Sweet corn and squash cakes with gently cocoa-braised shredded beef, white bean cream, and pickled onion

Instructions

1. 1

   Place the beef flank or brisket in a pot with 1000 ml (4.25 cups) water and 1 teaspoon salt. Bring to a boil, lower the heat, and cook covered for 55 to 65 minutes, until the meat is tender and easy to shred. Reserve 180 ml (0.75 cup) of the cooking broth and shred the beef.

2. 2

   While the beef cooks, make the pickle: combine the red onion with the white vinegar, 15 ml (1 tbsp) lime juice, sugar, and a pinch of salt. Massage lightly with your hands and let it rest for at least 20 minutes.

3. 3

   Cook the squash in boiling water or steam for 10 to 12 minutes, until very soft. Drain well and mash into a smooth purée.

4. 4

   For the beef filling, heat 30 ml (2 tbsp) vegetable oil in a wide skillet over medium heat. Sauté the white onion for 4 minutes. Add the garlic, red bell pepper, and ají dulce, and cook 4 minutes more.

5. 5

   Add the crushed tomato, grated panela, cocoa powder, ground cumin, 0.5 teaspoon salt, and black pepper. Cook for 2 minutes, then add the shredded beef and 120 ml (0.5 cup) of the reserved broth. Cook over medium-low heat for 12 to 15 minutes, stirring, until the mixture is juicy but concentrated. Adjust salt if needed.

6. 6

   For the white bean cream, blend the cooked white beans with 60 ml (0.25 cup) of the reserved broth, 15 ml (1 tbsp) lime juice, half of the chopped cilantro, 15 ml (1 tbsp) vegetable oil, and a pinch of salt until thick and silky. If you like, warm it over low heat for 2 to 3 minutes before serving.

7. 7

   For the corn-squash cakes, mash or pulse half of the sweet corn in a processor for a coarse texture, leaving the other half whole. Mix both with the squash purée, pre-cooked cornmeal, grated cheese, egg, baking powder, 0.5 teaspoon salt, and the remaining chopped cilantro. Let the mixture rest for 5 minutes so the cornmeal can hydrate.

8. 8

   Shape 12 small cakes with lightly damp hands. If the mixture feels too soft, let it rest 3 more minutes.

9. 9

   Heat 15 ml (1 tbsp) vegetable oil on a griddle or large skillet over medium heat. Brown the cakes in batches for 3 to 4 minutes per side until firm and deeply golden. If you prefer to finish them in the oven, place them on a tray and bake at 200 °C / 400 °F for 8 minutes after browning.

10. 10

    To serve, spread a layer of white bean cream on each plate, place 2 cakes on top, add a portion of the gently cocoa-braised shredded beef, and finish with the drained pickled onion. Serve right away.