Honduran Beef in Tamarind, Sweet Pepper and Peanut Sauce with Golden Yuca and Avocado Chimol

Instructions

1. 1

   1. Place the tamarind pulp in a bowl with the hot water and let it sit for 10 minutes. Then mash the pulp with a spoon and strain to obtain a smooth sauce.

2. 2

   2. Season the beef strips with 4 g (3/4 tsp) salt, black pepper, cumin, and half of the chopped garlic.

3. 3

   3. Place the yuca in a pot with enough water and 2 g (1/2 tsp) salt. Cook over medium heat for 18 to 20 minutes, until tender but still firm. Drain well and remove any tough core fibers.

4. 4

   4. While the yuca cooks, heat 15 ml (1 tbsp) oil in a large skillet over medium-high heat. Brown the beef in batches for 2 to 3 minutes per batch so it develops color without releasing too much liquid. Remove and set aside.

5. 5

   5. In the same skillet, add another 15 ml (1 tbsp) oil. Sauté half of the onion and half of the sweet pepper for 4 minutes. Add the remaining half of the garlic and cook for 30 seconds more.

6. 6

   6. Stir in the strained tamarind, roasted peanuts, half of the tomato, 2 g (1/2 tsp) salt, and half of the cilantro. Cook over medium heat for 6 to 8 minutes, stirring, until the sauce thickens slightly.

7. 7

   7. Return the beef to the skillet and toss with the sauce. Cook 3 to 5 minutes more over medium heat, until the meat is cooked to your liking and well coated.

8. 8

   8. To brown the yuca, heat the remaining 15 ml (1 tbsp) oil and the butter in another skillet over medium heat. Cook the boiled yuca for 6 to 8 minutes, turning it, until golden on the outside.

9. 9

   9. Make the avocado chimol by mixing the avocado, remaining onion, remaining sweet pepper, remaining tomato, remaining cilantro, lime juice, and a pinch of salt in a bowl. Toss gently so the avocado keeps its shape.

10. 10

    10. Serve the beef with plenty of tamarind-peanut sauce, alongside the golden yuca and fresh avocado chimol.