Tapado Olanchano
Olancho Meat and Vegetable Stew
A hearty and flavorful stew originating from the Olancho region of Honduras. This dish features tender chunks of beef or pork slow-cooked with root vegetables, plantains, and aromatic spices in a rich, tomato-based broth.
🧂 Ingredients
- 2 lbs Beef or pork(stew meat, cut into 1.5-inch cubes)
- 2 tablespoons Vegetable oil
- 1 large Onion(chopped)
- 4 cloves Garlic(minced)
- 1 medium Green bell pepper(chopped)
- 4 medium Tomatoes(diced)
- 2 tablespoons Tomato paste
- 4 cups Beef broth
- 2 green Plantains(peeled and cut into 2-inch chunks)
- 1 lb Yuca (cassava)(peeled and cut into 1.5-inch chunks)
- 2 large Carrots(peeled and cut into 1-inch chunks)
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Dried oregano
- 1.5 teaspoons Salt(or to taste)
- 0.5 teaspoon Black pepper(or to taste)
- 0.25 cup Fresh cilantro(chopped, for garnish)
👨🍳 Instructions
- 1
Pat the meat dry with paper towels and season generously with salt and pepper. Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the meat in batches until browned on all sides. Remove meat and set aside.
- 2
Reduce heat to medium. Add chopped onion, minced garlic, and chopped green bell pepper to the pot. Cook until softened, about 5-7 minutes.
- 3
Stir in the diced tomatoes and tomato paste. Cook for 2-3 minutes, stirring to combine.
- 4
Return the seared meat to the pot. Pour in the beef broth. Add cumin, paprika, and oregano. Bring to a simmer, then reduce heat to low, cover, and cook for 1.5 hours, or until the meat is tender.
- 5
Add the yuca, carrots, and green plantains to the pot. Stir to combine. If needed, add a little more broth or water to ensure the vegetables are mostly submerged.
- 6
Cover and continue to simmer for another 45-60 minutes, or until the yuca and plantains are tender. Stir occasionally to prevent sticking.
- 7
Taste and adjust seasoning with salt and pepper as needed. Stir in chopped cilantro just before serving.
💡 Pro Tips
- ✓For a deeper flavor, marinate the meat in some of the spices and a splash of citrus juice (like bitter orange or lime) for at least 30 minutes before searing.
- ✓Ensure the yuca and plantains are cooked until fork-tender but not mushy.
- ✓This stew tastes even better the next day, as the flavors meld.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add other root vegetables like sweet potato or chayote.
- For a spicier version, add a diced jalapeño or a pinch of red pepper flakes with the other aromatics.