Nicaraguan Baho Recipe
Nicaraguan Baho Recipe is a traditional dish that combines tender beef, ripe plantains, and yuca steamed to perfection.
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Servings: 8 Servings
Calories: 393 kcal
Equipment
- arge pot or Dutch oven: Used for browning the meat, sautéing the aromatics, and simmering the Baho.
- Slotted spoon: Used for transferring the cooked ingredients to a serving platter.
Ingredients
- 2 pounds pork shoulder cut into chunks
- 1 pound beef chuck cut into chunks
- 2 green plantains peeled and cut into thick slices
- 2 ripe plantains peeled and cut into thick slices
- 2 yuca roots peeled and cut into chunks
- 2 ears of corn husked and cut into thirds
- 2 tomatoes diced
- 1 large onion diced
- 4 garlic cloves minced
- 2 red bell peppers sliced
- 1 bunch fresh cilantro chopped
- 1 teaspoon cumin powder
- 1 teaspoon dried oregano
- 2 bay leaves
- 4 cups beef or vegetable broth
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Instructions
Preparing the Meat:
- Season the pork shoulder and beef chuck with salt, pepper, and cumin powder.
- In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
- Add the seasoned meat and brown on all sides, working in batches if necessary. Remove the meat from the pot and set aside.
Sautéing the Aromatics:
- In the same pot, add the diced onion, minced garlic, and sliced red bell peppers.
- Sauté until the onions are translucent and the peppers have softened.
- Add the diced tomatoes, cumin powder, dried oregano, bay leaves, and a pinch of salt. Cook for a few minutes until the tomatoes have released their juices.
Layering the Ingredients:
- Return the browned meat to the pot, arranging it in an even layer.
- Place the chunks of yuca and corn pieces on top of the meat.
- Add the thick slices of green and ripe plantains on top, creating another layer.
- Sprinkle half of the chopped cilantro over the ingredients.
Adding the Broth:
- Pour the beef or vegetable broth over the layered ingredients.
- Bring the broth to a boil, then reduce the heat to low.
- Cover the pot and simmer for about 2-3 hours, or until the meat is tender and the flavors have melded together.
Serving the Baho:
- Carefully remove the cooked corn cobs from the pot and set aside.
- Using a slotted spoon, transfer the meat, plantains, and yuca to a serving platter.
- Discard the bay leaves.
- Garnish the Baho with the remaining chopped cilantro.
- Serve the Baho with the cooked corn on the side.
Notes
Prepare and chop all the ingredients before starting the cooking process for easier assembly.
Browning the meat enhances the flavor, so take the time to achieve a nice brown crust.
Layer the ingredients evenly for a balanced distribution of flavors.
Use a large pot or Dutch oven with a tight-fitting lid to ensure proper simmering.
Allow the Baho to simmer for an extended period to tenderize the meat and develop rich flavors.
Nutrition
Calories: 393kcal | Carbohydrates: 39g | Protein: 27g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 85mg | Sodium: 108mg | Potassium: 1042mg | Fiber: 3g | Sugar: 12g | Vitamin A: 1752IU | Vitamin C: 62mg | Calcium: 32mg | Iron: 3mg
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