Venezuelan FoodBudare Cake of Taro Root and Sweet Corn with Coffee-Seared Beef, Guayanés Cheese Cream, and Warm Watercress Salad
An original Venezuelan main dish featuring a golden budare-cooked cake of taro root and sweet corn, sliced beef seared with coffee and ají dulce, a silky Guayanés cheese cream, and a warm salad of watercress, red onion, and tomato. It has a distinctly Venezuelan profile, a soft center, and crisp golden edges.
Ingredients
- 500 g peeled and grated taro root (exprimir lightly si suelta mucho líquido)
- 250 g fresh sweet corn kernels (pueden ser fresh or descongelados)
- 60 g pre-cooked cornmeal (blanca or amarilla)
- 1 unit egg (for ligar the mezcla)
- 80 g grated llanero cheese (for the dough of the pastel)
- 8 g salt (divided entre preparaciones)
- 2 g black pepper (freshly ground, divided)
- 45 ml annatto oil or vegetable oil (divided)
- 450 g beef tenderloin or sirloin (cut in strips finas)
- 120 ml strong black coffee (without sugar)
- 15 g grated panela (aporta balance al café)
- 60 g sweet ají peppers (without semillas and in strips finas)
- 100 g white onion (en pluma fina)
- 9 g garlic (chopped)
- 1 g ground cumin (for the carne)
- 180 g Guayanés cheese (diced)
- 180 ml milk (for the cream)
- 8 g cornstarch (for estabilizar the cream)
- 15 g butter (for the cream)
- 80 g watercress (lavado and dry)
- 60 g red onion (en pluma fina)
- 120 g firm tomato (in wedges small)
- 30 ml lime juice (freshly squeezed)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. In a large bowl, combine the grated taro root, sweet corn kernels, pre-cooked cornmeal, egg, grated llanero cheese, 4 g salt, 1 g black pepper, and 15 ml (1 tbsp) annatto oil until you have a moist, even mixture.
- 2
2. Heat a large budare or nonstick skillet over medium heat. If you want to finish the cake in the oven, preheat it to 180 °C / 350 °F. Lightly grease the budare or skillet with a little annatto oil.
- 3
3. Spread the taro and corn mixture onto the budare, shaping it into a thick cake about 2 cm thick. Cook for 8 to 10 minutes on the first side until firm and golden. Flip it using a plate or lid and cook 8 to 10 minutes more. If the center is still too wet, transfer it to the oven at 180 °C / 350 °F for 8 additional minutes.
- 4
4. While the cake cooks, season the beef with the remaining salt, the remaining black pepper, and the ground cumin. Set aside.
- 5
5. In a large skillet, heat 15 ml (1 tbsp) oil over medium-high heat. Add the white onion and sweet ají peppers and sauté for 3 minutes. Stir in the garlic and cook 30 seconds more.
- 6
6. Add the beef strips and stir-fry for 3 to 4 minutes until the meat changes color and lightly browns. Pour in the strong black coffee and add the grated panela. Cook for 4 to 5 minutes, stirring, until the liquid reduces and lightly glazes the meat and vegetables.
- 7
7. For the cream, blend or whisk in a small saucepan the Guayanés cheese, milk, and cornstarch until as smooth as possible. Set over low heat, add the butter, and cook for 3 to 5 minutes, stirring constantly, until thick and silky. Do not let it boil hard.
- 8
8. In another skillet, heat the remaining 15 ml (1 tbsp) oil over medium heat. Add the red onion and cook for 1 minute. Add the tomato and sauté 1 minute more. Add the watercress, turn off the heat, and finish with the lime juice to make a warm, lightly wilted salad.
- 9
9. Place the budare cake on a serving platter and cut into 4 portions. Top each portion with the coffee beef, add a generous spoonful of Guayanés cheese cream, and finish with the warm watercress salad on top or on the side.
- 10
10. Serve right away while the cake is still crisp at the edges, the beef is juicy, and the cheese cream remains warm.
Chef tips
Grate the taro root on the coarse side and cook it the same day to avoid discoloration. If the cake sticks when flipping, let it brown a little longer before moving it. The cheese cream should be pourable but coating; if it gets too thick, loosen it with a splash of extra milk.
Substitutions
You can swap the beef for shredded chicken or sautéed mushrooms for a vegetarian version. Guayanés cheese can be replaced with firm queso de mano or low-moisture fresh mozzarella. If you cannot find taro root, use well-drained grated cassava, though the texture will be less creamy.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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