Baho Nicaraguan Beef Plantains And Yuca Steamed Recipes

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



Baho (Beef, Plantains and Yuca Steamed in Banana Leaves) image

Found online; posting for ZWT 7-Central America (Nicaragua). Recipe states: Baho is food for a Sunday afternoon. Start the recipe on Saturday by marinating the meat. Vaho means "mist" in Spanish and evokes the unique cooking method for this hearty meal. **Marinating overnight not included in prep/cooking time.**

Provided by AZPARZYCH

Categories     Tropical Fruits

Time 4h30m

Yield 8-10 serving(s)

Number Of Ingredients 12

4 lbs beef brisket, cut into large strips
3 tomatoes, seeded and chopped
2 bell peppers, seeded and thinly sliced
3 onions, thinly sliced
9 garlic cloves, chopped
1 cup orange juice
1 cup lime juice
4 tablespoons salt
4 green plantains, peeled and halved crosswise
4 ripe plantains or 4 bananas, peeled and halved crosswise
2 lbs yucca root, peeled and cut into large pieces (cassava)
banana leaf

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.

Nutrition Facts : Calories 808.8, Fat 18, SaturatedFat 6.3, Cholesterol 140.6, Sodium 3696.8, Carbohydrate 114.2, Fiber 8.2, Sugar 35.6, Protein 52.5

RECIPE TO MAKE VAHO OR NICARAGUAN BAHO RECIPE



Recipe to make Vaho or Nicaraguan Baho recipe image

¿Pensando en hacer carne en Baho? ✅¡Aquí está la receta! Entrá ahora y mirá sus ingredientes y preparación.

Provided by Recetas de Nicaragua

Categories     Almuerzo

Number Of Ingredients 15

1/2 repollo en tiras
2 tomates en cuadros
2 cucharadas de cebolla picada
sal al gusto
1 taza de vinagre negro
una camita de hojas de guayabo
Hojas de plátano o chagüite
18 trozos de yuca pelada en trozos
2 plátanos verdes cortados en 9 trozos
3 maduros
3 libras de pecho de res marinado en vinagre
cebolla grande en rodajas
2 tomates en rodajas 4 chiltomas en rodajas
1 cabeza de ajo entera
3 litros de agua

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

Nutrition Facts : Calories 720

NICARAGUAN-STYLE STEAK



Nicaraguan-Style Steak image

Categories     Beef     Citrus     Marinate     Wheat/Gluten-Free     Bon Appétit

Yield Serves 2

Number Of Ingredients 7

2 1/2-inch thick Spencer (rib-eye) steaks
1/4 cup orange juice
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
1 garlic clove, pressed
2 teaspoons vegetable oil
Cayenne pepper

Steps:

  • Place steaks in shallow baking dish. Pour orange, lemon and lime juices over steaks. Add garlic and turn steaks to coat. Marinate steaks 4 hours or overnight in refrigerator.
  • Heat oil in heavy large skillet over high heat until almost smoking. Season steaks with salt, pepper and cayenne pepper. Fry steaks until brown on both sides, turning once, about 4 minutes. Transfer to plates and serve.

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