Golden Potato Quinotos with Coffee-Braised Shredded Beef, Charred Corn and Queso Fresco Cream

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Wash and dry the potatoes well. Slice a thin strip lengthwise off each potato to create a stable base. Rub the potatoes with 1 tablespoon olive oil, sprinkle with a pinch of salt and pepper, place on a baking tray, and bake for 40 to 45 minutes at 220°C / 425°F until tender inside and golden outside.

2. 2

   While the potatoes bake, season the flank steak with 1 teaspoon salt, 1/2 teaspoon black pepper, cumin, oregano, smoked paprika, and the ground chili or red pepper flakes if using.

3. 3

   Heat 1 tablespoon olive oil in a wide pot over medium-high heat. Sear the beef for 2 to 3 minutes per side until browned. Remove and set aside.

4. 4

   In the same pot, add half of the chopped garlic and cook for 30 seconds. Stir in the tomato paste and cook for 1 minute, stirring constantly. Add the brewed coffee and beef broth, scraping up the browned bits. Return the beef, partially cover, and cook over low heat for 55 to 60 minutes until very tender.

5. 5

   While the beef cooks, combine the red onion with apple cider vinegar, sugar, 1 tablespoon lime juice, and a pinch of salt. Massage lightly with your hands or a spoon and let it sit for 20 minutes to quick-pickle.

6. 6

   Heat a skillet over high heat with the butter and the remaining 1 tablespoon olive oil. Add the corn kernels and cook for 4 to 6 minutes without stirring too much, until charred in spots. Add the remaining chopped garlic, a pinch of salt, and black pepper, cook 30 seconds more, and remove from the heat.

7. 7

   In a small bowl, mix the queso fresco, sour cream, the remaining 1 tablespoon lime juice, 2 tablespoons chopped cilantro, and 2 to 3 tablespoons of the onion pickling liquid until you get a thick but smooth cream. Adjust with salt and black pepper.

8. 8

   When the beef is ready, shred it in the pot or on a board. Return it to the cooking juices and simmer 3 to 5 minutes more over medium heat so it absorbs flavor. Taste and adjust with salt and black pepper.

9. 9

   Remove the potatoes from the oven and let them cool for 5 minutes. Using a spoon, scoop out part of the center of each potato to form small boats or cups, leaving about a 1 cm / 1/2 inch border. Finely chop the scooped potato flesh and mix it with 2 to 3 tablespoons of the beef juices, a pinch of salt, and a little chopped cilantro.

10. 10

    Fill each potato with a bit of the potato mixture, then the coffee-braised shredded beef, and top with the charred corn. Return the filled potatoes to the oven for 8 to 10 minutes at 220°C / 425°F to heat through and lightly brown.

11. 11

    Serve the potato quinotos hot with the queso fresco cream spooned on top or on the side, plus the quick-pickled red onion and the remaining fresh cilantro.