Andean Potato and Corn Bites with Mild Coffee-Shredded Beef and Avocado Cream

Instructions

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   1. Place the beef flank in a pot with half of the onion sliced, 2 garlic cloves, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the water. Cover and cook over medium heat for 35 minutes, or until the beef is tender. If using a pressure cooker, cook for 20 to 25 minutes. Remove the beef, let it cool slightly, and shred it. Reserve 1 cup (240 ml) of the cooking broth.

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   2. While the beef cooks, boil the potato in water with a pinch of salt for 15 to 18 minutes, until very tender. Drain and mash into a rustic puree. Set aside.

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   3. Heat a large skillet over medium heat with 1 tablespoon of oil. Sauté the remaining chopped onion, red bell pepper, sweet Venezuelan pepper, and the remaining 2 garlic cloves for 6 to 8 minutes, until fragrant and soft.

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   4. Add the crushed tomato, brewed black coffee, grated panela, cumin, oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the skillet. Cook for 3 minutes. Stir in the shredded beef and 1/2 cup (120 ml) of the reserved broth. Cook over medium-low heat for 10 to 12 minutes, until the mixture is juicy but thick.

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   5. For the bites, combine the mashed potato, sweet corn kernels, pre-cooked cornmeal, egg, half of the chopped cilantro, grated white cheese, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a bowl. Let the mixture rest for 5 minutes so the cornmeal can absorb moisture.

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   6. Shape 12 round, slightly flattened bites with damp hands. Heat a nonstick skillet or griddle over medium heat with 2 tablespoons of oil and cook them for 4 to 5 minutes per side, until firm and golden. You can also finish them in a preheated oven at 400 °F / 200 °C for 8 minutes if you want them firmer.

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   7. Make the cream by blending the avocado with the plain yogurt, lime juice, the remaining cilantro, and a pinch of salt until thick and smooth. If you prefer a lighter texture, add 1 or 2 tablespoons of the reserved broth.

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   8. Serve 3 bites per plate, top or accompany with the mild coffee-shredded beef, and finish with the avocado cream. Serve hot.