Cassava Skillet Pie with Crispy Cheese and Sweet Pepper Mojo

Instructions

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   1. Place the cassava in a pot with enough water and 1 teaspoon of salt. Bring to a boil and cook for 20 to 25 minutes, until very tender. Drain, remove the fibrous core if present, and keep warm.

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   2. While the cassava cooks, make the filling. Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add the onion, sweet peppers, red bell pepper, and half of the minced garlic. Cook for 6 to 8 minutes until the vegetables are soft and fragrant.

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   3. Stir in the ground cumin, dried oregano, grated panela, 1/2 teaspoon salt, and the vinegar. Cook 2 minutes more, stirring, until you have a juicy but not watery sofrito. Remove from the heat.

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   4. Place the hot cassava in a bowl and mash it with the butter, warm milk, egg, and black pepper until you get a thick rustic mash with no large lumps. If needed, mix very well so the egg is fully incorporated by the heat of the cassava.

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   5. Preheat the oven to 400°F / 200°C. Lightly grease an oven-safe skillet or a 24 cm / 9.5-inch round baking dish with a little of the remaining oil.

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   6. Spread two-thirds of the mashed cassava over the bottom and sides of the skillet or dish, pressing with a spoon to form a crust. Fill with the sweet pepper sofrito and level the surface. Cover with the remaining mashed cassava.

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   7. Bake the pie for 20 minutes at 400°F / 200°C, until firm and lightly golden around the edges.

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   8. While the pie bakes, heat the remaining 1 tablespoon vegetable oil in a nonstick skillet over medium-high heat. Add the semi-firm white cheese cubes and sear for 1 to 2 minutes per side until a crisp crust forms. Set aside.

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   9. Make the mojo by combining the fresh cilantro, the remaining minced garlic, lime juice, water, and a pinch of salt and black pepper. Finely chop everything together or briefly process until you have a loose rustic sauce.

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    10. Remove the pie from the oven, distribute the seared cheese over the top, and bake again for 5 more minutes at 400°F / 200°C so the cheese settles onto the surface.

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    11. Let rest for 5 minutes before serving. Finish with the cilantro-lime mojo on top or on the side.

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    12. Slice into portions and serve hot, making sure each serving includes cassava base, sofrito filling, and crispy cheese with mojo.