Honduran Beef in Tree Tomato and Cumin Sauce with Golden Cassava Cakes

Name: Honduran Beef in Tree Tomato and Cumin Sauce with Golden Cassava Cakes
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: 4
Cuisine: Hondureña
Ingredients: 1.5 lb beef stew meat, medium cubes; 1 1/2 tsp salt; 1 tsp ground black pepper; 1 1/2 tsp ground cumin; 1 tsp annatto powder; 4 cloves garlic, minced; 1 1/4 cups white onion, chopped; 1 cup red sweet pepper, chopped; 2 cups tree tomato, peeled and chopped; 1 1/4 cups ripe tomato, chopped; 1/2 cup fresh cilantro, chopped; 1/4 cup sour orange juice; 2 cups beef broth; 3 tbsp vegetable oil; 1.5 lb cassava, peeled and cut into chunks; 1 cup quesillo, shredded; 1/3 cup precooked corn flour; 1 large egg

An original main dish inspired by Honduran flavors: tender beef simmered in a silky tree tomato, sweet pepper, cumin, and cilantro sauce, served with rustic golden cassava and quesillo cakes. It balances gentle tanginess, toasted aromas, and comforting textures.

30 minPrep

75 minCook

105 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

700 g beef stew meat, medium cubes (preferiblemente posta or diezmillo)
8 g salt (divided)
2 g ground black pepper (divided)
4 g ground cumin (divided)
2 g annatto powder
12 g garlic, minced (divided)
180 g white onion, chopped (divided)
120 g red sweet pepper, chopped (divided)
300 g tree tomato, peeled and chopped (approx. 4 a 5 units)
200 g ripe tomato, chopped
20 g fresh cilantro, chopped (divided)
60 ml sour orange juice
500 ml beef broth
45 ml vegetable oil (divided)
700 g cassava, peeled and cut into chunks
120 g quesillo, shredded
40 g precooked corn flour
50 g egg (lightly beaten)

Nutrition facts

per serving

596 kcal

Calories

37 g

Protein

33 g

Carbs

34 g

Fat

4 g

Fiber

29 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

DairyEggs

Instructions

1
1. Season the beef with 4 g salt (3/4 tsp), 1 g black pepper (1/2 tsp), 2 g cumin (3/4 tsp), annatto, half of the garlic, and the sour orange juice. Mix well and let it rest for 15 minutes in the refrigerator.
2
2. While the beef rests, place the cassava in a pot with enough water and 2 g salt (1/4 tsp). Cook over medium heat for 25 to 30 minutes, until very tender. Drain, remove the fibrous core if present, and mash while hot into a rustic puree.
3
3. Add the quesillo, precooked corn flour, egg, 1 g black pepper (1/2 tsp), 2 g salt (1/4 tsp), and 10 g chopped cilantro (1/4 cup) to the cassava mash. Mix until a soft dough forms. Divide into 8 portions and shape into thick cakes. Set aside.
4
4. Heat 30 ml vegetable oil (2 tbsp) in a wide pot over medium-high heat. Brown the beef in batches for 6 to 8 minutes, without overcrowding, until nicely colored. Remove and set aside.
5
5. In the same pot, add the remaining onion and remaining sweet pepper. Sauté for 4 minutes. Stir in the rest of the garlic and cook for 30 seconds more. Add the tree tomato, ripe tomato, and remaining cumin; cook for 6 minutes, stirring, until the tomatoes soften.
6
6. Pour in the beef broth and return the beef to the pot along with any juices. Once boiling, reduce the heat, partially cover, and cook for 45 to 50 minutes, until the beef is tender and the sauce is slightly thickened.
7
7. For a smoother sauce, mash some of the tomato directly in the pot with a wooden spoon. Add the remaining cilantro and adjust with the remaining salt if needed. Cook 2 minutes more to blend the flavors.
8
8. While the beef finishes cooking, heat the remaining 15 ml oil (1 tbsp) in a nonstick skillet over medium heat. Brown the cassava cakes for 3 to 4 minutes per side until firm and golden. If you prefer to finish them in the oven, bake them on a greased tray at 400°F / 200°C for 12 to 15 minutes, turning halfway through.
9
9. Serve the beef hot with plenty of tree tomato sauce and two golden cassava cakes per serving.

Chef tips

To peel tree tomatoes easily, score a shallow X on the skin, blanch for 30 seconds in boiling water, then transfer to cold water. The sauce develops better depth if you brown the beef well before simmering.

Substitutions

If tree tomato is unavailable, you can use extra red tomato with a little seedless passion fruit for acidity, though the flavor profile will change. Quesillo can be replaced with low-moisture mozzarella. The precooked corn flour may be replaced with 30 g cornstarch, using only enough to help bind the mixture.

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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