Yuca Rosti Arepitas with Ají Dulce Perico, Smoked Avocado and Queso Llanero

Instructions

1. 1

   1. Place the grated yuca in a clean kitchen towel and gently squeeze to remove some excess moisture. Transfer it to a bowl and mix with the pre-cooked cornmeal, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon vegetable oil until you have a moist, moldable mixture.

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   2. Divide the mixture into 8 portions and shape into disks about 3 inches wide and 1/2 inch thick, pressing firmly so they hold together.

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   3. Heat a large nonstick skillet over medium heat with 1 tablespoon vegetable oil. Cook the arepitas for 4 to 5 minutes per side, until golden and crisp. If desired, keep them warm in an oven preheated to 120 °C / 250 °F while you prepare the rest.

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   4. For the perico, heat the butter with the remaining 1 tablespoon vegetable oil in a skillet over medium heat. Add the onion and cook for 2 minutes. Stir in the tomato and ají dulce and sauté for 4 minutes, until the tomato softens and releases some of its liquid.

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   5. Add the beaten eggs, the remaining 1/2 teaspoon salt, and the remaining 1/4 teaspoon black pepper. Cook, stirring gently, for 2 to 3 minutes until creamy and softly set. Remove from the heat.

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   6. In a small bowl, combine the avocado with the lemon juice, smoked paprika, and fresh cilantro. Toss gently so the avocado slices keep their shape.

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   7. To serve, place 2 arepitas on each plate. Spoon the warm perico on top, add the smoked avocado, and finish with crumbled queso llanero.

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   8. Serve right away to enjoy the contrast of crisp arepitas, juicy perico, fresh avocado, and salty cheese.