Honduran Beef in Green Mango and Annatto Sauce with Black Bean Cakes and Cucumber Salad

Name: Honduran Beef in Green Mango and Annatto Sauce with Black Bean Cakes and Cucumber Salad
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 4
Cuisine: Hondureña
Ingredients: 1.3 lb beef steak, cut into strips; 1 1/2 cups green mango; 2 cups cooked black beans; 1 1/4 cups white onion; 2 cups ripe tomato; 1 3/4 cups cucumber; 6 cloves garlic; 1/2 cup fresh cilantro; 2/3 cup corn flour; 1 large egg; 1 tbsp ground annatto; 1 tsp ground cumin; 1 tsp dried oregano; 1 cup red sweet pepper; 3 tbsp lime juice; 1 tbsp white vinegar; 4 tbsp vegetable oil; 1 3/4 tsp salt; 1 tsp black pepper; 3/4 cup water

An original Honduran-inspired main dish featuring seared beef in a tangy green mango, tomato, and annatto sauce. It is served with crispy black bean cakes and a fresh cucumber salad with lime and cilantro.

30 minPrep

35 minCook

65 minTotal

4Servings

Dairy-FreeHigh Protein

Ingredients

Adjust servings

600 g beef steak, cut into strips (preferiblemente of lomo or posta)
250 g green mango (pelado and diced small)
400 g cooked black beans (escurridos)
180 g white onion (the mitad chopped fina and the mitad en pluma)
300 g ripe tomato (chopped)
250 g cucumber (en medias lunas finas)
18 g garlic (chopped or majado)
20 g fresh cilantro (chopped)
80 g corn flour (for ligar the tortitas)
50 g egg (beaten)
8 g ground annatto (divided)
3 g ground cumin (divided)
2 g dried oregano (divided)
120 g red sweet pepper (in strips finas)
45 ml lime juice (divided)
15 ml white vinegar (for the ensalada)
60 ml vegetable oil (divided)
10 g salt (or to taste)
3 g black pepper (or to taste)
180 ml water (for the sauce)

Nutrition facts

per serving

520 kcal

Calories

34 g

Protein

31 g

Carbs

28 g

Fat

8 g

Fiber

23 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

Eggs

Instructions

1
1. Season the beef strips with 1/2 tablespoon ground annatto, 1/2 teaspoon ground cumin, 1/2 teaspoon dried oregano, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 tablespoon lime juice. Let rest for 15 minutes in the refrigerator.
2
2. Meanwhile, make the bean cake mixture: mash the cooked black beans in a bowl until you have a rustic paste. Add half of the finely chopped white onion, 2 chopped garlic cloves, the corn flour, the beaten egg, 1 tablespoon fresh cilantro, 1/2 teaspoon cumin, 1/2 teaspoon oregano, 1/2 teaspoon salt, and 1 tablespoon vegetable oil. Mix well.
3
3. Shape the black bean mixture into 8 small cakes and place them on a tray. For firmer cakes, chill them for 10 minutes.
4
4. Prepare the salad by mixing the cucumber, the sliced white onion, 2 tablespoons fresh cilantro, 2 tablespoons lime juice, the white vinegar, 1/2 teaspoon salt, and a pinch of black pepper. Keep chilled until serving.
5
5. Heat a large skillet over medium-high heat for 2 minutes. Add 1 tablespoon vegetable oil and sear the beef strips for 4 to 5 minutes, stirring to brown them well. Remove the beef and keep warm.
6
6. In the same skillet, add 1 more tablespoon vegetable oil. Sauté the remaining garlic, ripe tomato, red sweet pepper, and green mango for 5 minutes over medium heat until the tomato releases its juices.
7
7. Stir in the remaining ground annatto, 1/2 teaspoon salt, a pinch of black pepper, and the water. Cook for 8 minutes over medium heat, stirring, until the green mango is tender but not falling apart and the sauce thickens slightly.
8
8. Return the beef to the skillet and cook for 4 more minutes over medium heat so it absorbs the green mango and annatto sauce. Adjust salt and pepper if needed.
9
9. While the beef finishes cooking, heat another skillet over medium heat. Add the remaining 2 tablespoons vegetable oil and fry the black bean cakes for 3 to 4 minutes per side until golden and crisp outside. 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.
10
10. Serve the Honduran beef in green mango and annatto sauce with the black bean cakes and cucumber salad. Finish with the remaining fresh cilantro on top.
11
11. If you need to reheat the full dish, do so in the oven at 325°F / 165°C for 10 to 12 minutes, or until thoroughly hot.

Chef tips

For a smoother sauce, lightly mash part of the green mango at the end of cooking. The bean cakes hold together better if the mixture rests for a few minutes before frying.

Substitutions

You can use red beans or pinto-style beans instead of black beans. If green mango is unavailable, try green papaya for mild tanginess. Culantro may be replaced with fresh cilantro leaves.

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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