Honduran Beef in Green Mango Sesame Sauce with Sweet Plantain Cakes and Cucumber Chimol

Instructions

1. 1

   1. Place the beef strips in a bowl and mix with 60 ml (1/4 cup) sour orange juice, 5 g (1 clove) chopped garlic, 1 g (1/2 tsp) cumin, 1 g (1/2 tsp) annatto, 4 g (3/4 tsp) salt, and 1 g (1/4 tsp) black pepper. Marinate for 15 minutes in the refrigerator.

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   2. Meanwhile, heat a skillet or griddle over medium-high heat. Roast the tomatoes for 6 to 8 minutes, turning them, until charred outside and softened. Set aside.

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   3. In the same skillet, toast 20 g (2 tbsp) sesame seeds for 1 to 2 minutes over medium heat, stirring constantly so they do not burn. Set aside.

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   4. For the sauce, blend the green mango, roasted tomatoes, 10 g chopped red onion, 10 g (2 cloves) garlic, 60 ml (1/4 cup) sour orange juice, the toasted sesame seeds, 120 ml (1/2 cup) water, and a pinch of salt until smooth and thick yet pourable.

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   5. Boil the ripe plantain pieces in enough water for 12 to 15 minutes, until very soft. Drain and mash them in a bowl with the butter, egg, corn flour, and a pinch of salt until a soft dough forms.

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   6. Shape the plantain mixture into 8 small cakes. Heat 15 ml (1 tbsp) vegetable oil in a skillet over medium heat and brown them for 2 to 3 minutes per side until firm and caramelized. Keep warm.

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   7. Make the chimol by mixing the cucumber, the remaining sliced red onion, red bell pepper, half of the cilantro, and a pinch of salt and pepper. Let it rest for 5 minutes so the flavors come together.

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   8. Heat 30 ml (2 tbsp) vegetable oil in a large skillet over high heat. Sear the marinated beef for 4 to 6 minutes, stirring, until browned and cooked through but still juicy.

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   9. Reduce to medium heat, pour the green mango sauce over the beef, and cook 5 to 7 minutes more, stirring occasionally, until the sauce thickens and coats the meat well. Adjust with more salt and pepper if needed.

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    10. If you want to keep the cakes warm, place them in a preheated oven at 93 °C / 200 °F for 5 minutes while you finish the beef.

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    11. Serve the beef with plenty of sauce, alongside the sweet plantain cakes, and finish with the cucumber chimol, the remaining cilantro, and the last 10 g (1 tbsp) of sesame seeds on top.