Baked Papelón and Anise Mandocas with Warm Queso Llanero Cream

Instructions

1. 1

   Preheat the oven to 400°F / 200°C and lightly grease a baking sheet with a little vegetable oil.

2. 2

   Place the ripe plantain in a small pot with enough water to cover it and cook over medium heat for 10 to 12 minutes, until very tender. Drain well.

3. 3

   While the plantain cooks, mix the warm water with the grated papelón in a bowl until mostly dissolved.

4. 4

   Mash the hot plantain into a smooth purée. Add the pre-cooked cornmeal, the warm water and papelón mixture, anise seeds, 1/2 teaspoon salt, and 1 tablespoon vegetable oil. Mix and knead for 2 to 3 minutes until you get a soft, shapeable, slightly moist dough. Let it rest for 5 minutes.

5. 5

   Divide the dough into 6 portions. Shape each portion into a rope and join the ends to form mandoca rings. Place them on the prepared tray and brush or rub them with the remaining tablespoon of vegetable oil.

6. 6

   Bake the mandocas for 18 to 22 minutes at 400°F / 200°C, turning them halfway through, until golden around the edges.

7. 7

   While they bake, make the warm cream. In a small skillet or saucepan, melt the butter over medium-low heat. Add the white onion and Venezuelan sweet pepper, and cook for 3 to 4 minutes until softened but not browned.

8. 8

   Add the whole milk and the remaining salt, and heat gently without boiling. Stir in the grated queso llanero little by little, stirring constantly, until you get a thick, slightly stretchy cream, about 3 to 5 minutes.

9. 9

   Turn off the heat and add the chopped fresh cilantro. Mix well.

10. 10

    Serve the mandocas hot with the warm queso llanero and sweet pepper cream spooned on top or on the side for dipping.