Honduran Beef in Roasted Peanut and Dried Chile Sauce with Garlic Rice and Golden Sweet Plantain

Instructions

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   1. Season the beef with 1 teaspoon salt, black pepper, and ground cumin. Mix well and let it rest for 10 minutes while you prepare the remaining ingredients.

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   2. Heat a large pot or deep skillet over medium-high heat. Add 2 tablespoons (30 ml) vegetable oil and brown the beef in batches for 6 to 8 minutes, until nicely colored. Remove and set aside.

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   3. In the same pot, reduce to medium heat and add the onion, 4 garlic cloves, and tomato. Cook for 6 minutes, stirring, until the onion is soft and the tomato breaks down.

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   4. Add the dried chile pasa, roasted peanuts, annatto, and cinnamon. Cook 2 more minutes to bloom the flavors.

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   5. Transfer that mixture to a blender with 1 cup (240 ml) of the beef broth. Blend until completely smooth.

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   6. Return the sauce to the pot, add the browned beef, the remaining beef broth, the bay leaf, and 1/2 teaspoon salt. Once it reaches a gentle boil, partially cover and cook over low heat for 40 minutes, or until the beef is tender and the sauce thickens. If you prefer to finish it in the oven, use an oven-safe pot and cook covered at 325 °F / 165 °C for 45 minutes.

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   7. Meanwhile, make the rice. In a medium saucepan, heat 1 tablespoon (15 ml) vegetable oil over medium heat. Add the rice and 2 minced garlic cloves. Cook for 2 minutes, stirring, until the rice looks glossy.

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   8. Add 2 cups (475 ml) water and 1/2 teaspoon salt to the rice. When it comes to a boil, reduce to very low heat, cover, and cook for 15 minutes. Turn off the heat and let it rest for 10 minutes before fluffing with a fork.

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   9. For the sweet plantain, heat a large skillet over medium heat. Melt the butter and cook the plantain slices for 2 to 3 minutes per side, until golden and caramelized.

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    10. Remove the bay leaf from the beef and adjust salt if needed. Serve the beef with plenty of sauce, alongside the garlic rice and golden sweet plantain, and finish with chopped fresh cilantro.