Criollo Green Plantain and Cheese Rolls with Mild Cocoa Shredded Beef

Instructions

1. 1

   1. Place the beef flank in a pot with the water, 60 g of the onion, 2 garlic cloves, the bay leaf, and 4 g of salt. Cook covered over medium heat for 35 minutes, or until the meat is tender enough to shred. Remove the meat, reserve 240 ml (1 cup) of the cooking broth, and shred the beef into medium strands.

2. 2

   2. While the beef cooks, preheat the oven to 220 °C / 425 °F. Slice the green plantains lengthwise into sheets about 5 mm thick. Brush them with 15 ml (1 tbsp) of oil and a pinch of salt. Bake on a tray for 12 minutes, turning halfway through, until flexible but not overly browned.

3. 3

   3. In a large skillet, heat 30 ml (2 tbsp) of oil over medium heat. Sauté the remaining onion and remaining garlic for 3 minutes. Add the sweet pepper, tomatoes, tomato paste, grated panela, cocoa powder, cumin, black pepper, and the remaining 4 g of salt. Cook for 8 minutes, stirring, until you get a thick, fragrant sauce.

4. 4

   4. Add the shredded beef to the skillet with 120 ml (1/2 cup) of the reserved cooking broth. Cook for 8 minutes over medium-low heat until the meat is juicy and well coated in the sauce. Add half of the cilantro and mix.

5. 5

   5. Grease a baking dish with the butter. Spread a thin layer of the beef sauce over the bottom of the dish.

6. 6

   6. Place one stick of white cheese on each roasted plantain slice and roll it up carefully. Arrange the rolls seam-side down over the sauce in the dish. If any shredded beef remains, distribute it between the rolls.

7. 7

   7. Pour the remaining 120 ml (1/2 cup) of cooking broth around the rolls to keep them moist. Bake at 200 °C / 400 °F for 15 minutes, until the cheese softens and the sauce bubbles.

8. 8

   8. Remove from the oven, sprinkle with the remaining fresh cilantro, and let rest for 5 minutes before serving. Serve hot with some of the sauce on top.