Corn and Sweet Potato Dumpling Casserole with Papelón Shredded Beef, Creamy Black Beans and Melted Cheese

Instructions

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   1. Place the beef flank in a pot with 1500 ml (6.3 cups) water, 4 g salt, half of the onion, half of the red bell pepper, half of the sweet ají pepper, half of the garlic, and 1/2 tsp cumin. Bring to a boil, reduce the heat, and cook covered for 60 minutes, or until the meat is tender and easy to shred.

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   2. Remove the beef, let it cool slightly, and shred it into medium strands. Reserve 240 ml (1 cup) of the cooking broth and discard the rest or save it for another use.

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   3. In a large skillet, heat 1 tbsp vegetable oil over medium heat. Sauté the remaining onion, remaining bell pepper, remaining sweet ají pepper, and remaining garlic for 5 minutes until fragrant and softened.

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   4. Add the tomato paste, grated papelón, remaining 1/2 tsp cumin, black pepper, and 120 ml (1/2 cup) of the reserved broth. Stir in the shredded beef, mix well, and cook over medium-low heat for 10 minutes until juicy but not runny. Adjust salt if needed.

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   5. For the beans, place the cooked black beans in a small saucepan with 120 ml (1/2 cup) of the reserved broth, the dried oregano, and a pinch of salt. Cook over medium heat for 8 minutes, lightly mashing some of the beans with a spoon for a creamy texture. Set aside.

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   6. Cook the sweet potato in boiling water for 12 to 15 minutes until very soft. Drain and mash until smooth with the butter and 2 g salt.

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   7. In a large bowl, combine the sweet potato mash with the pre-cooked cornmeal, 360 ml (1 1/2 cups) warm water, cilantro, and a small portion of the grated cheese, about 40 g (1.4 oz). Knead for 2 to 3 minutes until you have a soft, moist, shapeable dough. Let it rest for 5 minutes.

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   8. Shape the dough into 12 medium dumplings. Flatten them slightly so they cook evenly.

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   9. Heat 1 tbsp vegetable oil on a griddle or wide skillet over medium heat. Brown the dumplings for 3 to 4 minutes per side until they develop a light crust. They should not be fully cooked yet.

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    10. Preheat the oven to 200°C / 400°F. Lightly grease a casserole dish or baking dish with the remaining tablespoon of oil.

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    11. Spread the creamy black beans on the bottom of the casserole. Top with the papelón shredded beef in an even layer.

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    12. Arrange the browned dumplings over the beef, slightly overlapping. Pour the remaining reserved broth over the top, just enough to keep everything moist without flooding the dish.

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    13. Cover with the remaining grated cheese. Bake at 200°C / 400°F for 20 minutes. Then broil for 3 to 5 minutes more, watching closely, until the cheese is melted and browned in spots.

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    14. Let the casserole rest for 8 minutes before serving so it can set slightly. Serve hot.