Honduran Beef in Pasilla Chile, Cacao and Ripe Plantain Sauce with Cilantro Rice

Instructions

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   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.

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   2. Heat a heavy pot or deep skillet over medium-high heat. Add 15 ml (1 tbsp) oil and brown the beef in batches for 6 to 8 minutes, until well colored. Remove and set aside.

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   3. In the same pot, add the ripe plantain slices and cook for 2 to 3 minutes per side until lightly caramelized. Remove and reserve with the beef.

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   4. Toast the pasilla chiles in a dry skillet over medium heat for 20 to 30 seconds per side, being careful not to burn them. Then place them in a bowl with 240 ml (1 cup) hot broth to soften for 10 minutes.

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   5. Roast the tomatoes, half of the onion, and 2 garlic cloves on a griddle, skillet, or under the oven broiler at 450°F (230°C) for 8 to 10 minutes, turning as needed, until charred in spots.

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   6. Blend the roasted tomatoes, roasted onion, roasted garlic, softened pasilla chiles with their soaking liquid, cumin, oregano, cocoa powder, panela, and lime juice until smooth.

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   7. Return the pot to medium heat. Add the remaining 15 ml (1 tbsp) oil, the remaining onion, and the remaining 2 garlic cloves minced, and sauté for 2 minutes. Carefully pour in the blended sauce and cook for 5 minutes, stirring so the flavors concentrate.

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   8. Return the beef and browned ripe plantain to the pot. Add the bay leaf and 360 ml (1 1/2 cups) of the remaining broth. Once gently simmering, reduce to low, cover, and cook for 55 to 60 minutes, or until the beef is tender and the sauce has thickened. Adjust with the remaining salt if needed.

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   9. Meanwhile, make the rice. In a medium saucepan, combine the rice, 390 ml (1 2/3 cups) water, 4 g (3/4 tsp) salt, and half of the chopped cilantro. Bring to a boil, cover, reduce to very low heat, and cook for 15 to 18 minutes, until the liquid is absorbed and the rice is tender. Let rest for 5 minutes and fluff with a fork.

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    10. Remove the bay leaf from the stew. Serve the beef with plenty of pasilla, cocoa, and ripe plantain sauce over or beside the cilantro rice. Finish with the remaining cilantro on top.

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    11. If reheating, warm it over medium-low heat or in a covered oven at 325°F (165°C) until heated through, adding a few spoonfuls of water or broth if the sauce thickens too much.