Creole Yuca Pasticho with Shredded Beef in Panela Sauce and Llanero Cheese Bechamel

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Lightly grease a baking dish about 13 x 9 inches with a little of the annatto oil or vegetable oil.

2. 2

   Place the beef in a pot with enough water to cover. Add half of the salt and half of the black pepper, and cook over medium heat until tender, about 35 to 45 minutes. Remove, let rest for 10 minutes, and shred it. Reserve 250 ml / 1 cup of the cooking broth.

3. 3

   While the beef cooks, place the yuca in a pot with water and a pinch of salt. Cook for 12 to 15 minutes until just tender but still firm. Drain, remove the fibrous core from each slice if needed, and set aside carefully so the slices stay intact.

4. 4

   In a large skillet, heat 2 tbsp of the annatto oil or vegetable oil over medium heat. Sauté the onion, Venezuelan sweet pepper, and red bell pepper for 5 minutes. Add the garlic, ground cumin, and dried oregano, and cook 1 minute more.

5. 5

   Add the crushed tomato, grated panela, and the reserved 250 ml / 1 cup beef broth or water. Stir in the shredded beef, the remaining salt, and the remaining black pepper. Cook for 12 to 15 minutes, stirring, until the filling is juicy but thick.

6. 6

   For the bechamel, melt the butter in a medium saucepan over medium-low heat. Add the wheat flour and cook for 1 to 2 minutes, stirring, without letting it brown too much. Gradually pour in the warm whole milk, whisking to avoid lumps.

7. 7

   Cook the bechamel for 5 to 7 minutes until thickened. Add 120 g / 4 oz of the grated Llanero cheese and the nutmeg. Stir until the cheese melts and the sauce is creamy.

8. 8

   Assemble the pasticho by spreading a thin layer of bechamel on the bottom of the baking dish. Then add a layer of yuca slices, a layer of shredded beef, and another layer of bechamel. Repeat until everything is used, finishing with bechamel on top.

9. 9

   Sprinkle the remaining 60 g / 2 oz Llanero cheese over the surface and drizzle with the remaining 1 tbsp annatto oil or vegetable oil.

10. 10

    Bake for 20 to 25 minutes at 200 °C / 400 °F, until bubbling and golden on top. If you want deeper color, broil for 2 to 3 additional minutes, watching closely.

11. 11

    Let the pasticho rest for 10 minutes before slicing. Finish with the chopped fresh cilantro and serve hot.