Cassava Flatbread Turnovers with Goat Pabellón, Roasted Pumpkin Cream, and Cilantro Mojo

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the pumpkin on a tray, toss it with 1 tablespoon annatto oil, a pinch of salt, and some black pepper. Roast for 30 minutes, until very tender with lightly golden edges.

2. 2

   While the pumpkin roasts, heat 1 tablespoon annatto oil in a pot over medium heat. Add the goat meat, 1/2 teaspoon salt, and some black pepper. Brown it for 6 to 8 minutes, stirring to sear it well.

3. 3

   Add half of the white onion, half of the sweet pepper, all of the red bell pepper, and half of the garlic to the pot. Cook for 5 minutes until the vegetables soften. Stir in the crushed tomato, ground cumin, dried oregano, and grated panela.

4. 4

   Pour in 400 ml / 1 2/3 cups stock or water, reduce the heat, and cook covered for 35 minutes, or until the meat is tender. Uncover, shred the meat in the pot using two forks, and cook 8 to 10 minutes more so the sauce reduces. Adjust with salt and black pepper.

5. 5

   Add the cooked black beans to the goat stew and cook 3 minutes more to blend the flavors. Remove from the heat and let cool for 10 minutes so the filling is easier to handle.

6. 6

   Transfer the roasted pumpkin to a blender or food processor with 100 ml / 1/3 cup plus 1 tbsp more stock or water. Blend until you get a thick, smooth cream. Taste and adjust with salt and black pepper.

7. 7

   Make the mojo by blending or crushing the fresh cilantro with the remaining white onion, remaining sweet pepper, remaining garlic, lime juice, vinegar, and 1 tablespoon annatto oil. Season with a pinch of salt until you have a fresh, lightly tangy sauce.

8. 8

   Lightly moisten each cassava flatbread with wet hands or a barely damp towel to make it flexible without breaking. Cut each flatbread into 4 equal pieces to get 8 portions.

9. 9

   Place a portion of the goat and black bean filling on each cassava piece. Fold into half-moons or triangles and gently press so the filling stays compact.

10. 10

    Arrange the turnovers on a tray. Bake at 200 °C / 400 °F for 10 to 12 minutes, turning halfway through, until crisp and heated through.

11. 11

    Serve the turnovers over a bed of roasted pumpkin cream. Finish with the cilantro mojo spooned on top or on the side, and sprinkle with crumbled fresh white cheese.