Honduran Beef in Tamarind, Sweet Pepper and Cacao Sauce with Cilantro Yuca Mash

Instructions

1. 1

   1. Season the beef with 1 teaspoon of the salt, black pepper, and ground cumin. Mix well so all the beef cubes are evenly coated.

2. 2

   2. Heat the vegetable oil in a heavy pot or deep skillet over medium-high heat. Brown the beef in batches for 6 to 8 minutes until nicely colored on several sides. Remove and set aside.

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   3. In the same pot, add the white onion, garlic, and red sweet pepper. Cook over medium heat for 4 to 5 minutes, stirring, until the onion turns translucent.

4. 4

   4. Add the ripe tomato and cook 5 more minutes, lightly crushing it with the spoon so it releases its juices.

5. 5

   5. Stir in the tamarind paste, unsweetened cocoa powder, sweet paprika, and 500 ml (2 cups) water. Mix until the tamarind paste dissolves well.

6. 6

   6. Return the beef to the pot, cover partially, and cook over low heat for 50 minutes, stirring occasionally, until the meat is tender and the sauce has slightly thickened. If you prefer to finish it in the oven, use an oven-safe pot and cook covered at 325°F (160°C) for 50 to 60 minutes.

7. 7

   7. While the beef cooks, place the yuca in a pot with enough water to cover it and add 1/2 teaspoon salt. Boil over medium-high heat for 25 to 30 minutes until the yuca is very tender. Drain and remove the fibrous core if still visible.

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   8. Mash the hot yuca with the butter, warm milk, half of the fresh cilantro, scallions, and lime juice until rustic but smooth. Adjust with the remaining salt to taste.

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   9. When the beef is ready, taste the sauce and adjust the seasoning if needed. Add the remaining fresh cilantro and cook 1 minute more to release its aroma.

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    10. Serve a bed of cilantro yuca mash and top with the beef and plenty of the tamarind, sweet pepper, and cacao sauce.