Budare Yuca and Sweet Corn Cake with Ají Dulce Hen Stew and Papelón-Lime Cream

Instructions

1. 1

   1. Place the cooked yuca, still warm, in a large bowl, remove any tough fibers, and mash it into a thick puree. Add the sweet corn kernels, pre-cooked cornmeal, melted butter, egg, 4 g salt, 1 g black pepper, and mix until you have a rustic but even dough.

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   2. Heat a large budare or nonstick skillet over medium heat and add 1 tablespoon vegetable oil. Spread the yuca and corn mixture into a thick cake about 2 to 3 cm thick. Cook for 8 to 10 minutes on the first side until golden. Flip using a plate or lid and cook 8 more minutes on the second side. Keep warm.

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   3. In another wide skillet, heat the remaining tablespoon of vegetable oil over medium heat. Sauté the onion and ají dulce for 5 minutes, stirring until softened. Add the garlic and cook 1 minute more.

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   4. Stir in the chopped tomato, remaining salt, remaining black pepper, ground cumin, and 15 g grated panela. Cook for 6 to 8 minutes until the tomato breaks down and forms a juicy base.

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   5. Add the shredded hen and the hen broth. Cook over medium-low heat for 12 to 15 minutes, stirring occasionally, until the stew is moist but not watery. Add the fresh cilantro and adjust seasoning if needed.

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   6. For the papelón-lime cream, combine the nata or heavy cream with the remaining 10 g grated panela in a small saucepan. Warm over low heat for 2 to 3 minutes, just until the panela dissolves. Remove from the heat and stir in the lime juice and lime zest.

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   7. If you want to reheat everything together, transfer the budare cake to an oven-safe tray and bake at 180 °C / 350 °F for 8 minutes. You can also warm it directly in a covered skillet over low heat for 3 to 4 minutes.

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   8. Serve the yuca and sweet corn cake on a platter or in individual portions. Spoon the ají dulce hen stew over the top and finish with the papelón-lime cream on top or on the side.