Green Plantain and Sweet Corn Dumplings with Warm Beef Salpicon in Sweet Pepper Sauce and Queso Llanero Cream

Instructions

1. 1

   1. Place the beef flank in a pot with the water, 100 g (3/4 cup) of the onion, 2 garlic cloves, the bay leaf, 4 g (3/4 tsp) salt, and 1 g (1/4 tsp) black pepper. Bring to a boil, reduce the heat, and cook covered for 35 to 40 minutes, until the beef is tender. Remove, let it cool slightly, and finely shred it. Reserve 120 ml (1/2 cup) of the broth.

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   2. While the beef cooks, boil the green plantain in enough water for 15 to 18 minutes, until tender but not falling apart. Drain well and mash while hot into a thick purée.

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   3. Blend or process half of the corn kernels into a rustic paste and mix with the mashed plantain. Add the remaining whole corn kernels, pre-cooked cornmeal, butter, 40 g (1.4 oz) of the grated queso llanero, 10 g (1/4 cup) cilantro, the egg, 2 g (1/3 tsp) salt, and a pinch of black pepper. Mix until you get a shapeable dough. If it feels too wet, let it rest for 5 minutes so the cornmeal absorbs some moisture.

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   4. Divide the dough into 8 portions and shape compact oval or round dumplings. Heat 30 ml (2 tbsp) vegetable oil in a large skillet over medium heat and brown the dumplings for 3 to 4 minutes per side, until evenly crusted. Then transfer them to a tray and finish cooking in a preheated oven at 180 °C / 350 °F for 10 minutes.

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   5. For the warm salpicon, heat 15 ml (1 tbsp) vegetable oil in another skillet over medium heat. Sauté the remaining 100 g (3/4 cup) onion with 2 garlic cloves for 2 minutes. Add the sweet pepper and cook 3 more minutes. Stir in the tomato, grated panela, vinegar, cumin, 2 g (1/3 tsp) salt, and the remaining black pepper. Cook for 4 minutes until the tomato softens.

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   6. Add the shredded beef and 120 ml (1/2 cup) of the reserved broth to the skillet. Cook for 5 to 7 minutes, stirring, until the salpicon is juicy but not runny. Turn off the heat and mix in 5 g (2 tbsp) chopped cilantro.

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   7. For the queso llanero cream, place the light cream, milk, and the remaining 80 g (2.8 oz) grated queso llanero in a small saucepan. Cook over low heat for 3 to 4 minutes, stirring, until the cheese partially melts and the sauce becomes creamy. Add the remaining chopped cilantro and adjust salt if needed.

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   8. Serve 2 dumplings per portion, top with the warm beef salpicon, and finish with the hot queso llanero cream spooned over or served on the side.