👨‍🍳 作り方

1. 1

   In a large non-reactive bowl, combine the beef slices with sliced tomatoes, bell peppers, onions, chopped garlic, orange juice, lime juice, and 4 tablespoons of salt. Cover and marinate in the refrigerator overnight.

2. 2

   Prepare the banana leaves by wiping them clean. Line a large pot with a tight-fitting lid, ensuring the leaves overlap to create a sealed packet. You can also place a rack or crumpled aluminum foil at the bottom of the pot to keep the ingredients out of the water.

   💡 プロのコツ: Ensure no gaps in the banana leaf lining to prevent steam from escaping.
3. 3

   Layer the marinated green and ripe plantains on the bed of banana leaves in the pot. Remove the beef from its marinade and layer it evenly over the plantains. Top the beef with the yucca pieces.

   💡 プロのコツ: Distribute ingredients evenly for consistent cooking.
4. 4

   Pour the reserved marinade and any remaining vegetables over the yucca. Fold the overhanging banana leaves over the ingredients to completely enclose them.

   💡 プロのコツ: Ensure the packet is well-sealed.
5. 5

   Add about 4 inches of water to the bottom of the pot, ensuring it does not touch the banana leaf packet. Place the lid on tightly.

   💡 プロのコツ: The water will create steam to cook the Vaho.
6. 6

   Bring the water to a boil over medium-high heat, then reduce the heat to medium and simmer for approximately 4 hours, or until the beef and yucca are tender. Add more water as needed to prevent it from evaporating completely.

   💡 プロのコツ: Check water levels periodically.
7. 7

   While the Vaho is steaming, prepare the cabbage salad by tossing the shredded cabbage with vinegar, and a pinch of salt and pepper. Let it sit for at least 30 minutes to soften.

8. 8

   To serve, carefully open the banana leaf packet and serve portions of the Vaho directly onto banana leaves, topped with the cabbage salad.

   💡 プロのコツ: Serve hot.