Yuca Stuffed Fritters with Recao Braised Beef and Creamy Creole Pumpkin Sauce

Instructions

1. 1

   1. Place the yuca in a large pot with enough water and 6 g salt (1 tsp). Bring to a boil over medium-high heat and cook for 25 to 30 minutes, until very tender. Drain, remove the fibrous core if needed, and mash the hot yuca with the butter and cornstarch until smooth. Let it cool enough to handle.

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   2. While the yuca cooks, heat 1 tablespoon annatto oil in a medium skillet or pot over medium heat. Add the beef, 1/2 teaspoon salt, 1/2 teaspoon black pepper, half of the onion, and half of the garlic. Brown for 6 to 8 minutes.

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   3. Stir in the sofrito, half of the culantro, the oregano, cumin, and tomato paste. Cook for 2 minutes, stirring well so the beef is coated with the seasonings.

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   4. Add the olives and 240 ml beef broth (1 cup). Lower the heat, cover, and cook for 25 to 30 minutes, until the beef is tender and the liquid is mostly absorbed. Uncover and cook 2 to 3 minutes more if needed, then let the filling cool.

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   5. For the sauce, heat the remaining tablespoon of annatto oil in a saucepan. Add the rest of the onion and garlic and sauté for 3 minutes. Add the pumpkin, the remaining beef broth, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Cover and cook for 12 to 15 minutes, until the pumpkin is soft.

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   6. Blend or process the pumpkin mixture with the evaporated milk and half of the white cheese until creamy. Return the sauce to the saucepan and cook over low heat for 2 to 3 minutes. Adjust salt and keep warm.

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   7. Take about 90 g yuca dough (about 3 oz) and flatten it into a disc in your hand. Place 2 tablespoons of the beef filling in the center, close carefully, and shape into an oval croquette. Repeat until all dough and filling are used.

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   8. Set up a breading station with the flour, beaten eggs, and breadcrumbs in separate bowls. Dredge each fritter first in flour, then egg, and finally breadcrumbs.

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   9. Heat the vegetable oil to 350°F (175°C) in a deep pot. Fry the fritters in batches of 3 to 4 pieces for 3 to 4 minutes per batch, until deeply golden. Drain on paper towels.

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    10. Spoon a layer of creamy pumpkin sauce onto each plate, place the hot yuca fritters on top, and finish with the remaining white cheese and the extra chopped cilantro or culantro.