Puerto Rican FoodBreadfruit Roll Stuffed with Sofrito Braised Beef and Sweet Pepper Coconut Sauce
An original Puerto Rican main dish featuring mashed breadfruit shaped into a soft roll, filled with sofrito-braised beef, baked until lightly golden, and served with a light sweet pepper coconut sauce. It brings together classic island flavors in a comforting, distinctive presentation.
Ingredients
- 700 g beef stew meat, cut in small cubes (for the relleno)
- 900 g peeled breadfruit, cubed (for the rollo)
- 30 ml olive oil (divided)
- 120 ml Puerto Rican sofrito
- 150 g chopped white onion (divided)
- 18 g minced garlic (divided)
- 90 g sweet peppers, chopped (divided)
- 30 g tomato paste
- 360 ml beef broth (divided)
- 40 g chopped green olives
- 16 g capers
- 2 g dried oregano (divided)
- 1 g ground cumin
- 20 g chopped culantro leaves (divided)
- 8 g salt (or to taste, divided)
- 2 g black pepper (divided)
- 30 g butter (for the dough of pana)
- 16 g cornstarch
- 240 ml coconut milk (for the sauce)
- 15 ml lime juice
- 1 unit banana leaves or parchment paper (for enrollar)
Nutrition facts
per serving
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
Instructions
- 1
Preheat the oven to 375°F / 190°C. Lightly grease a baking tray with a little of the olive oil.
- 2
Heat 1 tablespoon olive oil in a pot over medium heat. Add the beef, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Brown for 6 to 8 minutes, stirring occasionally.
- 3
Add half of the onion, half of the garlic, 1/2 cup sofrito, tomato paste, 1/2 teaspoon oregano, and the cumin. Cook for 3 minutes until fragrant.
- 4
Stir in 1 cup of the beef broth, the olives, capers, and half of the culantro. Bring to a boil, then lower the heat, cover, and cook for 35 to 40 minutes until the beef is tender and the liquid is mostly absorbed. Shred or finely chop the beef in the pot and set the filling aside.
- 5
While the beef cooks, place the breadfruit in a pot and cover with water. Cook over medium-high heat for 20 to 25 minutes until very tender. Drain very well.
- 6
Mash the hot breadfruit in a large bowl with the butter, the remaining 1/4 cup beef broth, cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until you have a smooth, moldable dough.
- 7
Lay out a banana leaf warmed over the flame or a large sheet of parchment paper. Place the breadfruit dough on top and, with lightly wet hands, shape it into a rectangle about 12 x 10 inches and 1/2 inch thick.
- 8
Spread the beef filling over the dough, leaving a 3/4-inch border all around. Roll it up with the help of the leaf or paper, as you would a jelly roll, and seal the ends well.
- 9
Carefully transfer the roll to the prepared tray. Brush the surface with the remaining 1 tablespoon olive oil and bake for 25 to 30 minutes at 375°F / 190°C, until firm and lightly golden.
- 10
While it bakes, make the sauce. In a small skillet, cook the remaining onion, remaining garlic, and remaining sweet peppers with 2 tablespoons of the beef cooking liquid or a splash of water for 3 minutes.
- 11
Add the coconut milk, the remaining 1/2 cup beef broth, the remaining 1/2 teaspoon oregano, the rest of the culantro, the lime juice, a pinch of salt, and a pinch of black pepper. Cook over medium-low heat for 6 to 8 minutes until slightly thickened.
- 12
Let the roll rest for 10 minutes before slicing. Serve in thick rounds with the sweet pepper coconut sauce spooned over or on the side.
Chef tips
If the breadfruit mash feels too wet, add 1 extra tablespoon of cornstarch. For cleaner slices, let the roll cool 5 extra minutes before cutting.
Substitutions
You can substitute the beef with braised pork. If breadfruit is unavailable, you can use well-drained cooked cassava, though the texture will be denser. Culantro can be replaced with cilantro, but 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 imageCosori 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
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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