Honduran Beef in Baby Corn and Cilantro Sauce with Golden Yuca

Instructions

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   1. In a bowl, combine the beef with the sour orange juice, half of the minced garlic, the cumin, 1/2 teaspoon of the salt, and the black pepper. Marinate for 15 minutes in the refrigerator.

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   2. Place the yuca in a pot with the water and the remaining 1/2 teaspoon of salt. Cook over medium heat until tender, 20 to 25 minutes. Drain, remove the fibrous core if needed, and set aside.

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   3. While the yuca cooks, heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Once hot, sear the marinated beef for 4 to 5 minutes, stirring, so it browns without fully cooking through. Remove and set aside.

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   4. In the same skillet, add the remaining 1 tablespoon of vegetable oil. Sauté the onion, red sweet pepper, and the rest of the garlic for 3 minutes until softened.

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   5. Add the chopped tomato and sliced baby corn. Cook 4 minutes more, stirring, until the tomato breaks down slightly and the baby corn absorbs the sofrito flavors.

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   6. Pour in the beef broth and let it simmer gently for 5 minutes to concentrate the flavor. Then add half of the chopped culantro or cilantro.

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   7. Reduce the heat to medium-low and stir in the Honduran crema. Mix well until a smooth sauce forms. Return the beef to the skillet and cook 6 to 8 minutes more, until the meat is cooked and the sauce is slightly thickened. Adjust salt to taste.

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   8. To brown the yuca, heat a wide skillet over medium heat and melt the butter carefully. Add the cooked yuca and brown it for 6 to 8 minutes, turning, until the edges are golden and crisp.

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   9. If you want to keep the yuca warm, place it on an oven-safe tray at 200 °F / 95 °C for a few minutes while you finish the sauce.

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    10. Serve the beef in baby corn and cilantro sauce with the golden yuca on the side. Finish with the remaining fresh culantro or cilantro on top.