Creamy Yuca Bake with Colombian Chorizo and Roasted Pepper Hogao

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Lightly grease a medium baking dish with a little of the vegetable oil.

2. 2

   Place the yuca in a large pot with enough water and 1 teaspoon of the salt. Cook over medium heat for 20 to 25 minutes, until very tender. Drain, remove any tough inner fibers, and mash the yuca while still hot.

3. 3

   Add the butter, warm milk, 100 g (about 3 1/2 oz) of the farmer's cheese, 1/2 teaspoon salt, and black pepper to the mashed yuca. Mix until you have a rustic, creamy mash. Set aside.

4. 4

   While the yuca cooks, heat a large skillet over medium heat. Add the Colombian chorizo and brown for 6 to 8 minutes, stirring, until fully cooked and lightly crisp with some fat rendered out. Remove and set aside.

5. 5

   In the same skillet, add the vegetable oil if needed. Add the onion and cook for 3 minutes. Stir in the garlic, ground cumin, and annatto or paprika, and cook 1 minute more.

6. 6

   Add the tomato and roasted red bell pepper to the skillet. Cook for 6 to 8 minutes, stirring, until a thick hogao forms. Stir in the cream, fresh cilantro, the remaining salt, and the browned chorizo. Cook 2 minutes more and remove from the heat.

7. 7

   Spread half of the yuca mash in the baking dish. Cover with all of the chorizo and hogao mixture. Top with the remaining yuca mash and gently smooth the surface.

8. 8

   Mix the breadcrumbs with the remaining 80 g (about 2 1/2 oz) of farmer's cheese and sprinkle over the casserole.

9. 9

   Bake for 15 to 18 minutes at 200 °C / 400 °F, until the top is hot and golden. For deeper color, broil for 2 to 3 more minutes, watching closely.

10. 10

    Let rest for 5 minutes before serving so the bake can set and be easier to portion.