Honduran Beef in Green Mango and Sesame Sauce with Roasted Cassava and Radish Chimol

Instructions

1. 1

   Preheat the oven to 425°F / 220°C. Place the cassava in a pot with 240 ml (1 cup) water and 1 teaspoon salt; cook over medium heat for 15 minutes until just barely tender. Drain well.

2. 2

   Meanwhile, combine the beef with 1/2 teaspoon salt, black pepper, cumin, oregano, annatto, half of the minced garlic, and 15 ml (1 tbsp) lime juice. Let it rest for 10 minutes.

3. 3

   Transfer the par-cooked cassava to a baking tray, add 15 ml (1 tbsp) vegetable oil and a pinch of salt, toss, and roast for 20 to 25 minutes at 425°F / 220°C, turning halfway through, until golden on the edges.

4. 4

   For the sauce, blend the green mango with 1 chopped ripe tomato, 60 ml (1/4 cup) water, 15 ml (1 tbsp) white vinegar, and 15 g (1 1/2 tbsp) toasted sesame seeds until thick but pourable.

5. 5

   Heat 15 ml (1 tbsp) vegetable oil in a large skillet over medium-high heat. Add the sliced white onion and sauté for 3 minutes. Stir in the remaining garlic and cook for 30 seconds.

6. 6

   Add the marinated beef and sear for 4 to 6 minutes, stirring, until it changes color and develops some browning. Pour in the green mango sauce, add 120 ml (1/2 cup) water, and cook over medium heat for 8 to 10 minutes until the sauce thickens and the beef is tender. Adjust salt if needed.

7. 7

   Make the chimol by mixing the remaining chopped tomato, radishes, the remaining chopped white onion, fresh cilantro, 45 ml (3 tbsp) lime juice, 15 ml (1 tbsp) white vinegar, and a pinch of salt. Let it rest for 5 minutes.

8. 8

   Serve the hot beef with its sauce, sprinkle with the remaining toasted sesame seeds, and plate with the roasted cassava and radish chimol on the side.