Honduran Beef in Roasted Chayote, Sweet Pepper and Mint Recado with Golden Yuca

Name: Honduran Beef in Roasted Chayote, Sweet Pepper and Mint Recado with Golden Yuca
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 4
Cuisine: Hondureña
Ingredients: 1.5 lb beef stew meat, medium cubes; 14 oz chayote squash; 1.5 lb peeled yuca in chunks; 10.5 oz ripe tomatoes; 1 cup red sweet pepper; 1 cup white onion; 5 cloves garlic cloves; 2 tbsp fresh mint; 3 tbsp fresh cilantro; 1 tsp ground annatto; 1/2 tsp ground cumin; 1/2 tsp dried oregano; 1/4 cup sour orange juice; 2 cups water or beef broth; 3 tbsp vegetable oil; 1 tbsp butter; 1 3/4 tsp salt; 1/2 tsp black pepper

An original Honduran-inspired dish featuring browned beef simmered in a smooth recado of roasted chayote, tomato, sweet pepper, garlic, and mint, served with pan-golden yuca. It brings together fresh, homestyle, deeply Honduran flavors.

25 minPrep

60 minCook

85 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

700 g beef stew meat, medium cubes (preferiblemente posta or diezmillo)
400 g chayote squash (2 chayotes medium, partidos a the mitad)
700 g peeled yuca in chunks (fibra central retirada si es gruesa)
300 g ripe tomatoes (approx. 2 medium)
120 g red sweet pepper (in strips gruesas)
150 g white onion (mitad for roasting and mitad chopped)
15 g garlic cloves (whole, pelados)
10 g fresh mint (chopped finely)
12 g fresh cilantro (chopped)
3 g ground annatto (for color and sabor)
2 g ground cumin
1 g dried oregano
60 ml sour orange juice (si no hay, usar mitad orange and mitad lemon)
500 ml water or beef broth (divided)
45 ml vegetable oil (divided)
14 g butter (for the yuca)
10 g salt (or to taste)
2 g black pepper (freshly ground)

Nutrition facts

per serving

498 kcal

Calories

31 g

Protein

31 g

Carbs

27 g

Fat

4 g

Fiber

27 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. Preheat the oven to 425°F / 220°C. Place the chayote, tomatoes, half of the onion, and the sweet pepper on a tray. Add the garlic cloves and drizzle with 1 tablespoon vegetable oil. Roast for 20 minutes, or until the chayote is tender and the vegetables have browned edges.
2
2. While the vegetables roast, season the beef with half of the salt, black pepper, cumin, and dried oregano.
3
3. Heat a large pot over medium-high heat. Add 1 tablespoon vegetable oil and brown the beef in batches for 6 to 8 minutes, turning it to sear well on all sides. Remove the beef and set aside.
4
4. In the same pot, add the remaining chopped onion and cook for 3 minutes until softened. Stir in the ground annatto and cook for 30 seconds.
5
5. Transfer the roasted chayote, roasted tomatoes, roasted onion, roasted sweet pepper, roasted garlic, and 1 cup of water or beef broth to a blender. Blend until smooth.
6
6. Pour the blended recado into the pot with the onion. Cook for 3 minutes, stirring, until slightly thickened. Add the browned beef, sour orange juice, and the remaining cup of water or beef broth.
7
7. Once it reaches a gentle simmer, lower the heat, partially cover, and cook for 35 to 40 minutes, until the beef is tender. Halfway through cooking, add the cilantro, mint, and adjust with the remaining salt.
8
8. While the beef cooks, place the yuca in a pot with enough water to cover and a pinch of salt. Cook over medium heat for 20 to 25 minutes, until tender but not falling apart. Drain well.
9
9. Heat a large skillet over medium heat. Add the remaining tablespoon of vegetable oil and the butter. Brown the cooked yuca for 8 to 10 minutes, turning so it becomes golden on several sides.
10
10. Serve the beef hot with plenty of chayote recado spooned over the top, alongside the golden yuca. If desired, finish with a little extra fresh cilantro or mint.

Chef tips

For a deeper recado, let the vegetables brown well while roasting. If you prefer a more rustic sauce, blend the chayote and tomatoes only partially.

Substitutions

You can use chicken pieces instead of beef, reducing the simmering time to 25-30 minutes. Mint can be replaced with extra cilantro for a more traditional flavor. If sour orange is unavailable, use equal parts orange juice and lemon juice.

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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