Baho Nicaraguan Beef Plantains And Yuca Steamed Food

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.

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 (NICARAGUAN BEEF, PLANTAINS AND YUCA STEAMED

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.