Bahó / Vaho Rápido en Sartén (Steamed Citrus Beef, Green & Ripe Plantains & Yuca) – Authentic Nicaragua Recipe
Traditional Sunday Nicaraguan market feast layering citrus-marinated beef with sweet and savory plantains.
- Country of Origin
- 🇳🇮 Nicaragua (Central America, Americas)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Marinated beef brisket/sirloin strips, Green and ripe plantains, Yuca and cabbage slaw, Sour orange juice, Garlic
Ingredients for Bahó / Vaho Rápido en Sartén (Steamed Citrus Beef, Green & Ripe Plantains & Yuca) (4 Servings)
- 1.25 lbs (or 2.5 cups) marinated beef brisket/sirloin strips, prepped into bite-sized pieces
- 1.5 cups green and ripe plantains, washed and trimmed
- 1 cup yuca and cabbage slaw
- 1 medium onion and 3 cloves garlic, finely minced with sour orange juice
- 1.5 tbsp traditional Nicaragua seasoning (garlic, cumin, allspice)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown marinated beef brisket/sirloin strips for 5 minutes.
- Add minced onion, garlic, sour orange juice, and garlic, cumin, allspice, stirring for 2 minutes until deeply aromatic.
- Add green and ripe plantains and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in yuca and cabbage slaw right before serving warm.