Nicaraguan Steamed Beef with Yuca and Plantain

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A traditional Nicaraguan dish of marinated beef slow-steamed with yuca, green plantain, and aromatics inside a banana-leaf packet. The result is fork-tender meat infused with smoky, earthy flavor and starchy roots that soak up every drop of the seasoned juices.

Nutrition Facts

Per serving (estimated)

• 620 kcalCalories
• 22 gFat
• 7 gSaturated Fat
• 58 gCarbs
• 6 gFiber
• 9 gSugar
• 42 gProtein
• 720 mgSodium
• 1180 mgPotassium
• 90 mgCalcium
• 5 mgIron
• 38 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the beef and marinade

• 2 lbs beef chuck, cut into 2-inch pieces
• 3 tbsp achiote (annatto) paste
• 1/3 cup sour orange juice (or 1/4 cup orange + 2 tbsp lime juice)
• 4 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp black pepper
• 1 1/2 tsp kosher salt

For the vegetables and wrap

• 2 lbs yuca (cassava), peeled, cored, and cut into 3-inch chunks
• 2 green (unripe) plantains, peeled and cut into 2-inch chunks
• 1 chayote, peeled and quartered (optional)
• 1 medium russet potato, peeled and quartered (optional)
• 2 large banana leaves, wilted over an open flame (or heavy-duty foil)

For the sofrito and serving

• 1 tbsp vegetable oil
• 1 large white onion, sliced
• 1 red bell pepper, sliced
• 2 ripe tomatoes, sliced
• 3 garlic cloves, smashed
• 1/4 cup chopped fresh cilantro, plus more for garnish
• Lime wedges, for serving

Directions

1. In a large bowl, combine the beef chunks with achiote, sour orange juice, garlic, cumin, oregano, pepper, and salt; cover and marinate for at least 2 hours, or overnight in the refrigerator for deeper flavor.
2. Prepare the vegetables: peel the yuca and remove the woody central fiber before cutting into chunks; peel the plantains, chayote, and potato and cut as directed.
3. Wilt the banana leaves by passing them briefly over an open gas flame or a hot dry skillet until they turn bright green and become pliable, then line a large heavy stockpot with them, leaving plenty of overhang to fold over the top.
4. Heat the oil in a small skillet over medium heat and sauté the onion, bell pepper, tomatoes, and smashed garlic until softened and the tomato breaks down, about 5 minutes; stir in the cilantro and set aside.
5. Place the marinated beef in the bottom of the leaf-lined pot, spoon the sofrito over the top, then arrange the yuca, plantains, chayote, and potato around and over the meat; pour any remaining marinade into the pot along with 1 cup of water.
6. Fold the overhanging banana leaves tightly over the top to seal the contents, cover with a tight-fitting lid, and place over medium-low heat; steam for 2 to 2 1/2 hours, checking every 30 minutes and adding hot water as needed to keep the bottom from going dry.
7. The baho is ready when the beef yields easily to a fork and the yuca is completely tender; carefully unwrap the banana leaves (steam will escape) and transfer everything to a wide serving platter.
8. Sprinkle with extra cilantro and serve hot with lime wedges, a bright cabbage salad, and white rice or tortillas so the rich juices can be soaked up.

Cook’s Notes

• Baho tastes even better the next day once the juices have fully soaked into the yuca and plantains; reheat gently with a splash of water.
• Sour orange (naranja agria) is the traditional acid here; if unavailable, mix 3 parts fresh orange juice with 1 part fresh lime juice as a close substitute.
• Always wilt banana leaves before wrapping or they will crack and tear during folding; if you cannot find them, double-wrap in heavy-duty foil but expect a less aromatic result.
• Check the water level in the pot every 30 minutes during steaming so the leaves do not go dry and scorch on the bottom.
• Serve with an acidic side like Nicaraguan cabbage salad (ensalada de repollo) to balance the rich meat and starchy roots.

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