Honduran Beef in Cocoa and Sour Orange Adobo with Golden Corn Dumplings

Instructions

1. 1

   1. Blend 120 g of the white onion, the garlic, sour orange juice, cocoa powder, ground annatto, ground cumin, dried oregano, black pepper, and 6 g of salt until you have a thick, smooth adobo.

2. 2

   2. Place the beef in a large bowl, cover it with the adobo, and mix well so every piece is coated. Marinate for 20 minutes in the refrigerator.

3. 3

   3. Heat 1 tablespoon of vegetable oil in a wide pot over medium-high heat. Add the beef with all of the adobo and brown for 6 to 8 minutes, stirring to sear the pieces and deepen the flavor.

4. 4

   4. Add the ripe tomato, red sweet pepper, and half of the fresh cilantro. Pour in the water or beef broth, stir, and bring to a gentle boil.

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   5. Lower the heat, partially cover, and cook for 70 minutes, or until the beef is tender and the sauce is slightly thickened. If you prefer to use the oven, transfer to a covered baking dish and bake at 325°F / 165°C for 75 to 90 minutes.

6. 6

   6. Meanwhile, make the corn dumplings. In a bowl, combine the fresh corn masa, fresh corn kernels, the remaining 60 g of finely chopped white onion, grated dry cheese, melted butter, 4 g of salt, and the rest of the fresh cilantro. Knead until fully combined.

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   7. Divide the mixture into 8 equal portions. Place each portion on a square of banana leaf and shape into tightly wrapped oval packets.

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   8. Steam the dumplings for 20 minutes, until firm. Let them rest for 5 minutes, then carefully unwrap them.

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   9. Heat the remaining 2 tablespoons of vegetable oil on a griddle or large skillet over medium heat. Brown the dumplings for 2 to 3 minutes per side until a light crust forms.

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    10. Taste the beef and adjust salt if needed. Serve the cocoa and sour orange beef with two golden corn dumplings per portion and spoon some sauce over the top.