Honduran beef in coffee and achiote adobo with golden yuca and avocado chimol

Name: Honduran beef in coffee and achiote adobo with golden yuca and avocado chimol
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4
Cuisine: Hondureña
Ingredients: 1.5 lb beef steak; 3/4 cup strong black coffee; 1/3 cup sour orange juice; 1 tbsp ground annatto; 6 cloves garlic; 1 tsp ground cumin; 1 tsp dried oregano; 1 3/4 tsp salt; 1 tsp black pepper; 1 1/4 cups white onion; 2 cups ripe tomato; 3/4 cup red sweet pepper; 1/2 cup fresh cilantro; 1 cup avocado; 2 lb peeled yuca; 3 tbsp vegetable oil; 2 tbsp butter; 4 cups water; 2 tbsp lime juice; 1 tbsp white vinegar

An original Honduran-inspired main dish: beef steak marinated in strong coffee, achiote, garlic, and sour orange, seared until browned and finished with its own spiced pan juices. It is served with boiled and pan-golden yuca plus a fresh chimol of tomato, onion, cilantro, and avocado.

25 minPrep

40 minCook

65 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

700 g beef steak (en filetes or bistec of falda/lomo delgado)
180 ml strong black coffee (cold or tibio, without sugar)
80 ml sour orange juice (freshly squeezed; si no hay, ver sustituciones)
8 g ground annatto (for color and sabor)
18 g garlic (chopped or majado)
2 g ground cumin
1 g dried oregano
10 g salt (divided to taste)
2 g black pepper (freshly ground)
180 g white onion (the mitad en plumas for the res and the mitad chopped for the chimol)
300 g ripe tomato (chopped diced small)
90 g red sweet pepper (chopped fino)
20 g fresh cilantro (chopped)
200 g avocado (diced)
900 g peeled yuca (cut en bastones gruesos)
45 ml vegetable oil (divided)
28 g butter (for dorar the yuca)
1000 ml water (approx., for cocer the yuca)
30 ml lime juice (for the chimol)
15 ml white vinegar (for avivar the chimol)

Nutrition facts

per serving

560 kcal

Calories

35 g

Protein

39 g

Carbs

27 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. In a bowl, combine the strong black coffee, sour orange juice, ground annatto, garlic, ground cumin, dried oregano, 1 teaspoon of the salt, and the black pepper until you have an even liquid marinade.
2
2. Place the beef steak in the marinade and add half of the white onion sliced into strips. Mix well, cover, and marinate in the refrigerator for 20 minutes.
3
3. Meanwhile, place the peeled yuca in a pot with the water and 1/2 teaspoon of salt. Bring to a boil over medium-high heat and cook for 20 to 25 minutes, until the yuca is tender but not falling apart. Drain and remove the woody center core if needed.
4
4. For the chimol, mix the ripe tomato, the remaining half of the chopped white onion, the red sweet pepper, half of the fresh cilantro, the lime juice, the white vinegar, and 1/4 teaspoon salt in a bowl. Gently fold in the avocado at the end so it keeps its shape. Set aside.
5
5. Heat 2 tablespoons of the vegetable oil in a large skillet over medium-high heat. When hot, add the beef steak pieces drained from the marinade along with the marinated onion strips. Cook for 3 to 4 minutes per side, until the beef is browned and cooked to your liking. If using internal temperature, cook the beef to at least 145°F and 63°C for medium.
6
6. Pour the remaining marinade into the skillet and cook for 2 to 3 minutes more, stirring to loosen the browned bits from the pan, until the sauce reduces slightly and the onion softens. Add the rest of the fresh cilantro and adjust salt if needed.
7
7. In another large skillet, heat the remaining 1 tablespoon vegetable oil with the butter over medium heat. Add the cooked yuca and brown it for 6 to 8 minutes, turning it, until it has crisp edges and an even golden color.
8
8. Serve a portion of golden yuca on each plate, place the beef steak with its coffee and annatto sauce on top or alongside, and finish with a generous spoonful of fresh avocado chimol.

Chef tips

Do not overcook the yuca during the first boil; it should stay firm enough to brown without falling apart. The coffee adds depth rather than a dominant bitter taste, so use a strong but balanced brew.

Substitutions

If you cannot find sour orange, use 2 tablespoons orange juice plus 2 tablespoons lime juice. The butter can be replaced with more vegetable oil for a dairy-free version. The red sweet pepper can be replaced with red bell pepper.

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
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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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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