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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large non-reactive bowl, mix the beef with the tomatoes, peppers, onions, garlic, orange juice, lime juice and salt. Cover, refrigerate and marinate overnight. | 2. Add about 4 inches of water to a tamalera or 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. | 3. 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. | 4. Lay the green and ripe plantains on the bed of banana leaves. Remove the meat from its marinade and layer it over the plantains. | 5. Top the beef with a layer of yuca. | 6. Finally, pour the meat marinade and vegetables over the yuca. | 7. Take the banana leaves hanging over the edge of the pot and fold them over to completely cover the ingredients in the pot. | 8. Cover the pot with a tight-fitting lid. | 9. Bring the water to a boil over medium-high flame. Reduce heat to medium and simmer for about 4 hours. | 10. Add water as necessary to keep it from all evaporating. | 11. Baho is traditionally served on a banana leaf. Each diner gets a piece of ripe plantain, a piece of green plantain, a piece of cassava and a portion of meat. This is all topped with a healthy portion of repollo cabbage slaw. | 12. *Variations. | 13. Banana leaves can be found frozen in most Latin or Asian markets. If you can't find them, use aluminum foil instead. You'll be missing out on the flavor the banana leaves give to the dish though. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef brisket	4		cut	2812.32	0.0	375.9437	133.7213
tomato	3		seeded chopped	120.6297	26.0694	5.8975	1.3403
bell pepper	2		seeded sliced	-	-	-	-
onion	3		sliced	192.0	44.832	5.28	0.48
garlic clove	9		chopped	-	-	-	-
orange juice	1	cup		111.6	25.791999999999998	1.736	0.496
lime juice	1	cup		60.5	20.3764	1.0164	0.1694
salt	4	tablespoons		-	-	-	-
green plantain	4		peeled halved	-	-	-	-
plantain	4		ripe peeled halved	873.52	228.3324	9.308	2.6492
yucca root	2		peeled cut	-	-	-	-
banana leaf				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.