teaspoon salt. Once it comes to a boil, lower the heat, cover, and cook for 55 minutes, or until the beef is tender and the sauce has thickened.
7
7. While the beef cooks, make the montucas. Grind or process the corn kernels until you get a coarse mixture. Transfer to a bowl and add the masa harina, melted butter, cream, sugar, and 1/4 teaspoon salt. Mix until a moist, even dough forms.
8
8. Drain the soaked corn husks. Place about 1/3 cup of the corn mixture onto each husk, fold to enclose the filling, and arrange them in a steamer pot.
9
9. Steam the montucas for 35 minutes, adding hot water to the pot if needed, until they are set but still tender.
10
10. For the salad, combine the cabbage, the reserved sliced onion, cilantro, lime juice, white vinegar, and the remaining tablespoon of vegetable oil in a bowl. Add the final pinch of salt and toss well.
11
11. Taste the beef adobo and adjust the salt if needed. Serve the hot beef with plenty of sauce, alongside the tender sweet corn montucas and the fresh cabbage salad.

Chef tips

If you want a smoother, more polished sauce, strain it before adding it to the pot. The montucas are best if the corn is not fully pureed; a slightly coarse texture gives a more traditional bite.

Substitutions

You can substitute pasilla chile with guajillo chile for a milder profile. If you do not have sour orange juice, use half orange juice and half lime juice. The cream can be replaced with a little extra butter and 2 tablespoons of water for a simpler mixture.

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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