Honduran Beef in Custard Apple and Pasilla Chile Sauce with Golden Yuca Cakes

Name: Honduran Beef in Custard Apple and Pasilla Chile Sauce with Golden Yuca Cakes
Prep time: 30 min
Cook time: 70 min
Total time: 100 min
Yield: 4
Cuisine: Hondureña
Ingredients: 1.5 lb beef stew meat, cubed; 1 1/2 tsp salt; 1 tsp black pepper; 2 tbsp vegetable oil; 1 cup white onion; 4 cloves garlic; 2 medium / 1 1/2 cups ripe tomato; 2 large dried pasilla chile; 1 tsp ground annatto; 1/2 tsp ground cumin; 2 cups beef broth; 3/4 cup custard apple pulp; 2 tbsp lime juice; 1/2 cup culantro or fresh cilantro; 1.5 lb peeled yuca; 4 oz / 1 cup Honduran quesillo cheese; 1 large egg; 1/3 cup pre-cooked corn flour; 1 tbsp butter; 2 cups lettuce leaves

An original Honduran-inspired dish featuring browned beef simmered in a velvety custard apple, tomato, and pasilla chile sauce, served with crispy yuca cakes with quesillo and a fresh touch of cilantro and lime.

30 minPrep

70 minCook

100 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

700 g beef stew meat, cubed (without exceso of grasa)
8 g salt (divided)
3 g black pepper (freshly ground)
30 ml vegetable oil (divided)
160 g white onion (chopped diced small)
12 g garlic (chopped)
300 g ripe tomato (chopped)
20 g dried pasilla chile (without semillas)
4 g ground annatto
2 g ground cumin
500 ml beef broth (low sodium if possible)
180 g custard apple pulp (without semillas)
30 ml lime juice (divided)
20 g culantro or fresh cilantro (chopped, divided)
700 g peeled yuca (en trozos)
120 g Honduran quesillo cheese (desmenuzado)
50 g egg
40 g pre-cooked corn flour
15 g butter
60 g lettuce leaves (for servir)

Nutrition facts

per serving

610 kcal

Calories

35 g

Protein

35 g

Carbs

36 g

Fat

5 g

Fiber

30 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

DairyEggs

Instructions

1
Season the beef with 4 g (3/4 tsp) salt, black pepper, and cumin. Let it rest for 10 minutes while you prepare the remaining ingredients.
2
Heat a heavy pot or deep skillet over medium-high heat. Add 15 ml (1 tbsp) vegetable oil and brown the beef in batches for 6 to 8 minutes until well colored. Remove and set aside.
3
In the same pot, add the onion, garlic, and tomato with the remaining oil. Cook for 6 minutes over medium heat, stirring, until the onion softens and the tomato releases its juices. Stir in the annatto.
4
Meanwhile, lightly toast the dried pasilla chile on a griddle or dry skillet for 20 to 30 seconds per side, making sure it does not burn. Place it in 240 ml (1 cup) of hot beef broth and let it soak for 10 minutes.
5
Blend the soaked pasilla chile with its soaking liquid, the custard apple pulp, and 120 ml (1/2 cup) of the remaining broth until smooth.
6
Return the beef to the pot. Pour in the blended sauce and the rest of the beef broth. When it reaches a gentle simmer, lower the heat, cover, and cook for 45 minutes, or until the beef is tender. Adjust with 2 g (1/2 tsp) salt and 15 ml (1 tbsp) lime juice.
7
While the beef cooks, place the yuca in a pot with enough water and a pinch of salt. Boil over medium heat for 25 to 30 minutes until very soft. Drain, remove the woody core if present, and mash the yuca while still hot with the butter.
8
Add the quesillo, egg, corn flour, 2 g (1/4 tsp) salt, and half of the chopped culantro or cilantro to the mashed yuca. Mix well until a workable dough forms. Divide into 8 cakes.
9
Heat a skillet over medium heat with a little oil from the pot or a few extra drops if needed. Brown the yuca cakes for 3 to 4 minutes per side until crisp and golden.
10
Taste the custard apple sauce and adjust seasoning. If you want a thicker texture, cook uncovered for 5 additional minutes over medium-low heat.
11
Serve the beef with plenty of sauce over or beside the lettuce leaves. Add the golden yuca cakes on the side. Finish with the remaining culantro or cilantro and the rest of the lime juice.
12
If you prefer to keep the cakes warm, place them on a tray and hold them in the oven at 200 °F / 95 °C until serving time.

Chef tips

For a silkier sauce, strain it after blending. The custard apple should be ripe so it adds natural sweetness and body without needing sugar.

Substitutions

You can substitute custard apple with a smaller amount of soursop for a tarter profile, or use semi-firm fresh cheese instead of quesillo. If pasilla chile is unavailable, use ancho chile, keeping in mind the flavor will be sweeter.

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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