Honduran Beef in Tamarind and Ancho Chile Adobo with Corn Montucas and Cucumber Radish Salad

Name: Honduran Beef in Tamarind and Ancho Chile Adobo with Corn Montucas and Cucumber Radish Salad
Prep time: 35 min
Cook time: 70 min
Total time: 105 min
Yield: 4
Cuisine: Hondureña
Ingredients: 1.5 lb beef round or steak, cut into medium cubes; 5 tbsp tamarind paste; 2 large dried ancho chile; 2 cups ripe tomatoes; 1 cup white onion; 6 cloves garlic; 1 tsp ground annatto; 1/2 tsp ground cumin; 1/2 tsp dried oregano; 2 cups beef broth or water; 2 tbsp vegetable oil; 1 3/4 tsp salt; 1/2 tsp black pepper; 3 1/2 cups fresh corn kernels; 1 cup masa harina; 3 tbsp butter; 1/4 cup Honduran cream or sour cream; 2 tsp sugar; 8 pieces corn husks or parchment paper; 1 1/2 cups cucumber; 1 cup radishes; 1/4 cup fresh cilantro; 3 tbsp lime juice; 1 tbsp white vinegar

An original Honduran-inspired dish featuring beef marinated and cooked in a tamarind, tomato, garlic, and ancho chile adobo, served with tender fresh-corn montucas and a crisp cucumber, radish, and cilantro salad. It balances sweet, tangy, and lightly smoky flavors in a homestyle traditional presentation.

35 minPrep

70 minCook

105 minTotal

4Servings

High ProteinGluten-Free

Ingredients

Adjust servings

700 g beef round or steak, cut into medium cubes (for guiso)
80 g tamarind paste (without semillas)
20 g dried ancho chile (without semillas ni stalk)
300 g ripe tomatoes (en cuartos)
150 g white onion (en trozos)
18 g garlic (pelado)
5 g ground annatto (for color and sabor)
2 g ground cumin
1 g dried oregano
500 ml beef broth or water (divided)
30 ml vegetable oil (divided)
10 g salt (or to taste, divided)
2 g black pepper (divided)
500 g fresh corn kernels (for the montucas)
120 g masa harina (for dar estructura)
40 g butter (derretida)
60 ml Honduran cream or sour cream (for the dough of montuca)
8 g sugar (for resaltar the elote)
8 unit corn husks or parchment paper (for envolver)
220 g cucumber (en medias lunas finas)
100 g radishes (sliced finas)
15 g fresh cilantro (chopped)
45 ml lime juice (freshly squeezed)
15 ml white vinegar

Nutrition facts

per serving

690 kcal

Calories

39 g

Protein

47 g

Carbs

37 g

Fat

6 g

Fiber

41 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 ancho chile in a bowl and cover it with 120 ml (1/2 cup) hot water, about 80°C/175°F, for 10 minutes until softened.
2
2. Meanwhile, season the beef with 5 g (scant 1 tsp) salt and 1 g (1/4 tsp) black pepper.
3
3. In a large skillet or griddle, heat 15 ml (1 tbsp) oil over medium heat. Roast the tomatoes, onion, and 4 garlic cloves for 8 to 10 minutes, turning them, until lightly charred and softened.
4
4. Blend the roasted tomatoes, onion, roasted garlic, softened ancho chile, tamarind paste, annatto, cumin, oregano, and 180 ml (3/4 cup) of the chile soaking liquid or beef broth until smooth and thick.
5
5. Heat a heavy pot over medium-high heat with the remaining 15 ml (1 tbsp) oil. Brown the beef in batches for 5 to 7 minutes. Remove temporarily so it does not release too much liquid.
6
6. In the same pot, pour in the blended adobo and cook for 5 minutes, stirring constantly, until it darkens slightly and becomes fragrant.
7
7. Return the beef to the pot, add 320 ml (1 1/4 cups) beef broth or water, the remaining 2 garlic cloves minced, 5 g (scant 1 tsp) salt, and 1 g (1/4 tsp) black pepper. Mix well.
8
8. When it reaches a gentle boil, lower the heat, cover, and cook for 50 to 60 minutes, until the beef is tender and the sauce is thick. Add a few extra spoonfuls of water if needed during cooking.
9
9. For the montucas, blend or process half of the corn kernels with the cream, sugar, and 60 ml (1/4 cup) water until coarsely blended. Transfer to a bowl and add the remaining corn, masa harina, melted butter, and 3 g (1/2 tsp) salt. Mix into a thick, moist batter.
10
10. If using corn husks, soak them in hot water at 80°C/175°F for 10 minutes and drain. Shape 8 montucas by placing portions of batter onto each husk or parchment sheet, then fold and tie or seal well.
11
11. Steam the montucas in a pot over boiling water at 100°C/212°F for 30 to 35 minutes, until firm and fully cooked inside.
12
12. For the salad, combine the cucumber, radishes, cilantro, lime juice, vinegar, and a pinch of salt to taste. Let rest for 5 minutes so the flavors meld.
13
13. Serve one portion of beef with plenty of tamarind adobo, 2 hot montucas, and a generous spoonful of the fresh cucumber-radish salad.

Chef tips

Brown the beef well before simmering to build deeper flavor. If you prefer a smoother sauce, strain it after blending. The montucas turn out best when the batter feels moist but not runny.

Substitutions

You can use flank or chuck beef instead of round. If ancho chile is unavailable, use a mild pasilla chile. The cream can be replaced with extra blended corn and 15 ml (1 tbsp) more water, though the texture will be less rich.

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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