Golden Taro and Sweet Corn Cachapas with Mushroom Pabellón in Panela Glaze and Avocado Guasacaca

Instructions

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   1. Place the sweet corn kernels, cooked taro, pre-cooked cornmeal, milk, egg, 10 g (1 tbsp) panela, 4 g (3/4 tsp) salt, and 1 g (1/4 tsp) black pepper in a blender or food processor. Blend until thick, mostly smooth, and evenly combined. Let it rest for 10 minutes.

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   2. While the batter rests, make the filling. Heat 15 ml (1 tbsp) annatto oil in a large skillet over medium heat. Sauté the onion and sweet Venezuelan pepper for 4 to 5 minutes until softened. Add the garlic and cook 30 seconds more.

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   3. Add the mushrooms, 4 g (1/2 tsp) salt, 1 g (1/4 tsp) black pepper, and ground cumin. Cook for 6 to 8 minutes, stirring, until the mushrooms release their moisture and begin to brown.

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   4. Stir in the black beans, remaining panela, vinegar, and vegetable broth or water. Cook over medium-low heat for 5 to 7 minutes until the mixture becomes juicy and lightly glazed. Adjust salt if needed and keep warm.

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   5. For the guasacaca, place the avocado, cilantro, lime juice, water, and a pinch of salt in a blender or food processor. Blend until creamy and pourable. If you want it thinner, add 1 more tablespoon of water.

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   6. Heat a budare, griddle, or nonstick skillet over medium heat. If using the oven to keep them warm, preheat it to 200 °F / 95 °C. Grease the surface with a little butter and a few drops of the remaining oil.

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   7. Pour portions of the batter to form 4 medium cachapas. Cook each one for 3 to 4 minutes per side, adding more butter as needed, until golden outside and cooked through inside.

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   8. Transfer the cooked cachapas to the oven at 200 °F / 95 °C if you want to keep them warm while finishing the rest.

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   9. To serve, place each cachapa on a plate, spoon the mushroom and black bean pabellón on top, add dollops of avocado guasacaca, and finish with grated white cheese.

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    10. Serve immediately while hot, so you get the contrast between the golden cachapas, the glossy filling, and the fresh sauce.