Nicaraguan Baho (Beef Steak Cooked in Banana Leaves)

Serves 6


1 pound beef brisket, cut into strips
3 cloves garlic
2 medium tomatoes, chopped
1 green pepper, sliced thin
1 medium white onion, sliced thin
Juice of 5 limes
1 tablespoon salt
1 ripe plantain, sliced
½ pound yucca, cubed
Banana leaves


In a large bowl, mix together beef, garlic, tomatoes, green peppers, onions, lime juice and salt. Place in the refrigerator covered and marinate overnight. In a large steamer with about 3 inches of water, cover the bottom of the steamer with banana leaves about two layers, making sure there are no holes exposed from the steamer (all steamer holes should be covered with banana leaves). Place the plantain and the yucca on the bottom over the banana leaves and then add the marinated vegetables and beef, including any juices. Cook on high for about 1 hour or until tender. The Baho is typically served on banana leaves with Ensalada de Repollo (Cabbage Salad).