Green Plantain and Corn Fritters with Sweet Pepper Shredded Beef, Warm Pumpkin Cream, and Cilantro Salad

Instructions

1. 1

   1. Place the beef flank in a pot with 750 ml (3.2 cups) water, half of the white onion, half of the garlic, and 1 teaspoon salt. Cook covered over medium heat for 45 minutes, or until the beef is tender and easy to shred. If using a pressure cooker, cook for 25 minutes. Remove the beef, let it cool slightly, and shred it. Reserve 250 ml (1 cup) of the broth.

2. 2

   2. While the beef cooks, place the pumpkin in a small pot with enough water to cover it and a pinch of salt. Cook for 12 to 15 minutes until very soft. Drain and blend with the milk, butter, 1 tablespoon cilantro, and a pinch of black pepper until smooth. Transfer the cream to a saucepan and warm over low heat for 3 to 4 minutes without boiling. Keep warm.

3. 3

   3. For the stew, heat 2 tablespoons vegetable oil in a wide skillet over medium heat. Sauté the remaining white onion, remaining garlic, sweet pepper, and red bell pepper for 5 minutes. Add the tomato, grated panela, cumin, 1/2 teaspoon salt, and 60 ml (1/4 cup) reserved broth. Cook for 6 to 8 minutes until the sauce thickens.

4. 4

   4. Add the shredded beef to the stew and mix well. Cook 5 minutes more, adding a little more reserved broth if needed. Adjust with salt and black pepper. Keep warm.

5. 5

   5. For the fritters, combine the grated green plantain, corn kernels, pre-cooked cornmeal, egg, 2 tablespoons chopped cilantro, 1/2 teaspoon salt, and 2 tablespoons red onion in a bowl. Mix until you have a moist, compact batter. Let it rest for 5 minutes so the cornmeal absorbs some moisture and the fritters are easier to shape.

6. 6

   6. Preheat the oven to 200 °C / 400 °F. Shape 12 small to medium fritters from the mixture. Heat 4 tablespoons vegetable oil in a nonstick skillet over medium heat and brown them for 2 to 3 minutes per side. Transfer to a tray and bake for 8 minutes at 200 °C / 400 °F so the centers finish cooking.

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   7. Toss the remaining red onion with the remaining cilantro and the lime juice. Add a pinch of salt and let it rest for 5 minutes to make a quick fresh salad.

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   8. To serve, spoon a layer of warm pumpkin cream onto each plate, top with 3 fritters, add the sweet pepper shredded beef, and finish with the cilantro and red onion salad. Serve immediately.