Cassava Flatbread Criollo Quesadillas with Papelón Beef, Pinto Beans and Green Pineapple Pico

Instructions

1. 1

   1. Place the beef flank in a pot with 750 ml (3 cups) water, half of the onion, half of the garlic, 4 g (about 3/4 tsp) salt, and a pinch of black pepper. Cover and cook over medium heat for 50 minutes, until the beef is tender. If you prefer using the oven, cook in a covered dish at 325°F (165°C) for about the same time.

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   2. Remove the beef, let it cool slightly, and shred it finely. Reserve 120 ml (1/2 cup) of the cooking broth.

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   3. In a large skillet, heat 15 ml (1 tbsp) annatto oil over medium heat. Sauté the remaining onion, remaining garlic, and the sweet pepper for 4 to 5 minutes until fragrant and soft.

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   4. Add the grated panela, cumin, oregano, the remaining salt, and black pepper. Stir in the shredded beef and 120 ml (1/2 cup) of the reserved broth. Cook for 8 minutes, stirring, until the filling is moist but not runny.

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   5. Add the cooked pinto beans to the beef mixture and cook 3 more minutes so everything comes together and thickens slightly. Turn off the heat.

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   6. In a bowl, mix the green pineapple, fresh cilantro, and lime juice. Let it rest for 10 minutes to create a fresh pico. Set aside.

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   7. Heat a griddle or wide skillet over medium heat. If you want to keep the quesadillas warm in the oven, preheat it to 250°F (120°C).

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   8. Lightly brush each cassava flatbread with the remaining annatto oil. On one half of each flatbread, add semi-firm white cheese, a portion of the beef and bean filling, a few avocado slices, and a little more cheese.

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   9. Fold each cassava flatbread into a half-moon and cook on the griddle for 2 to 3 minutes per side, pressing gently, until the cheese melts and the cassava bread turns crisp. Keep finished pieces warm in the oven at 250°F (120°C) if needed.

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    10. Serve the hot criollo quesadillas with the green pineapple pico spooned on top or on the side for freshness and contrast.