San Pedro Sula-simmered Beef

San Pedro Sula-simmered Beef Recipe - Honduran Cuisine

Region / culture: Honduras | Preparation time: 15 minutes | Cooking time: 1-1.5 hour | Servings: 4-6

Introduction

San Pedro Sula-simmered Beef is a delicious and hearty dish that is perfect for a cozy night in. This recipe features tender pieces of beef simmered in a flavorful tomato and chili sauce, creating a dish that is sure to please your taste buds.

History

San Pedro Sula-simmered Beef is a traditional Honduran dish that has been enjoyed for generations. This dish is named after the city of San Pedro Sula, which is known for its vibrant culinary scene and delicious food. The combination of tender beef, tomatoes, and chilis creates a rich and flavorful dish that is perfect for any occasion.

Ingredients

1 lb (454 g) bottom round of beef
2 tbsp olive oil
1 small onion, chopped
4 cloves garlic, minced
0.13 cup white flour
1 can (14 – 15 oz (425 g)) stewed tomatoes
1 can (7 oz (198 g)) diced green chilis
1 jalapeño, diced
0.25 cup water
0.25 cup red wine
0.5 tsp oregano
0.5 tsp cumin
salt to taste

How to prepare

Cut the meat into 1-inch pieces.
Brown the meat in olive oil.
Add the onion and garlic, and cook until soft.
Sprinkle the flour over the browned meat and cook for 2 minutes.
Then, add the remaining ingredients.
Stir well.
Cover and simmer on very low heat for 1 to 1.5 hours, checking and adding water or wine as needed.
Stir occasionally.
To serve, garnish with sour cream (or plain, unsweetened yogurt) on tortillas or tacos, along with cheese, lettuce, diced tomatoes, and your favorite toppings.

Variations

Add bell peppers or corn for extra flavor and texture.
Substitute chicken or pork for the beef for a different twist on this dish.

Cooking Tips & Tricks

Make sure to brown the meat before adding the other ingredients to enhance the flavor of the dish.

- Adjust the amount of jalapeño to suit your spice preference.

- Simmer the dish on low heat to allow the flavors to meld together and the meat to become tender.

Serving Suggestions

Serve the San Pedro Sula-simmered Beef over rice or with warm tortillas for a complete meal.

Cooking Techniques

Browning the meat before simmering helps to develop the flavor of the dish.

- Simmering the dish on low heat allows the meat to become tender and the flavors to meld together.

Ingredient Substitutions

You can use canned diced tomatoes instead of stewed tomatoes.

- Use vegetable broth instead of water for added flavor.

Make Ahead Tips

This dish can be made ahead of time and reheated before serving.

Presentation Ideas

Garnish the dish with fresh cilantro and a squeeze of lime for a pop of color and flavor.

Pairing Recommendations

Serve the San Pedro Sula-simmered Beef with a side of black beans and a crisp green salad for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

300 per serving

Carbohydrates

15g per serving

Fats

12g per serving

Proteins

25g per serving

Vitamins and minerals

This dish is rich in vitamin C, iron, and potassium.

Alergens

This recipe contains gluten from the flour used to thicken the sauce.

Summary

This dish is a good source of protein and essential vitamins and minerals. It is a hearty and satisfying meal that is perfect for a family dinner.

Summary

San Pedro Sula-simmered Beef is a delicious and comforting dish that is perfect for a family dinner or a cozy night in. With tender pieces of beef simmered in a flavorful tomato and chili sauce, this dish is sure to become a new favorite in your recipe rotation.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for San Pedro Sula-simmered Beef. It was many years ago, when I was a young girl living in Honduras. My grandmother, Mama Rosa, was the one who first introduced me to this delicious dish.

Mama Rosa was a talented cook who knew how to create the most mouth-watering meals out of the simplest ingredients. She had a way of infusing every dish with love and care, making each bite a taste of home. San Pedro Sula-simmered Beef was one of her signature recipes, and she passed it down to me with pride.

The story of how Mama Rosa learned to make this dish was a fascinating one. She told me that she had first tasted it at a small roadside eatery in the bustling city of San Pedro Sula. The aroma of the simmering beef had drawn her in, and once she took her first bite, she knew she had to learn how to make it herself.

Mama Rosa was not one to shy away from a challenge, so she approached the owner of the eatery and asked for the recipe. The kind old lady, who was known to everyone as Abuela Maria, took Mama Rosa under her wing and taught her the secrets of the dish.

The key to the San Pedro Sula-simmered Beef, Abuela Maria explained, was in the slow cooking process. The meat had to be marinated overnight in a mixture of spices and herbs, then slowly simmered in a savory broth until it was tender and flavorful. The result was a dish that melted in your mouth and warmed your soul.

Mama Rosa spent many hours in Abuela Maria's kitchen, learning the intricacies of the recipe and mastering the art of simmering the beef to perfection. She would come home late in the evening, her hands smelling of spices and her heart full of excitement at the thought of recreating the dish for her family.

When Mama Rosa finally made San Pedro Sula-simmered Beef for us, it was a revelation. The tender meat, the rich broth, the aromatic spices – it was a taste sensation like no other. We all gathered around the table, savoring each bite and marveling at Mama Rosa's skill in creating such a masterpiece.

As the years passed, I too learned to make San Pedro Sula-simmered Beef, following Mama Rosa's example and pouring my heart and soul into each batch. I would make it for special occasions, for family gatherings, for friends who needed a taste of home. And every time I served it, I would think of Mama Rosa and Abuela Maria, the two women who had taught me the true meaning of cooking with love.

Now, as I pass this recipe down to you, my dear grandchild, I hope that you will carry on the tradition with pride and joy. May you infuse each bite of San Pedro Sula-simmered Beef with the same love and care that Mama Rosa and Abuela Maria did before me. And may you always remember that the secret to a truly delicious dish lies not just in the ingredients, but in the hands that prepare it.