Creole Mosaic of Yuca and Pumpkin with Shredded Beef in Panela Glaze, Cilantro Yogurt and Crispy Casabe

Instructions

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   1. Place the beef in a pot with 250 ml (1 cup) beef stock, half of the onion, 2 garlic cloves, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cook covered over medium heat for 45 minutes, or until tender. If using a pressure cooker, cook for 25 minutes after it reaches pressure. Remove the beef, let it cool slightly, and shred it. Reserve 125 ml (1/2 cup) of the cooking liquid.

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   2. While the beef cooks, boil the yuca in water with a pinch of salt for 20 to 25 minutes until tender but not falling apart. Drain, remove the fibrous core, and mash into a rustic puree. Set aside.

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   3. Steam or boil the pumpkin for 10 to 12 minutes until tender. Drain very well and mash with a fork into a thick puree. Mix the pumpkin with a pinch of salt and 1 tablespoon annatto oil or vegetable oil.

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   4. In a large skillet, heat 2 tablespoons annatto oil or vegetable oil. Sauté the remaining onion, red bell pepper, sweet pepper, and remaining garlic for 6 to 8 minutes until fragrant and softened.

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   5. Add the crushed tomato, grated panela, ground cumin, dried oregano, 250 ml (1 cup) beef stock, 1/2 teaspoon salt, and 1/2 teaspoon black pepper to the sautéed vegetables. Cook over medium heat for 5 minutes.

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   6. Add the shredded beef and the reserved 125 ml (1/2 cup) cooking liquid. Cook for 10 to 12 minutes, stirring, until the filling is juicy but thick. Adjust salt and pepper if needed.

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   7. Preheat the oven to 200 °C / 400 °F. Grease a roughly 33 x 23 cm (13 x 9 in) baking dish with the butter.

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   8. Mix the thick plain yogurt with the fresh cilantro, lime juice, a pinch of salt, and a pinch of black pepper. Chill this cilantro yogurt until needed.

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   9. Spread half of the yuca puree over the bottom of the baking dish. Spoon the pumpkin puree on top in an irregular mosaic pattern. Add the remaining yuca between the spaces and smooth lightly so both colors stay visible.

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    10. Cover the yuca and pumpkin mosaic with the shredded beef filling. Sprinkle the crumbled llanero cheese or mild feta on top and scatter the broken casabe pieces for crunch.

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    11. Bake for 20 to 22 minutes at 200 °C / 400 °F, until the edges are lightly golden and the cheese is just melted.

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    12. Let rest for 8 minutes before serving. Finish each portion with spoonfuls of cilantro yogurt or serve it on the side.