Quinoa and Shrimp Muchín with Warm Sambo Cream and Herb Chili Sauce

Instructions

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   1. Place the yuca in a pot with enough water and 4 g (3/4 tsp) salt. Cook over medium heat for 20 to 25 minutes, until very tender. Drain well, remove any tough center fibers, and mash the yuca while still hot until smooth. Mix with 15 ml (1 tbsp) achiote oil and let it cool slightly.

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   2. Meanwhile, make the filling. Heat a skillet over medium heat with 15 ml (1 tbsp) achiote oil. Sauté 60 g (1/2 cup) red onion and 6 g (2 cloves) garlic for 2 to 3 minutes. Add the chopped shrimp, cumin, and 2 g (1/4 tsp) salt. Cook for 3 to 4 minutes, until the shrimp turn opaque and are fully cooked.

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   3. Remove the skillet from the heat and add the cooked quinoa, crumbled fresh cheese, and 10 g (1/4 cup) chopped cilantro. Mix well and let the filling cool enough to handle.

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   4. For the warm sambo cream, place the sambo squash in a saucepan with the milk, vegetable broth or water, 30 g (1/4 cup) red onion, 3 g (1 clove) garlic, butter, and 2 g (1/4 tsp) salt. Cook over medium heat for 15 to 18 minutes, until the sambo is very soft.

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   5. Blend the sambo mixture until silky smooth. Return the cream to the saucepan and keep it over low heat for 2 to 3 more minutes, without bringing it to a strong boil. If you want a lighter texture, add a little more broth or water. Keep warm.

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   6. For the herb chili sauce, combine the tree tomato, the remaining 30 g (1/4 cup) red onion, fresh red chili, lime juice, the remaining 10 g (1/4 cup) cilantro, and 2 g (1/4 tsp) salt in a bowl. Let it rest for 10 minutes so the flavors can meld.

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   7. Divide the yuca dough into 8 portions. With lightly damp hands, flatten each portion, place 2 to 3 tablespoons of the shrimp and quinoa filling in the center, and close to form oval muchines. If the dough cracks, gently press it back together to seal.

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   8. Heat the vegetable oil for frying in a pot or deep skillet to 350 °F / 175 °C. Fry the muchines in batches for 4 to 5 minutes per side, until golden and crisp. Remove and drain on paper towels.

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   9. To serve, spread the warm sambo cream onto the plates, place two muchines on top per serving, and finish with a spoonful of the herb chili sauce. Serve immediately.

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    10. If you need to reheat the muchines, place them on a tray and bake at 375 °F / 190 °C for 8 to 10 minutes to restore their crisp texture.