Llanero Yuca Roll with Annatto Chicken, Sweet Corn and Guayanés Cheese

Instructions

1. 1

   1. Place the yuca in a pot with enough water and add 1 teaspoon of the salt. Cook until very tender, 20 to 25 minutes. Drain well, remove any fibrous cores, and mash the yuca while still hot with the butter until smooth.

2. 2

   2. Add the beaten egg and pre-cooked cornmeal to the mashed yuca. Mix until you have a soft, workable dough that is not sticky. Keep covered while you prepare the filling.

3. 3

   3. For the filling, heat the annatto oil in a large skillet over medium heat. Add the onion, ají dulce peppers, and garlic, and sauté for 4 to 5 minutes until the onion turns translucent.

4. 4

   4. Add the shredded chicken, sweet corn, grated panela, vinegar, cumin, black pepper, and the remaining 1/2 teaspoon salt. Pour in the chicken broth or water and cook for 5 to 7 minutes, stirring, until the filling is moist but not watery.

5. 5

   5. Turn off the heat, add the fresh cilantro, and let the filling cool for 10 minutes. Then mix half of the Guayanés cheese into the filling and reserve the other half for finishing the roll.

6. 6

   6. Preheat the oven to 200 °C / 400 °F. Lightly grease a baking tray or rectangular pan with the vegetable oil.

7. 7

   7. Place the yuca dough between two sheets of parchment paper or kitchen plastic and roll it out into a rectangle about 12 x 9 inches and 1/2 inch thick.

8. 8

   8. Spread the filling over the dough, leaving a 2 cm / 3/4 inch border all around. Sprinkle the reserved Guayanés cheese on top.

9. 9

   9. Using the paper to help you, carefully roll the dough into a compact log. Seal the edges and place the roll seam-side down on the prepared tray. Brush the surface with the remaining vegetable oil.

10. 10

    10. Bake at 200 °C / 400 °F for 25 to 30 minutes, until the outside is set and lightly golden. Let rest for 10 minutes before slicing into thick rounds and serving.