Traditional Baho Nicaragüense

1.In a large bowl, combine the beef cubes with the sour orange juice, cumin, oregano, salt, and pepper. Mix well, cover, and marinate in the refrigerator for at least 1 hour, or up to 4 hours.

2.Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the marinated beef cubes in batches until browned on all sides. Remove the beef and set aside, leaving any rendered fat in the pot.

3.Reduce the heat to medium. Add the chopped onion and bell pepper to the pot and sauté for 5-7 minutes until softened. Add the minced garlic and cook for 1 minute more until fragrant.

4.Stir in the tomato sauce and achiote paste (or paprika/turmeric mixture). Cook for 2 minutes, scraping up any browned bits from the bottom of the pot.

5.Return the seared beef to the pot. Pour in the beef broth. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 1 hour, allowing the beef to tenderize.

6.Add the plantain rounds and yucca chunks to the stew. Ensure they are mostly submerged. Cover and continue to simmer for another 30 minutes.

7.Add the chopped cabbage to the pot. Stir gently to incorporate. Cover and cook for a final 15-20 minutes, or until the cabbage is tender-crisp, the plantains are soft, and the yucca is easily pierced with a fork. Taste and adjust salt and pepper if necessary.

8.Ladle the Baho into deep bowls, ensuring each serving has a good mix of beef, plantains, and yucca. Garnish generously with fresh chopped cilantro before serving hot.