Dominican Cassava Flatbread Turnovers Filled with Oregano Beef, Auyama Cream, and Pickled Onion

Instructions

1. 1

   1. In a bowl, combine half of the red onion with the lime juice, sugar, 1 g (about 1/8 tsp) salt, and a pinch of black pepper. Gently massage the onion and let it sit while you prepare the rest.

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   2. Heat 2 tbsp (30 ml) vegetable oil in a deep skillet over medium heat. Add the beef, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Brown the meat for 6 to 8 minutes.

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   3. Add the remaining half of the red onion, the sweet peppers, and half of the minced garlic to the skillet. Cook for 3 minutes, stirring. Stir in the tomato paste and cook 1 minute more.

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   4. Pour in the beef broth or water, lower the heat, and cook covered for 25 to 30 minutes, or until the beef is tender and the liquid is mostly reduced. Uncover for the last few minutes so the filling stays moist but thick. Set aside.

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   5. While the beef cooks, place the auyama squash in a small pot with enough water to cover. Cook over medium heat for 12 to 15 minutes until very tender. Drain well.

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   6. Transfer the cooked auyama to a blender or food processor with the evaporated milk, butter, the remaining garlic, 1 tsp dried oregano, 1/4 tsp salt, and a pinch of black pepper. Blend until smooth and creamy. If you want to serve it hot, transfer it to a small saucepan and warm over low heat for 2 to 3 minutes.

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   7. Preheat the oven to 400 °F / 200 °C. Cut the cassava flatbread rounds into 8 foldable portions or medium circles. Brush both sides with the warm water to soften them slightly without soaking. Let them rest for 1 minute.

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   8. Place a portion of the beef filling on one side of each cassava piece. Fold into half-moons and press gently to secure. If any piece feels too stiff, moisten it with a few extra drops of warm water.

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   9. Arrange the turnovers on a lightly oiled baking tray using the remaining 1 tbsp (15 ml) vegetable oil. Bake for 10 to 12 minutes at 400 °F / 200 °C, turning halfway through, until crisp and golden around the edges.

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    10. Serve the turnovers hot over or alongside the auyama cream. Top with the pickled onion and chopped fresh cilantro. Adjust salt and black pepper to taste before serving.