Honduran Beef in Chipilín, Peanut and Sweet Pepper Sauce with Hominy Rice

Instructions

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   1. Season the beef with 4 g salt, black pepper, ground cumin, and ground annatto. 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 30 ml (2 tbsp) vegetable oil and brown the beef in batches for 6 to 8 minutes, until colored on several sides. Remove the beef and set aside.

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   3. In the same pot, reduce to medium heat and add half of the white onion, half of the garlic, and the red bell pepper. Cook for 4 minutes, stirring, until the onion looks translucent. Add the ripe tomato and cook 5 minutes more until softened.

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   4. Add the roasted peanuts, fresh chipilín, and 240 ml (1 cup) beef broth. Cook for 3 minutes so the chipilín softens. Transfer this mixture to a blender and blend until thick and smooth.

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   5. Return the pot to medium heat, pour in the blended sauce, and add the browned beef along with the remaining 480 ml (2 cups) beef broth. Once it reaches a gentle boil, lower the heat, cover partially, and cook for 35 minutes, stirring occasionally.

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   6. Stir in the sour orange juice and half of the fresh cilantro. Cook 8 to 10 minutes more, or until the beef is tender and the sauce has thickened. Adjust with the remaining 4 g salt if needed.

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   7. While the beef finishes cooking, make the hominy rice. In a medium saucepan, heat 15 ml (1 tbsp) vegetable oil with the butter over medium heat. Add the remaining white onion and garlic, and sauté for 2 to 3 minutes.

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   8. Add the white rice and cooked hominy. Stir for 1 minute to lightly toast the rice. Pour in the water and a pinch of salt. Once it comes to a boil, reduce to very low heat, cover, and cook for 16 to 18 minutes, until the rice is tender and the liquid is absorbed.

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   9. Turn off the heat for the rice, add the remaining fresh cilantro, fluff with a fork, and let it rest covered for 5 minutes.

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    10. Serve the beef in chipilín, peanut, and sweet pepper sauce over a bed of hominy rice. If you want to keep it warm before serving, hold the beef covered at 160 °F / 71 °C or in a low oven at 170 °F / 77 °C for a few minutes.

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    11. If you prefer to reheat the full dish, place the beef in an oven-safe dish, cover, and warm at 325 °F / 160 °C for 10 to 12 minutes; the rice can be reheated covered at the same temperature with 1 tablespoon of water.