Honduran Beef in Jocote Corona Sauce with Coconut Rice and Green Plantain Patties

Instructions

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   1. In a bowl, season the beef strips with 1 tablespoon (15 ml) sour orange juice, cumin, annatto, oregano, 1 teaspoon salt, 1/2 teaspoon black pepper, half of the chopped garlic, and 1 tablespoon (15 ml) vegetable oil. Mix well and let rest for 15 minutes in the refrigerator.

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   2. Meanwhile, make the sauce. Place the jocote fruit, tomatoes, half of the onion, and half of the bell pepper on a tray. Drizzle with 1 tablespoon (15 ml) oil and roast in a preheated oven at 400°F / 200°C for 18 to 20 minutes, until softened and lightly charred at the edges.

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   3. Transfer the roasted jocote, tomatoes, onion, and bell pepper to a blender. Add 1 tablespoon (15 ml) sour orange juice, brown sugar, half of the cilantro, and 1/2 cup (120 ml) beef broth. Blend until thick and smooth, then set aside.

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   4. Rinse the white rice until the water runs clearer. In a medium pot, heat 1 teaspoon (5 ml) oil over medium heat and sauté the rice for 1 minute. Add 1 cup (240 ml) coconut milk, the water, 1/2 teaspoon salt, and a pinch of black pepper. Bring to a boil, reduce the heat, cover, and cook for 16 to 18 minutes until the liquid is absorbed. Turn off the heat, let rest for 10 minutes, and fluff with a fork.

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   5. Cut the green plantains into large chunks and boil them in water for 12 to 15 minutes until tender. Drain and mash while hot with the beaten egg, corn flour, 1 tablespoon chopped cilantro, 1/4 teaspoon salt, and a pinch of black pepper until a firm mixture forms.

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   6. Shape the plantain mixture into 8 small patties. Heat a skillet with 1 tablespoon (15 ml) oil over medium heat and cook the patties for 3 to 4 minutes per side, until golden and crisp outside. Keep warm.

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   7. In a wide skillet or sauté pan, heat the remaining 1 tablespoon (15 ml) oil over medium-high heat. Brown the marinated beef for 4 to 5 minutes, stirring to sear it well. Add the remaining onion and remaining bell pepper; cook 3 minutes more.

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   8. Pour the blended sauce over the beef and add the rest of the beef broth. Once it reaches a gentle simmer, lower the heat and cook uncovered for 12 to 15 minutes, stirring occasionally, until the sauce thickens and the beef is tender. Adjust with the remaining salt and black pepper if needed.

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   9. Stir the remaining cilantro into the sauce, mix, and cook 1 minute more. Serve the beef generously covered with jocote corona sauce, alongside the coconut rice and green plantain patties.

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    10. If you want the patties firmer before serving, place them in the oven for 5 minutes at 300°F / 150°C while you finish the sauce and plate the dish.