Honduran Beef in Roasted Tamarillo and Cilantro Sauce with Golden Montucas

Instructions

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   1. Preheat the oven to 220 °C / 425 °F. Place the tamarillos, tomatoes, red bell pepper, half of the onion, and 2 garlic cloves on a tray. Drizzle with 15 ml (1 tbsp) vegetable oil and roast for 20 minutes, or until the edges are nicely charred.

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   2. While the vegetables roast, season the beef with 4 g (3/4 tsp) salt, black pepper, and annatto powder. Mix well so all the cubes are coated.

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   3. Heat 15 ml (1 tbsp) vegetable oil in a heavy pot over medium-high heat. Brown the beef in batches for 6 to 8 minutes total, until well colored. Remove and reserve.

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   4. Once the tamarillos are cool enough to handle, peel off some of the skin if it has loosened. Blend the roasted tamarillos, tomatoes, bell pepper, roasted onion, 2 roasted garlic cloves, cumin, half of the cilantro, sour orange juice, and 250 ml (1 cup) beef broth or water until smooth.

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   5. In the same pot, add the remaining oil and sauté the remaining chopped onion with the last 2 garlic cloves for 3 minutes over medium heat, until fragrant.

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   6. Carefully pour the blended sauce into the pot. Cook for 5 minutes over medium heat, stirring occasionally, until it deepens in color. Add the browned beef and the remaining broth or water.

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   7. Once it reaches a gentle simmer, lower the heat, cover, and cook for 35 to 40 minutes, until the beef is tender and the sauce is slightly thickened. Adjust with the remaining salt and add the rest of the chopped cilantro during the last 2 minutes of cooking.

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   8. For the montucas, blend half of the sweet corn with the cream and 30 ml (2 tbsp) water until thick. Transfer to a bowl and add the remaining corn, masa harina, fresh cheese, melted butter, and a pinch of salt. Mix until you have a moist, shapeable dough.

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   9. Divide the dough into 4 portions and shape into oval packets. Wrap them in corn husks or parchment paper, sealing well. Steam for 20 minutes over medium heat, with the water just barely bubbling.

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    10. Let the montucas rest for 5 minutes. Then carefully unwrap them. Heat a skillet over medium heat with the extra oil and brown them for 2 to 3 minutes per side, until a light crust forms.

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    11. Serve one golden montuca per plate and spoon the beef with plenty of tamarillo-cilantro sauce over or alongside. Garnish with extra fresh cilantro if desired.