Baked Taro-Corn Arepita Casserole with Sweet Pepper Goat, Creamy Bayo Beans, and Hand Cheese

Instructions

1. 1

   1. Place the goat meat in a pot with 1/3 of the onion, half of the garlic, half of the sweet pepper, the tomato, cumin, annatto or paprika, panela, 1 teaspoon salt, black pepper, and 500 ml (2 cups) of stock or water. Cover and cook over medium heat for 50 minutes, until the meat is tender and the liquid has reduced into a thick sauce.

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   2. While the goat cooks, place the taro in a pot with enough water to cover and boil for 20 to 25 minutes, until very soft. Drain and mash while still hot until smooth.

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   3. Add the corn kernels, pre-cooked cornmeal, 1 tablespoon oil, 1/2 teaspoon salt, 2 tablespoons cilantro, and 120 ml (1/2 cup) water to the mashed taro. Mix until you have a soft but shapeable dough.

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   4. Shape 12 small, slightly thick arepitas. Heat 1 tablespoon oil in a skillet and brown them for 2 to 3 minutes per side, just to seal them. Set aside.

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   5. For the creamy bayo beans, heat the butter with 1 tablespoon oil in a saucepan. Sauté the remaining onion, the remaining garlic, and part of the remaining sweet pepper for 4 to 5 minutes.

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   6. Add the cooked bayo beans and 250 ml (1 cup) stock or water and cook for 5 minutes. Blend or process until thick and creamy. Return to the heat, add the table cream or heavy cream, adjust salt, and cook 2 minutes more. Keep warm.

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   7. Once the goat is ready, lightly shred it in its own sauce so you have a mix of strands and small chunks. Stir in the remaining cilantro and adjust salt if needed.

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   8. Preheat the oven to 200 °C / 400 °F. Lightly grease a casserole dish or baking dish.

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   9. Spread a layer of creamy bayo beans on the bottom. Arrange 6 arepitas on top. Cover with half of the goat stew and some of the hand cheese. Repeat with another layer of arepitas, the remaining goat, and finish with the remaining cheese.

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    10. Bake the casserole for 15 minutes at 200 °C / 400 °F, or until the cheese is fully melted and the edges are bubbling. If you want more color, broil for 2 additional minutes, watching closely.

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    11. Let rest for 8 minutes before serving so the casserole can set slightly. Serve hot, making sure each portion includes arepitas, creamy beans, goat, and melted cheese.