Honduran Beef in Tamarind and Dried Pepper Sauce with Golden Montucas and Cabbage Salad

Name: Honduran Beef in Tamarind and Dried Pepper Sauce with Golden Montucas and Cabbage Salad
Prep time: 35 min
Cook time: 70 min
Total time: 105 min
Yield: 4
Cuisine: Hondureña
Ingredients: 1.54 lb beef stew meat, cubed; 1 1/2 tsp salt; 1 tsp ground black pepper; 1 tsp ground cumin; 3 tbsp vegetable oil; 1 1/2 cups white onion, sliced; 4 cloves garlic, minced; 2 medium ripe tomatoes; 2/3 oz dried chile pasa; 2.5 oz tamarind pulp; 1 1/2 cups hot water; 2 cups beef broth; 1 1/2 tbsp grated panela; 1/2 cup chopped cilantro leaves; 14 oz fresh corn masa; 1 cup fresh sweet corn kernels; 2 tbsp butter; 2 oz grated dry cheese; 8 pieces corn husks; 4 cups finely shredded cabbage; 1 cup radishes, thinly sliced; 3 tbsp lime juice; 1 tbsp white vinegar

An original Honduran-inspired dish featuring browned beef slowly cooked in a glossy tamarind, roasted tomato, and dried pepper sauce, served with pan-seared sweet corn montucas and a fresh cabbage salad with lime and cilantro.

35 minPrep

70 minCook

105 minTotal

4Servings

High Protein

Ingredients

Adjust servings

700 g beef stew meat, cubed (preferiblemente of posta or aguja)
8 g salt (divided)
2 g ground black pepper
2 g ground cumin (divided)
45 ml vegetable oil (divided)
180 g white onion, sliced (divided)
12 g garlic, minced (divided)
300 g ripe tomatoes (asados)
20 g dried chile pasa (without semillas)
70 g tamarind pulp
360 ml hot water (divided)
480 ml beef broth
20 g grated panela (or sugar morena)
20 g chopped cilantro leaves (divided)
400 g fresh corn masa (for montucas)
150 g fresh sweet corn kernels
30 g butter (derretida)
60 g grated dry cheese
8 unit corn husks (remojadas 20 minutos en agua tibia)
200 g finely shredded cabbage
80 g radishes, thinly sliced
45 ml lime juice
15 ml white vinegar

Nutrition facts

per serving

612 kcal

Calories

35 g

Protein

38 g

Carbs

34 g

Fat

5 g

Fiber

33 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. Season the beef with 4 g (3/4 tsp) salt, black pepper, and 1 g (1/2 tsp) cumin. Let it rest for 10 minutes while you prepare the remaining ingredients.
2
2. Roast the tomatoes directly on a griddle or skillet over medium-high heat for 8 to 10 minutes, turning them until charred in spots and softened. Set aside.
3
3. Place the dried chile pasa and tamarind pulp in a bowl with 240 ml (1 cup) hot water. Let them soak for 10 minutes.
4
4. Blend the roasted tomatoes, soaked chile pasa, tamarind pulp, soaking liquid, panela, 60 ml (1/4 cup) hot water, half of the garlic, 1 g (1/2 tsp) cumin, and 2 g (1/4 tsp) salt until smooth.
5
5. Heat 30 ml (2 tbsp) vegetable oil in a wide pot over medium-high heat. Brown the beef in batches for 6 to 8 minutes until colored on several sides. Remove and set aside.
6
6. In the same pot, add half of the onion and cook for 3 minutes. Stir in the remaining half of the garlic and cook 30 seconds more. Pour in the blended sauce and cook for 5 minutes, stirring occasionally.
7
7. Return the beef to the pot, add the beef broth, and once it comes to a boil reduce to medium-low heat. Cover partially and cook for 50 to 60 minutes, or until the meat is tender and the sauce thickens slightly.
8
8. Meanwhile, make the montucas: combine the fresh corn masa with the sweet corn kernels, melted butter, grated dry cheese, 2 g (1/4 tsp) salt, the remaining half of the onion finely diced, and half of the chopped cilantro.
9
9. Divide the mixture among the soaked corn husks, forming oblong packets. Fold and secure each montuca. Steam for 20 to 25 minutes until firm.
10
10. Let the montucas cool for 5 minutes. Then heat 15 ml (1 tbsp) vegetable oil in a skillet and sear them for 2 to 3 minutes per side to form a light crust and golden color.
11
11. For the salad, combine the cabbage, radishes, lime juice, white vinegar, 2 g (1/4 tsp) salt, and the remaining cilantro. Let it rest for 5 minutes before serving.
12
12. Taste the beef sauce and adjust with the remaining salt if needed. Serve the beef hot with plenty of sauce, alongside the golden montucas and the fresh cabbage salad.

Chef tips

For a deeper sauce, lightly toast the dried chile pasa in a dry skillet for 10 to 15 seconds before soaking, being careful not to burn it. The montucas can be assembled ahead and refrigerated for up to 12 hours before steaming.

Substitutions

You can substitute the beef with stewing pork in the same amount. If chile pasa is unavailable, use mild guajillo chile. Dry cheese can be replaced with firm crumbled fresh cheese, though the flavor will be milder.

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
View on Amazon
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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