Best Baho Nicaraguan Beef Plantains And Yuca Steamed Recipes

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

Ingredients

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

BAHO (NICARAGUAN BEEF, PLANTAINS AND YUCA STEAMED

Baho (Nicaraguan Beef, Plantains and Yuca Steamed image

This is usually a Sunday afternoon meal in Nicaragua. You start the recipe the day before, with marinating the meat and some of the vegetables. If you can't find banana leaves (and if you get them from your yard make sure they have not been treated with pesticides!), you can use aluminum foil. But you will miss out on the...

Provided by Lynette !

Categories Beef

Time 4h40m

Number Of Ingredients 12

Ingredients

4 lb beef brisket, cut into large strips
3 tomatoes, seeded and chopped
2 green peppers, seeded and thinly sliced
3 onions, thinly sliced
10 clove garlic, chopped
1 c orange juice
1 c lime juice
4 Tbsp salt
4 green plantains, peeled and halved crosswise
4 ripe plantians or bananas, peeled and halved crosswise
2 lb yuca, peeled and cut into large pieces (cassava)
banana leaves

Steps:

1. 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.
2. Add about 4 inches of water to a large 5 gallon pot. 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.
3. 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.
4. 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.
5. 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.
6. Bring the water to a boil over medium-high flame. Reduce the heat to medium and simmer for about 4 hours. Add water as necessary to keep it from all evaporating.
7. 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 normally all topped off with Repello (Cabbage Slaw) Recipe is posted here.