Cassava Flatbread Mille-Feuille with Papelón Shredded Beef and Avocado Cream

Instructions

1. 1

   1. Place the beef flank in a pot with 500 ml (2 cups) of the beef stock or water, half of the white onion, half of the garlic, 1/2 teaspoon salt, and a pinch of black pepper. Cook covered over medium heat for 60 minutes, or until the meat is tender and easy to shred.

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   2. While the beef cooks, combine the red onion with the white vinegar, 15 ml (1 tbsp) lemon juice, and a pinch of salt. Let it sit for 20 minutes to lightly pickle.

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   3. Remove the beef from the pot, reserve 250 ml (1 cup) of the cooking liquid, and shred the beef into medium strands using two forks.

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   4. Heat 30 ml (2 tbsp) annatto oil or vegetable oil in a wide skillet over medium heat. Sauté the remaining white onion, sweet pepper, and remaining garlic for 5 minutes until fragrant and soft.

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   5. Add the tomato, tomato paste, grated papelón, cumin, oregano, remaining salt, and black pepper. Cook for 4 minutes, stirring, until a juicy base forms.

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   6. Add the shredded beef and 250 ml (1 cup) of the reserved cooking liquid. Cook over medium-low heat for 15 to 20 minutes, stirring occasionally, until the beef is moist and glossy but not runny.

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   7. Preheat the oven to 350°F (175°C). Cut or break each cassava flatbread into rectangular pieces or quarters for easier assembly. Brush them with the remaining oil and toast on a tray for 6 to 8 minutes, watching carefully so they become crisp without burning.

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   8. For the cream, blend or process the avocado with 15 ml (1 tbsp) lemon juice, the water, and half of the cilantro until smooth and spreadable. Adjust with a pinch of salt.

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   9. To assemble each serving, place a layer of toasted cassava flatbread, add a portion of shredded beef, spread on a little avocado cream, and repeat with another layer of flatbread and beef to create a 2- to 3-layer stack.

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    10. Finish each serving with the pickled red onion, the remaining cilantro on top, and an extra touch of black pepper. Serve immediately to keep the contrast between crisp cassava and juicy filling.