Golden Yuca Pie with Hand-Cut Beef, Roasted Red Pepper, and Criollo Cheese

Instructions

1. 1

   Preheat the oven to 220°F / 105°C to gently warm the roasted pepper if it is cold, then raise it to 400°F / 200°C for baking the pie. Lightly grease a medium baking dish.

2. 2

   Boil the yuca in plenty of water with half of the salt for 25 to 30 minutes, until very tender. Drain, remove any tough inner fibers, and mash until smooth.

3. 3

   While the yuca is still hot, mix the mash with the butter, warm milk, half of the criollo cheese, some black pepper, and adjust the salt. Keep covered and set aside.

4. 4

   Heat the oil in a wide skillet over medium-high heat. Add the onion and cook for 5 minutes until translucent. Stir in the garlic and cook 1 minute more.

5. 5

   Add the hand-cut beef and brown it for 6 to 8 minutes, stirring to separate the pieces. Season with the remaining salt, black pepper, sweet paprika, cumin, dried oregano, and mild ground chili.

6. 6

   Add the crushed tomato, beef stock or water, roasted red bell pepper, and green olives. Cook for 8 to 10 minutes over medium heat until the filling is juicy but not runny. Turn off the heat and stir in the fresh parsley.

7. 7

   Spread half of the yuca mash in the baking dish. Cover with all of the beef filling in an even layer. Drizzle the beaten egg over it in thin lines, then add the remaining yuca mash, smoothing the top with a spoon.

8. 8

   Sprinkle the remaining criollo cheese over the top. Bake at 400°F / 200°C for 18 to 22 minutes, until piping hot and golden on the surface.

9. 9

   Let rest for 10 minutes before serving so the pie sets and slices more neatly.