Rolled Yuca Pastelón with Annatto Sofrito Beef and Queso del País Cream

Name: Rolled Yuca Pastelón with Annatto Sofrito Beef and Queso del País Cream
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Yield: 6
Cuisine: Puertorriqueña
Ingredients: 2 lb peeled cassava in chunks; 1 1/2 tsp salt; 2 tbsp butter; 1/2 cup whole milk; 1 lb ground beef; 1 tbsp olive oil; 1/2 cup Puerto Rican sofrito; 3/4 cup chopped white onion; 1/2 cup chopped sweet pepper; 1 tbsp minced garlic; 2 tbsp tomato paste; 1/2 tsp dried oregano; 1/2 tsp ground cumin; 1/2 tsp ground annatto; 1/4 cup stuffed green olives, chopped; 3 tbsp raisins; 1/2 cup beef broth or water; 6 oz queso del país, grated or crumbled; 1/2 cup heavy cream; 1 large beaten egg; 2 tbsp chopped culantro; 1/4 tsp black pepper; 1 tsp additional oil for greasing

An original Puerto Rican recipe that turns mashed cassava into a soft sheet rolled like a roulade, filled with ground beef stewed with sofrito, olives, and sweet peppers, then finished with a light baked queso del país cream.

35 minPrep

45 minCook

80 minTotal

6Servings

High ProteinGluten-Free

Ingredients

Adjust servings

900 g peeled cassava in chunks (for the base enrollada)
8 g salt (divided)
30 g butter (for majar the yuca)
120 ml whole milk (tibia)
450 g ground beef (85-90% magra)
15 ml olive oil (for the relleno)
120 g Puerto Rican sofrito (casero or preparado)
100 g chopped white onion (chopped small)
60 g chopped sweet pepper (without semillas)
12 g minced garlic (fresh)
30 g tomato paste
1 g dried oregano
1 g ground cumin
1 g ground annatto
40 g stuffed green olives, chopped
25 g raisins
120 ml beef broth or water (for humedecer the relleno)
180 g queso del país, grated or crumbled (divided)
120 ml heavy cream (for the sauce superior)
50 g beaten egg (for ayudar a fijar the yuca)
8 g chopped culantro (for terminar)
1 g black pepper (to taste)
5 ml additional oil for greasing (for the bandeja)

Nutrition facts

per serving

470 kcal

Calories

24 g

Protein

31 g

Carbs

27 g

Fat

3 g

Fiber

28 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyEggs

Instructions

1
1. Preheat the oven to 375°F / 190°C. Lightly grease a baking sheet or rectangular baking dish with the additional oil and set aside.
2
2. Place the cassava in a large pot with enough water to cover it and add 1 teaspoon of the salt. Boil over medium-high heat for 25 to 30 minutes, until the cassava is very tender. Drain well and remove any tough inner fibers.
3
3. While the cassava cooks, heat the olive oil in a large skillet over medium heat. Add the onion, sweet pepper, and garlic; cook for 3 to 4 minutes until fragrant and softened.
4
4. Add the ground beef to the skillet and cook for 6 to 8 minutes, breaking it up with a spoon until no pink remains.
5
5. Stir in the sofrito, tomato paste, oregano, cumin, ground annatto, black pepper, and the remaining 1/2 teaspoon salt. Mix well and cook 2 minutes more.
6
6. Add the olives, raisins, and beef broth or water. Cook over medium-low heat for 8 to 10 minutes, until the filling is moist but not runny. Remove from the heat and let it cool slightly.
7
7. Transfer the hot cassava to a large bowl and mash it with the butter and warm milk until thick and fairly smooth. Let it cool for 5 minutes, then mix in the beaten egg until fully incorporated.
8
8. On a large sheet of parchment paper, spread the mashed cassava into a rectangle about 12 x 10 inches and 1/2 inch thick. If it sticks, lightly moisten a spatula or your hands.
9
9. Spread the beef filling over the cassava, leaving a 3/4-inch border on all sides. Sprinkle 120 g (4 oz) of the queso del país over the filling.
10
10. Using the parchment to help, carefully roll the cassava into a compact log, like a savory roulade. Transfer the roll to the prepared pan with the seam side down.
11
11. In a small bowl, mix the heavy cream with the remaining 60 g (2 oz) queso del país. Spread this cheese cream over the top of the roll.
12
12. Bake at 375°F / 190°C for 20 minutes. Then raise the temperature to 425°F / 220°C and bake 8 to 10 minutes more, until the top is bubbling and lightly golden in spots.
13
13. Remove from the oven and let rest for 10 minutes so the roll can set. Sprinkle with chopped culantro before slicing into thick pieces and serving.

Chef tips

For easier rolling, work with the cassava while it is still warm. If the mash feels too dry, add 1 to 2 extra tablespoons of milk; if it feels too soft, let it rest for a few minutes before spreading.

Substitutions

You can substitute the ground beef with ground turkey or ground pork. Queso del país can be replaced with low-moisture mozzarella or Monterey Jack for a similar texture. If you do not have culantro, use fresh cilantro, though the flavor will be less traditional.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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