Green Plantain Cakes with Aji Panca Shredded Beef and Fresh Corn Cucumber Salad

Instructions

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   1. In a medium pot, heat 2 tablespoons of vegetable oil over medium heat. Add half of the chopped white onion and half of the garlic, and sauté for 3 minutes until fragrant.

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   2. Add the beef flank, 1 teaspoon salt, and 1/2 teaspoon black pepper. Brown for 5 to 6 minutes, turning so it sears well on all sides.

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   3. Stir in the aji panca paste, sweet paprika, ground cumin, and dried oregano. Mix for 1 minute so the spices lightly toast.

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   4. Pour in the beef broth, cover the pot, and cook over low heat for 40 minutes, or until the beef is very tender and shreds easily. If you prefer the oven, use a covered baking dish and cook at 325°F / 165°C for 60 to 75 minutes.

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   5. Remove the beef from the pot, shred it with two forks, and return it to the cooking liquid and sauce. Cook 5 minutes more so it absorbs flavor. Adjust with a little salt and black pepper if needed.

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   6. While the beef cooks, peel the green plantains and cut them into large chunks. Place them in a pot with enough water and 1/2 teaspoon salt. Boil for 18 to 20 minutes until tender but not falling apart.

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   7. Drain the plantains and mash them in a large bowl while still hot. Add the beaten egg, precooked cornmeal, 1 tablespoon lime juice, and a pinch of salt. Mix until you have a firm, shapeable dough.

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   8. In a separate bowl, combine the corn kernels, cucumber, thinly sliced white onion, fresh cilantro, and fresh cheese. Dress with 2 tablespoons lime juice, 2 tablespoons vegetable oil, 1/4 teaspoon salt, and a little black pepper. Set the salad aside.

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   9. Take a portion of plantain dough, flatten it in your hand, place 2 to 3 tablespoons of shredded beef in the center, and close it to form a round or slightly oval cake. Repeat to make 8 cakes.

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    10. Heat the remaining 2 tablespoons vegetable oil in a large skillet over medium heat. Brown the cakes for 3 to 4 minutes per side until golden and lightly crusted.

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    11. If you want a more even finish, transfer the cakes to a tray and bake them for 8 minutes at 375°F / 190°C after pan-browning them.

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    12. Serve 2 cakes per person with a generous portion of fresh corn and cucumber salad on top or on the side. Finish with a little more fresh cilantro if desired.