Baked Mapuey and Corn Cakes Stuffed with Ají Dulce Shark and Lime Mojo

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F and lightly grease a baking tray with 1 teaspoon of the vegetable oil.

2. 2

   Boil the mapuey in enough water with 1 teaspoon of salt for 18 to 22 minutes, until very tender. Drain well and mash while still hot until smooth.

3. 3

   Transfer the mashed mapuey to a large bowl and mix with the precooked cornmeal, warm water, and 1 tablespoon of the annatto oil. Knead for 2 to 3 minutes until you get a soft, workable, non-sticky dough. Let it rest for 10 minutes.

4. 4

   While the dough rests, make the filling. Heat 1 tablespoon vegetable oil and 1 teaspoon annatto oil in a large skillet over medium heat. Sauté the onion, ají dulce, red bell pepper, and garlic for 5 minutes.

5. 5

   Add the grated tomato, cumin, 1/2 teaspoon salt, and 2 teaspoons grated panela. Cook for 3 minutes, stirring, until the base looks thick and fragrant.

6. 6

   Add the shredded shark and the fish stock or water. Cook for 6 to 8 minutes over medium heat, stirring so the fish absorbs the stew. Add half of the chopped cilantro and 1 tablespoon of the lime juice. Remove from the heat.

7. 7

   In another skillet, heat the remaining teaspoon of vegetable oil and sauté the small plantain cubes for 3 to 4 minutes until lightly golden. Fold them into the shark filling and let cool for 10 minutes.

8. 8

   For the mojo, combine the remaining chopped cilantro, the extra cilantro leaves, lime zest, the remaining 2 tablespoons lime juice, the remaining teaspoon grated panela, 1 tablespoon annatto oil, and a pinch of salt in a small bowl.

9. 9

   Divide the dough into 12 equal portions. Shape each into a ball, flatten it in your palm, place 1 to 2 tablespoons of the shark filling in the center, and seal well. Shape into slightly oval cakes.

10. 10

    Place the cakes on the tray, brush them with the remaining teaspoon annatto oil, and bake for 22 to 25 minutes at 200 °C / 400 °F, turning halfway through, until firm and golden.

11. 11

    Remove from the oven and let rest for 5 minutes. Serve the cakes hot with the lime-cilantro mojo on top or on the side.