Honduran Beef in Tree Tomato and Sweet Pepper Sauce with Corn Ticucos and Radish Slaw

Name: Honduran Beef in Tree Tomato and Sweet Pepper Sauce with Corn Ticucos and Radish Slaw
Prep time: 35 min
Cook time: 70 min
Total time: 105 min
Yield: 4
Cuisine: Hondureña
Ingredients: 1.5 lb beef stew meat, cubed; 1 1/2 tsp salt; 1 tsp ground black pepper; 1 tsp annatto powder; 2 tbsp vegetable oil; 1 cup white onion, chopped; 4 cloves garlic, minced; 1 cup red sweet pepper, chopped; 2 cups ripe tree tomato, peeled and chopped; 1 cup ripe tomato, chopped; 1/2 tsp ground cumin; 1/2 tsp dried oregano; 2 cups beef broth or water; 1/2 cup culantro or cilantro, chopped; 2 cups fresh corn kernels; 1 1/3 cups masa harina; 2 tbsp butter; 3/4 cup warm water; 2 large pieces banana leaves; 2 cups green cabbage, finely shredded; 1 cup radishes, thinly sliced; 3 tbsp lime juice; 1 tbsp white vinegar; 1 tsp sugar

An original Honduran-inspired dish featuring seared beef simmered in a silky tree tomato, sweet pepper, and cilantro sauce. It is served with tender corn ticucos wrapped in banana leaves and a fresh radish-cabbage slaw for a crisp contrast.

35 minPrep

70 minCook

105 minTotal

4Servings

High Protein

Ingredients

Adjust servings

700 g beef stew meat, cubed (preferiblemente posta or falda)
8 g salt (divided)
2 g ground black pepper
3 g annatto powder
30 ml vegetable oil (divided)
150 g white onion, chopped (divided)
12 g garlic, minced
120 g red sweet pepper, chopped (divided)
300 g ripe tree tomato, peeled and chopped (approx. 4 a 5 units)
180 g ripe tomato, chopped
1 g ground cumin
1 g dried oregano
500 ml beef broth or water (hot)
20 g culantro or cilantro, chopped (divided)
300 g fresh corn kernels
160 g masa harina
30 g butter (derretida)
180 ml warm water (approx., for the dough)
2 units banana leaves (pasadas por calor and cut en 8 rectángulos)
160 g green cabbage, finely shredded
80 g radishes, thinly sliced
45 ml lime juice
15 ml white vinegar
4 g sugar

Nutrition facts

per serving

612 kcal

Calories

34 g

Protein

39 g

Carbs

34 g

Fat

6 g

Fiber

33 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
1. Season the beef with 1 teaspoon salt, black pepper, and annatto powder. Mix well so all the meat cubes are evenly coated.
2
2. Heat a heavy pot or deep skillet over medium-high heat. Add 1 tablespoon vegetable oil and brown the beef in batches for 6 to 8 minutes, until well colored on several sides. Remove and set aside.
3
3. In the same pot, add the remaining tablespoon of vegetable oil. Sauté half of the onion, the garlic, and half of the red sweet pepper for 4 minutes, until softened.
4
4. Add the tree tomato, ripe tomato, cumin, and oregano. Cook for 5 minutes, stirring, until the tomatoes begin to break down.
5
5. Carefully blend the sautéed mixture with 1 cup (240 ml) of the beef broth or water until smooth. Return the sauce to the pot.
6
6. Return the browned beef to the pot, add the remaining cup of beef broth or water, and cook covered over low heat for 45 minutes, or until the meat is tender and the sauce has thickened. Add half of the chopped culantro during the last 5 minutes and adjust with the remaining 1/2 teaspoon salt if needed.
7
7. While the beef cooks, prepare the corn ticucos. Lightly crush or process the fresh corn kernels into a coarse mixture. Transfer to a bowl and mix with the masa harina, melted butter, 1/2 teaspoon salt, the remaining chopped onion, the remaining red sweet pepper, and the warm water little by little until you have a moist, shapeable dough.
8
8. Place portions of the corn dough onto the banana leaf rectangles, shape into elongated packets, and close them by folding the leaves. If desired, tie them with strips of the same leaf.
9
9. Steam the ticucos in a pot with a rack or steamer for 30 minutes, until firm. Keep the water at a gentle simmer throughout cooking.
10
10. For the slaw, combine the cabbage, radishes, lime juice, white vinegar, sugar, the remaining chopped culantro, and 1/4 teaspoon salt in a bowl. Lightly massage with your hands or toss well with tongs and let rest for 10 minutes.
11
11. If you want to keep the cooked ticucos warm, place them in an oven at 200 °F (95 °C) for up to 10 minutes before serving.
12
12. Serve the beef piping hot with plenty of tree tomato sauce, alongside 2 corn ticucos per serving and a portion of radish slaw on the side.

Chef tips

To peel tree tomatoes easily, dip them in boiling water for 30 seconds and then transfer them to cold water. For a deeper sauce, let the beef simmer uncovered for the last 8 to 10 minutes.

Substitutions

If tree tomato is unavailable, use a mix of red tomato with a little seedless passion fruit for fruity acidity. The butter in the ticucos can be replaced with vegetable oil to avoid dairy. Culantro can be replaced with cilantro.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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