Puerto Rican Yuca Pastelón with Turkey Picadillo and Annatto Cheese

Instructions

1. 1

   1. Preheat the oven to 375 °F / 190 °C. Lightly grease a baking dish about 23 x 33 cm (9 x 13 inches) with 1 teaspoon of the annatto oil.

2. 2

   2. Place the yuca in a large pot and cover with water. Add half of the salt and cook over medium-high heat for 20 to 25 minutes, until very tender. Drain well and remove any tough core fibers left behind.

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   3. While the yuca cooks, heat 1 tablespoon of annatto oil in a large skillet over medium heat. Sauté the onion, red bell pepper, and sweet chili pepper for 4 to 5 minutes. Add the minced garlic and cook 30 seconds more.

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   4. Stir in the sofrito and cook for 2 minutes. Add the ground turkey, breaking it up with a spoon, and cook for 6 to 8 minutes until no longer pink.

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   5. Season the turkey with the remaining salt, dried oregano, ground cumin, and black pepper. Add the tomato sauce, stuffed green olives, and raisins. Cook over medium-low heat for 8 to 10 minutes, until you have a juicy but thick picadillo. Stir in the fresh cilantro and remove from the heat.

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   6. Place the cooked yuca in a large bowl. Add the butter, warm milk, and half of the remaining minced garlic. Mash until smooth and thick. If needed, adjust with an extra pinch of salt to taste.

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   7. Spread half of the mashed yuca in the prepared baking dish. Evenly distribute all of the turkey picadillo on top. Cover with the shredded mozzarella, then add the remaining mashed yuca on top, smoothing it with a spatula.

8. 8

   8. Mix the Parmesan cheese with the remaining teaspoon of annatto oil and the rest of the minced garlic. Sprinkle this mixture over the top of the pastelón.

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   9. Bake for 20 minutes at 375 °F / 190 °C. Then raise the temperature to 425 °F / 220 °C and bake 5 minutes more, until the top is browned in spots and the cheese is bubbling.

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    10. Let the pastelón rest for 10 minutes before slicing and serving so it holds its shape better.