BAHO RECIPE RECIPES

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BAHO RECIPE: BEEF, PLANTAINS AND YUCA STEAMED IN BANANA



Baho Recipe: Beef, Plantains and Yuca Steamed in Banana image

¿Pensando en hacer carne en Baho? ?¡Aquí está la receta! Entrá ahora y mirá sus ingredientes y preparación.

Provided by Recetas de Nicaragua

Prep Time 1 hours 30 minutes

Cook Time 4 hours 0 minutes0S

Number Of Ingredients 15

1/2 repollo en tiras
2 tomates en cuadros
2 cucharadas de cebolla picada
sal al gusto
1 taza de vinagre negro
una camita de hojas de guayabo
Hojas de plátano o chagüite
18 trozos de yuca pelada en trozos
2 plátanos verdes cortados en 9 trozos
3 maduros
3 libras de pecho de res marinado en vinagre
cebolla grande en rodajas
2 tomates en rodajas 4 chiltomas en rodajas
1 cabeza de ajo entera
3 litros de agua

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

Nutrition Facts : Calories 720

BAHO RECIPE BY CHEF - COOKEATSHARE



Baho Recipe by Chef - CookEatShare image

Baho, or vaho, is one of the cornerstones of Nicaraguan cuisine. Beef, plantains and yuca (cassava) are wrapped in banana leaves and steamed over water in a large pot. 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.

Provided by Chef Smith

Total Time 1680 minutes

Prep Time 1440 minutes

Cook Time 240 minutes

Number Of Ingredients 12

4 lbs beef brisket, cut into large strips
3 tomatoes, seeded and chopped
2 green peppers, seeded and thinly sliced
3 onions, thinly sliced
8 to 10 cloves garlic, chopped
1 c orange juice
1 c lime juice
4 tbsp salt
4 green plantains, peeled and halved crosswise
4 ripe plantains or bananas, peeled and halved crosswise
2 lbs yuca peeled and cut into large pieces
Banana leaves

Steps:

  • In a large non-metal 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 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 a water as necessary to keep it from all evaporating.

Nutrition Facts : ServingSize 440 g, Calories 446, FatContent 12.38 g, TransFatContent 0.0 g, SaturatedFatContent 4.33 g, CholesterolContent 98 g, SodiumContent 3623 g, CarbohydrateContent 51.43 g, FiberContent 4.5 g, SugarContent 24.47 g, ProteinContent 35.84 g

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