Beef Strips in Morita Chile and Orange Adobo with Rustic Yuca Mash and Warm Corn Red Onion Salad

Name: Beef Strips in Morita Chile and Orange Adobo with Rustic Yuca Mash and Warm Corn Red Onion Salad
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4
Cuisine: Comida Latinoamericana
Ingredients: 21 oz beef steak, cut into strips; 0.7 oz dried morita chile; 1/2 cup orange juice; 2 tsp orange zest; 4 cloves garlic; 1/2 cup white onion; 1 tsp ground cumin; 1/2 tsp dried oregano; 1 tbsp apple cider vinegar; 1 tbsp grated panela; 1 3/4 tsp salt; 1/2 tsp black pepper; 2 tbsp vegetable oil; 1.5 lb peeled yuca; 2 tbsp butter; 1/3 cup milk; 1 1/2 cups corn kernels; 3/4 cup red onion; 1/3 cup fresh cilantro; 2 tbsp lime juice

An original Latin American-inspired recipe featuring beef strips marinated in a morita chile, orange, and cumin adobo, served over rustic buttered yuca mash with a warm corn, red onion, cilantro, and lime salad. It delivers smoky, citrusy, and lightly sweet flavors with creamy and fresh textures.

30 minPrep

45 minCook

75 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

600 g beef steak, cut into strips (puede ser sirloin or falda tierna)
20 g dried morita chile (without semillas if desired menos picante)
120 ml orange juice (freshly squeezed)
4 g orange zest (solo the parte coloreada)
12 g garlic (pelado)
80 g white onion (en trozos for the adobo)
3 g ground cumin
1 g dried oregano
15 ml apple cider vinegar
12 g grated panela (or piloncillo grated)
10 g salt (divided to taste)
2 g black pepper
30 ml vegetable oil (divided)
700 g peeled yuca (cut en trozos medium)
30 g butter
80 ml milk (whole or semidescremada)
220 g corn kernels (fresh or descongelado)
90 g red onion (en pluma fina)
15 g fresh cilantro (chopped)
30 ml lime juice

Nutrition facts

per serving

498 kcal

Calories

31 g

Protein

35 g

Carbs

24 g

Fat

4 g

Fiber

31 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. Place the morita chiles in a bowl and cover them with very hot water. Let them soak for 10 minutes until softened.
2
2. Meanwhile, make the marinade: in a blender combine the soaked and drained chiles, orange juice, orange zest, garlic, white onion, cumin, oregano, apple cider vinegar, panela, 1 teaspoon salt, and black pepper. Blend until thick and smooth.
3
3. Toss the beef strips with the adobo in a container. Cover and marinate for 20 minutes in a cool place or in the refrigerator.
4
4. Place the yuca in a pot with enough water to cover and 1/2 teaspoon salt. Bring to a boil and cook over medium heat for 25 to 30 minutes, until very tender. Remove and discard the tough inner fiber from each piece if needed.
5
5. Mash the hot yuca with the butter and milk until you get a rustic mash, creamy but still slightly textured. Adjust with a little more salt to taste. Keep warm over very low heat.
6
6. Heat a large skillet or griddle over medium-high heat for 2 minutes. Add 1 tablespoon vegetable oil and cook the corn for 4 to 5 minutes, stirring occasionally, until lightly charred in spots. Add the red onion and cook 2 minutes more. Turn off the heat and mix with the fresh cilantro, lime juice, and a pinch of salt. Keep warm.
7
7. In another large skillet, heat the remaining tablespoon of vegetable oil over high heat for 1 minute. Add the beef strips with all of the marinade and cook for 6 to 8 minutes, stirring often, until the beef is cooked and the adobo reduces into a glossy coating sauce.
8
8. If you prefer to finish the beef in the oven, transfer it to an oven-safe dish and bake at 400°F (200°C) for 8 to 10 minutes after searing it in a skillet for 2 minutes.
9
9. Serve a base of rustic yuca mash on each plate, top with the adobo beef strips, and finish with the warm corn and red onion salad.
10
10. Taste and adjust with a few extra drops of lime juice or a final pinch of salt just before serving.

Chef tips

For deeper flavor, marinate the beef for up to 2 hours in the refrigerator. If you want a looser sauce, add 2 to 3 tablespoons of water at the end of cooking the beef.

Substitutions

You can swap the beef for chicken strips or portobello mushrooms for a vegetarian version, although cooking times and dietary tags would change. Yuca can be replaced with malanga or potatoes, and panela with brown sugar.

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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