Baho Beef Plantains And Yuca Steamed In Banana Leaves Recipes

CUBAN-STYLE YUCA

Steps:

• Place the yuca into a pan and fill with enough water to cover. Stir in salt. Bring to a boil over medium-high heat, cover, and cook until tender, about 15 minutes. Drain, and place yucca on a serving plate.
• Meanwhile, place the olive oil, onion, garlic, and lemon juice into a pan. Cook over medium heat about 5 minutes. Pour the hot olive oil mixture over the yuca, and serve immediately.

BOMBAY FISH STEAMED IN BANANA LEAVES

Steps:

• Make sauce:
• Mince garlic and, wearing protective gloves, mince serranos. In a blender purée all sauce ingredients until smooth.
• If using banana leaves, cut away ribs and in a large bowl of hot water soften leaves 1 minute to help keep them from splitting. Cut six 8-inch squares from leaves. On a work surface arrange 1 leaf square and pat dry. Spread 1 teaspoon herb sauce down middle of square to equal length of a piece of fish and arrange piece, skin side down, on sauce. Spread 1 tablespoon sauce over piece. Fold top and bottom edges of leaf over piece and fold sides of leaf over piece, enclosing it. Arrange packet, seam sides down, in a bamboo steamer or on a large steamer rack. Make 5 more packets in same manner and arrange in steamer or on rack.
• Steam packets over boiling water, covered, until fish is just cooked through, about 8 minutes. Serve fish immediately.

RECIPE TO MAKE VAHO OR NICARAGUAN BAHO RECIPE

Steps:

• En una porra y olla de presión; al fondo hacemos una camita con ramitas de guayabo, que es lo que tradicionalmente se utiliza, sin embargo pueden usar tejas o ladrillos de barro, para aislar.
• Ahora tomamos unas cuantas hojitas de chagüite, para evitar que se nos filte agua, en la base anteriormente echa. Con esto protegemos las demás hojas de plátano que nos servirán para el armado del vaho.
• Ahora colocamos hojas enteras de chagüite, tanto protegiendo la base, como la boquilla de la porra, todo esto en todo el alrededor.
• Procedemos a meter toda nuestra yuca dentro de la porra. (Como son 18 trozos se estima que cada plato por persona tenga 3 yucas).
• Echamos nuestros plátanos verdes y un poco de sal al gusto y a su vez le echamos los 3 maduritos.
• Ahora colocamos la carne, ya marinada. Una vez la hagamos y reguemos en orden en la olla, le echan el juguito de la carne.
• Ahora ponemos alrededor y encima de la carne, las cebollas, los tomates y las chiltomas en rodajas.
• Al final ponemos en medio de todo, nuestra cabeza entera de ajo para que nos suelte un aroma exquisito.
• Por último le ponemos sal al gusto.
• Luego con las hojas que está por fuera, en los lados de la olla, empezamos a cubrir el vaho. Para que no le penetre agua.
• Ahora procedemos a agregarle 3 litros de agua a un lado de la porra, o sea al rededor de las hojas de chagüite o plátano.
• Ahora a fuego fuerte, lo vamos a cocinar por 2 horas y 30 minutos.
• Luego bajan la llama a fuego medio y le dan 1 hora y 30 minutos más para que agarre bien el color característico y mágico de este baho nicaragüense

BAHO (BEEF, PLANTAINS AND YUCA STEAMED IN BANANA LEAVES)

Steps:

• In a large non-reactive bowl, mix the beef with the tomatoes, peppers, onions, garlic, orange juice, lime juice and salt. Cover, refrigerate and marinate overnight.
• Add about 4 inches of water to a tamalera or large (5-gallon) pot. (You may have to use two pots if you don't have one big enough to hold the baho in one batch.) Place a rack in the bottom of the pot, or toss in enough wadded up aluminum foil to hold the ingredients out of the water. Place a plate on top of the rack or aluminum foil.
• Line the plate and the sides of the pot with banana leaves, letting the leaves hang over the edge of the pot. Make sure the pot is fully lined with leaves, with no openings.
• Lay the green and ripe plantains on the bed of banana leaves. Remove the meat from its marinade and layer it over the plantains.
• Top the beef with a layer of yuca.
• Finally, pour the meat marinade and vegetables over the yuca.
• Take the banana leaves hanging over the edge of the pot and fold them over to completely cover the ingredients in the pot.
• Cover the pot with a tight-fitting lid.
• Bring the water to a boil over medium-high flame. Reduce heat to medium and simmer for about 4 hours.
• Add water as necessary to keep it from all evaporating.
• Baho is traditionally served on a banana leaf. Each diner gets a piece of ripe plantain, a piece of green plantain, a piece of cassava and a portion of meat. This is all topped with a healthy portion of repollo cabbage slaw.
• *Variations.
• Banana leaves can be found frozen in most Latin or Asian markets. If you can't find them, use aluminum foil instead. You'll be missing out on the flavor the banana leaves give to the dish though.

BEEF WITH GUAJILLO SAUCE BAKED IN BANANA LEAVES - MIXIOTE DE CAR

Steps:

• Fill a 2-quart saucepan halfway with water and bring to a boil.
• Meanwhile, slit chiles lengthwise, then stem, seed, and devein.
• Add chiles to boiling water and remove from heat. Let stand, uncovered, until chiles are softened and have turned a brighter red, about 10 minutes.
• Meanwhile, toast annatto and cumin seeds in a dry small heavy skillet over medium heat, stirring, until fragrant and a shade darker. Transfer to a bowl to cool, then grind seeds to a powder in a grinder or mini food processor.
• Transfer chiles to a blender, then add 1 1/2 cups soaking liquid, ground seeds, garlic, vinegar, and 1 tablespoon salt. Blend until smooth, at least 2 minutes. Pour sauce into a large (3 to 4 -quart)shallow container and cool to room temperature, about 10 minutes.
• Sprinkle meat with 2 teaspoons salt, then add to sauce and turn meat to coat using tongs or your hands (wear protective gloves to prevent staining). Marinate meat, covered and chilled, at least 8 hours.
• Preheat oven to 350°F with rack in middle.
• Holding both ends of a banana leaf, drag leaf slowly over a burner on medium-high heat until it changes color slightly and becomes shinier. Repeat on other side of leaf, then toast remaining banana leaves.
• Cut off tough edges from banana leaves with kitchen shears, then cut 8 (11-inch square) pieces from leaves, discarding remainder. Put each leaf on a 12-inch-square piece of foil, then arrange 2 pieces of meat and some sauce in center of each leaf, using all of sauce, and top each mound with a bay leaf (or if using California leaves, with half a bay leaf). Fold in all 4 sides of each banana leaf to enclose meat, then wrap tightly in foil. Arrange packages, seam sides up, in 1 layer in a large roasting pan and add just enough water to measure 1/8 inch in bottom of pan (about 2 cups).
• Bake adding more water as necessary to prevent pan from becoming dry, until meat is tender and falling off the bone (open 1 package to test), about 3 1/2 hours for beef or 2 1/2 hours for lamb.
• Discard foil and bay leaves and serve meat in banana leaves if desired (do not eat banana leaves).