Baho (Nicaraguan Beef, Plantain and Yuca Steamed in Banana Leaves)
In short: Beef marinated in sour orange and garlic, layered with plantain and yuca, and steamed in banana leaves until fall-apart tender. It takes about 4 h 10 min in total and makes 6 servings.
- Prep
- 40 min
- Cook
- 3 h 30 min
- Resting
- 2 h
- Total
- 4 h 10 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 580 kcal
Baho takes its name from the steam that fills the pot as it cooks. Beef, green plantain and yuca are layered between banana leaves with tomato, onion and sweet pepper, and left over low heat for hours so the meat turns tender and the vegetables soak up the juices. It is usually a weekend dish, served with a sharp cabbage salad and tortillas, and the banana leaves give it a fresh, earthy aroma.
Instructions
- Mix the beef with the sour orange juice, garlic, salt and pepper. Cover and marinate in the fridge for at least 2 hours, or overnight.
- Soften the banana leaves by passing them over a flame or dipping them in hot water until glossy. Line a large heavy pot with 3 leaves, letting the ends hang over the sides.
- Spread half of the onions, tomatoes and sweet pepper over the leaves. Add the beef and its marinade, then the plantains and yuca, and top with the remaining onion, tomato and pepper.
- Fold the hanging leaf ends over the top and cover with the remaining leaves, tucking in the edges. Pour the water down the side of the pot, lay a sheet of foil over the leaves and cover with a tight lid.
- Cook over the lowest heat, or in a 150°C (300°F) oven, for 3 to 3 1/2 hours, until the beef is fork-tender and the plantain and yuca are soft. Check once after 2 hours and add a splash of water if the pot looks dry.
- While the baho rests for 10 minutes, toss the cabbage, tomato, lime juice and salt for the salad. Unwrap the top leaves, break the beef into large pieces and spoon the juices over the plantain and yuca.
- Serve hot with the cabbage salad, lime wedges and warm tortillas.
Tips
- Keep the heat low and the lid tight. The dish cooks in its own steam, and a hard boil or a loose lid dries it out.
- Choose brisket or chuck, which have enough fat and connective tissue to turn soft over a long cook. Lean cuts such as round dry out.
Questions and answers
What is baho?
A slow-steamed Nicaraguan beef dish with green plantain and yuca, cooked between banana leaves. The name comes from vaho, the Spanish word for steam.
Can I make baho without banana leaves?
Yes. Line the pot with parchment paper and foil instead. The aroma is milder, but the beef and vegetables still steam well.
Can I cook baho in a slow cooker?
Yes. Layer the ingredients as written, cover them with the leaves or parchment and cook on low for 8 hours, until the beef is tender.
How long does it take to make Baho (Nicaraguan Beef, Plantain and Yuca Steamed in Banana Leaves)?
About 4 h 10 min in total: 40 min of preparation and 3 h 30 min of cooking.
How many calories are in Baho (Nicaraguan Beef, Plantain and Yuca Steamed in Banana Leaves)?
About 580 kcal per serving, with 37 g of protein, 69 g of carbohydrates and 18 g of fat. These values are estimates.
Nutrition per serving
| Calories | 580 kcal |
|---|---|
| Protein | 37 g |
| Carbohydrates | 69 g |
| Fat | 18 g |
| Fiber | 8 g |
| Sugar | 14 g |
| Sodium | 1000 mg |
Estimated values, calculated from the ingredients.
