Honduran Beef in Dried Pepper and Sour Orange Sauce with Yuca Cakes and Purple Cabbage Salad

Instructions

1. 1

   Place the dried pepper in a bowl with hot water and let it soak for 10 minutes. Then drain it.

2. 2

   Season the beef flank strips with 4 g (3/4 tsp) salt, black pepper, and ground cumin. Add half of the chopped garlic and 60 ml (1/4 cup) of the sour orange juice. Mix and let rest for 15 minutes.

3. 3

   Meanwhile, cook the yuca in a pot with enough water and a pinch of salt for 20 to 25 minutes, until very tender. Drain, remove the fibrous core, and mash while hot.

4. 4

   Add the fresh cheese, egg, fine cornmeal, and 2 g (1/4 tsp) salt to the mashed yuca. Mix well and shape into 8 compact cakes.

5. 5

   Heat 15 ml (1 tbsp) vegetable oil in a large skillet over medium heat. Brown the yuca cakes for 3 to 4 minutes per side, until firm and golden. Keep warm.

6. 6

   For the sauce, blend the soaked dried pepper with the tomato, half of the onion, the remaining garlic, 60 ml (1/4 cup) sour orange juice, beef broth, and grated panela until smooth.

7. 7

   Heat 15 ml (1 tbsp) vegetable oil in a wide skillet or shallow pot over medium-high heat. Brown the beef for 4 to 5 minutes, stirring to sear it well.

8. 8

   Pour the blended sauce over the beef, lower the heat to medium-low, and cook for 18 to 20 minutes, stirring occasionally, until the sauce thickens slightly and the meat is tender. Adjust with the remaining 2 g (1/4 tsp) salt if needed.

9. 9

   In a bowl, combine the purple cabbage with the remaining onion, fresh cilantro, lime juice, white vinegar, and 15 ml (1 tbsp) vegetable oil. Toss well and let stand for 5 minutes.

10. 10

    Serve the hot beef with plenty of dried pepper and sour orange sauce, alongside the golden yuca cakes and the purple cabbage salad.