Honduran Beef in Tamarind and Guaque Chile Sauce with Golden Corn Dumplings

Instructions

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   1. Season the beef with 1 teaspoon of the salt and the black pepper. Let it rest for 10 minutes while you prepare the remaining ingredients.

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   2. Roast the tomatoes and the guaque chile on a griddle or skillet over medium heat. Cook the tomatoes for 8 to 10 minutes, turning them until the skin is charred in spots and they are soft. Toast the guaque chile for 30 to 45 seconds per side, being careful not to burn it. Then soak it in 120 ml (1/2 cup) hot stock for 10 minutes.

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   3. In a wide pot, heat 1 tablespoon of the vegetable oil over medium-high heat. Brown the beef in batches for 6 to 8 minutes until well colored. Remove and set aside.

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   4. In the same pot add the remaining tablespoon of vegetable oil, the chopped onion, and the garlic. Sauté for 3 to 4 minutes until the onion looks translucent.

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   5. Blend the roasted tomatoes, soaked guaque chile with its soaking liquid, tamarind paste, cilantro, cumin, oregano, and 250 ml (1 cup) of stock until you have a smooth sauce.

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   6. Pour the sauce into the pot over the onion and garlic. Cook for 5 minutes, stirring often, until it darkens slightly and becomes aromatic.

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   7. Return the beef to the pot, add the sliced onion, the remaining stock, and the remaining 1/2 teaspoon salt. Once it comes to a boil, lower to medium-low heat, partially cover, and cook for 55 to 60 minutes until the beef is tender and the sauce has slightly thickened.

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   8. Meanwhile, make the golden corn dumplings. In a bowl, mix the fresh corn masa, sweet corn kernels, melted butter, grated dry cheese, sugar, baking powder, and 60 ml (1/4 cup) water if needed for a soft but shapeable dough.

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   9. Divide the dough into 8 portions and shape small elongated dumplings using the banana leaves or damp hands.

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    10. Steam the dumplings for 18 to 20 minutes until firm. If using a steamer, make sure the water is at a gentle boil. You can also use a covered pot with a rack inside.

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    11. Then heat a skillet or griddle over medium heat and brown the dumplings for 2 to 3 minutes per side until lightly crusted. If you prefer the oven, place them on a tray and bake at 400°F (200°C) for 8 to 10 minutes to brown them.

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    12. Taste the beef sauce and adjust salt if needed. Serve the beef hot with plenty of tamarind and guaque chile sauce, alongside the golden corn dumplings.