Puerto Rican Yuca Pastelón with Sofrito Shredded Beef and Toasted Corn Cream

Instructions

1. 1

   1. Place the beef in a medium pot with 480 ml (2 cups) beef broth, half of the onion, 2 garlic cloves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover and cook over medium-low heat for 45 minutes, or until the meat is tender and easy to shred. Reserve 240 ml (1 cup) of the cooking liquid and shred the beef.

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   2. While the beef cooks, place the yuca in another pot with enough water to cover it and a pinch of salt. Bring to a boil and cook for 25 to 30 minutes until very tender. Drain well, remove any tough inner fibers, and mash the yuca with 15 g (1 tbsp) butter, the eggs, 1/4 teaspoon nutmeg, and 1/4 teaspoon salt until you get a firm, even mash. Set aside.

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   3. Preheat the oven to 190 °C / 375 °F. Lightly grease a roughly 23 x 33 cm (9 x 13 inch) baking dish with some of the olive oil.

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   4. For the sofrito filling, heat 2 tablespoons olive oil in a large skillet over medium heat. Sauté the remaining onion, cubanelle pepper, sweet ají peppers, and 4 garlic cloves for 5 minutes. Add the culantro, oregano, cumin, and smoked paprika, and cook 1 minute more.

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   5. Stir in the tomato sauce, olives, capers, shredded beef, and the reserved 240 ml (1 cup) cooking liquid. Cook for 8 to 10 minutes, stirring occasionally, until the filling is juicy but not watery. Adjust with the remaining salt and pepper to taste.

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   6. For the toasted corn cream, heat 1 tablespoon olive oil and 15 g (1 tbsp) butter in a skillet. Add the corn and cook for 4 to 5 minutes until lightly charred in spots. Add the all-purpose flour and stir for 30 seconds. Pour in the milk and the remaining 240 ml (1 cup) beef broth, whisking constantly to avoid lumps. Cook for 4 to 6 minutes until slightly thickened. Blend or process until you have a rustic cream, then season with a pinch of salt and pepper.

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   7. Spread half of the mashed yuca on the bottom of the baking dish. Cover with all of the beef filling, then spoon over half of the toasted corn cream. Add the remaining yuca in dollops and gently smooth it out. Pour over the rest of the corn cream and finish with the shredded cheese on top.

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   8. Bake for 22 to 25 minutes at 190 °C / 375 °F, until the cheese is melted and bubbling. If you want more color, broil for 2 to 3 additional minutes, watching closely.

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   9. Let the pastelón rest for 10 minutes before serving so it sets properly and is easier to slice.