Puerto Rican Beef Rolls in Spicy Guava Sauce with Soft Yuca Mofongo

Instructions

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   1. Season the beef pieces with the Puerto Rican all-purpose seasoning, dried oregano, and black pepper. Spread 60 ml (1/4 cup) of sofrito over the meat and let it rest for 10 minutes at room temperature.

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   2. Place a few strips of red bell pepper, some white onion, a few slices of green olives, and a small portion of chopped fresh garlic on each piece. Roll each steak and secure with toothpicks or kitchen twine.

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   3. Heat 30 ml (2 tbsp) olive oil in a wide pot or deep skillet over medium-high heat, about 375°F/190°C at the cooking surface. Brown the beef rolls on all sides for 6 to 8 minutes. Remove and set aside.

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   4. In the same pot, add the remaining olive oil. Sauté the remaining white onion and remaining fresh garlic for 2 minutes. Add the remaining sofrito and cook 2 more minutes, stirring so it does not stick.

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   5. Add the guava paste, tomato puree, beef broth, apple cider vinegar, hot chili or hot sauce, and bay leaves. Cook over medium heat until the guava paste fully dissolves and the sauce is smooth, about 4 to 5 minutes.

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   6. Return the beef rolls to the pot. Cover, reduce the heat, and simmer gently, around 200°F/95°C, for 25 minutes, turning once halfway through. Taste the sauce and adjust with salt if needed.

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   7. Meanwhile, place the peeled yuca in a pot with enough water and a pinch of salt. Bring to a boil and cook over medium heat, around 212°F/100°C, for 20 to 25 minutes or until very tender. Drain and remove the fibrous core if present.

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   8. Mash the hot yuca with the butter, crispy pork cracklings, hot chicken broth, and a pinch of salt until you get a soft but textured mofongo. If needed, add a little more chicken broth to loosen it.

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   9. Remove the bay leaves from the sauce. Serve one portion of soft yuca mofongo on each plate, place two beef rolls on top or alongside, and spoon over the spicy guava sauce. Finish with chopped fresh cilantro.

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    10. If you want to keep it warm before serving, cover the pot and hold over very low heat, around 170°F/75°C, for no more than 10 minutes so the meat does not dry out.