Yuca Molotes with Beef Tinga and Toasted Tomatillo Salsa

Instructions

1. 1

   1. Place the beef flank steak in a pot with the water, bay leaf, 4 g salt, 1 g black pepper, 60 g onion, and 1 garlic clove. Bring to a boil, reduce the heat, and cook covered for 35 minutes, or until the meat is tender and easy to shred. Remove the beef, let it cool slightly, and shred it. Reserve 120 ml (1/2 cup) of the broth.

2. 2

   2. While the beef cooks, place the yuca in another pot with enough water to cover it and a pinch of salt. Cook until very soft, about 20 to 25 minutes. Drain, remove any tough inner fiber, and mash the hot yuca with the butter, cornstarch, and 2 g salt until smooth. Let it cool slightly so it is easy to handle.

3. 3

   3. For the tinga, heat 15 ml (1 tbsp) of the vegetable oil in a skillet over medium heat. Add 120 g sliced onion and cook for 5 minutes until softened. Stir in 2 chopped garlic cloves and cook for 30 seconds. Add the roma tomato, chipotle in adobo, oregano, 2 g salt, and 1 g black pepper. Cook for 8 minutes until a thick sauce forms.

4. 4

   4. Add the shredded beef to the skillet with the tomato sauce. Pour in 120 ml (1/2 cup) of the reserved broth and cook for 8 to 10 minutes over medium-low heat until the tinga is juicy but not runny. Adjust salt if needed and let it cool slightly.

5. 5

   5. For the salsa, preheat a griddle, cast-iron skillet, or oven broiler to high heat. If using the oven, preheat it to 450°F (230°C). Roast or broil the tomatillos, serrano chile, 1 garlic clove, and 30 g onion until blistered and softened, 10 to 12 minutes, turning halfway if needed.

6. 6

   6. Blend the roasted tomatillos, serrano chile, garlic, roasted onion, lime juice, 10 g cilantro, and 2 g salt until smooth but still slightly textured. Set aside.

7. 7

   7. Take portions of yuca dough, about 90 g each, and roll into a ball, then flatten in your palm. Place 2 to 3 tablespoons of beef tinga in the center, seal carefully, and shape into an oval molote. Repeat with all the dough and filling.

8. 8

   8. Heat the remaining vegetable oil in a deep pot or deep skillet to 350°F (175°C). Fry the molotes in batches of 3 to 4 pieces for 3 to 4 minutes per side, until golden and crisp. Drain on a rack or paper towels.

9. 9

   9. Serve the molotes hot with the toasted tomatillo salsa, Mexican crema, crumbled queso fresco, and the remaining cilantro on top.