Cassava Flatbread Turnovers with Papelón Braised Beef and Smoked Pumpkin Cream

Instructions

1. 1

   1. Preheat the oven to 220°C / 425°F. Place the pumpkin on a tray and toss it with 15 ml (1 tbsp) oil, the butter, half of the garlic, 2 g (1/4 tsp) salt, and a little black pepper. Roast for 30 minutes, until very tender and lightly browned on the edges.

2. 2

   2. Meanwhile, heat 15 ml (1 tbsp) oil in a pot over medium heat. Sear the beef for 6 to 8 minutes until browned on several sides. Add half of the onion, half of the sweet pepper, half of the tomato, half of the cumin, the annatto, 4 g (3 tbsp) of panela, and 250 ml (1 cup) stock or water. Cover and cook over medium-low heat for 45 minutes, or until the beef is tender.

3. 3

   3. Remove the beef from the pot, shred it with two forks, and return it to the sauce. Cook 8 to 10 minutes more, uncovered, so the filling becomes juicy but thick. Adjust with salt and pepper.

4. 4

   4. For the cream, transfer the roasted pumpkin to a blender or food processor. Add 125 ml (1/2 cup) stock or water, the grated white cheese, and the lime juice, then blend until smooth. Keep warm.

5. 5

   5. In a skillet, heat the remaining 15 ml (1 tbsp) oil. Sauté the rest of the onion, sweet pepper, tomato, and garlic for 5 minutes. Add the remaining cumin, a pinch of salt, and half of the cilantro. Cook 2 minutes more and mix this sofrito into the shredded beef to deepen the filling.

6. 6

   6. Lightly moisten each cassava flatbread with a few drops of water or damp hands to make it flexible without breaking. Place a portion of the beef filling on one half of each flatbread, fold into a half-moon, and gently press the edges closed.

7. 7

   7. Arrange the turnovers on a tray. Bake at 220°C / 425°F for 8 to 10 minutes, turning halfway through, until crisp and heated through.

8. 8

   8. Serve each turnover over a spoonful of smoked pumpkin cream. Finish with the remaining cilantro and the grated white cheese on top.