Honduran Beef in Tamarind and Dried Pepper Adobo with Tender Sweet Corn Montucas

Instructions

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   1. Season the beef with 6 g (1 tsp) salt, black pepper, and 2 g (3/4 tsp) of the ground cumin. Let it rest for 10 minutes.

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   2. Heat a large skillet or griddle over medium-high heat. Roast the tomatoes, half of the onion, and half of the garlic for 8 to 10 minutes, turning them, until softened and charred in spots. Place the dried pepper on the skillet as well for 30 to 45 seconds per side to release its aroma without burning it.

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   3. Put the dried pepper in a bowl with 120 ml (1/2 cup) hot water and let it soak for 10 minutes.

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   4. Blend the roasted tomatoes, roasted onion and garlic, soaked pepper, tamarind pulp, panela, 240 ml (1 cup) hot water, and the remaining cumin until smooth.

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   5. In a heavy pot, heat 30 ml (2 tbsp) vegetable oil over medium-high heat. Brown the beef in batches for 6 to 8 minutes, searing it well on several sides. Remove and set aside.

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   6. In the same pot, add the remaining oil, the rest of the onion, and the rest of the garlic. Cook for 3 to 4 minutes until softened. Pour in the blended adobo and cook for 5 minutes, stirring often.

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   7. Return the beef to the pot, add the bay leaves, the remaining 4 g (3/4 tsp) salt, 250 ml (1 cup) beef broth or water, and half of the cilantro. When it comes to a gentle boil, lower the heat, cover, and cook for 70 minutes, or until the beef is tender. Add a little more broth or water during cooking if needed.

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   8. Meanwhile, make the montucas. Blend the sweet corn kernels with the Honduran-style cream until thick but still slightly textured. Transfer to a bowl and add the masa harina, melted butter, fresh cheese, baking powder, and the rest of the salt. Mix well until fully combined.

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   9. Lay out two overlapping corn husks. Place about 80 to 90 g (1/3 cup) of the corn mixture in the center, fold in the sides, then fold the ends to make a packet. Repeat with the remaining mixture and husks.

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    10. Arrange the montucas in a steamer with boiling water underneath. Cover and steam for 35 to 40 minutes, until firm and cooked through in the center. Keep the water at a gentle simmer.

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    11. When the beef is tender, uncover the pot and cook for 8 to 10 minutes more so the sauce thickens slightly. Remove the bay leaves and stir in the remaining cilantro.

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    12. Serve the beef hot with plenty of tamarind and dried pepper sauce, alongside the tender sweet corn montucas. If you want to reheat the montucas, steam them again or warm them in the oven at 300 °F / 150 °C for 10 minutes while wrapped so they do not dry out.