Cassava Crisp Tartlets with Annatto-Shredded Hen, Pumpkin Cream and Sweet Pepper Pickle

Instructions

1. 1

   1. Place the hen or chicken thighs in a pot with 1000 ml (4.25 cups) of water, half of the white onion, 2 garlic cloves, and 4 g salt. Cook over medium heat for 25 minutes, until the meat is tender. Remove the meat, strain the liquid, and reserve 180 ml (0.75 cup) of the broth. Once cool enough to handle, shred the meat and discard bones and skin.

2. 2

   2. Preheat the oven to 375 °F / 190 °C. Lightly grease a muffin pan with the vegetable oil. Cut the cassava flatbread into 12 pieces and press them into the pan to shape tartlets. Brush with 15 ml (1 tbsp) annatto oil and bake for 8 to 10 minutes, until crisp and lightly golden. Set aside.

3. 3

   3. In a large skillet, heat 30 ml (2 tbsp) annatto oil over medium heat. Sauté the remaining white onion, 2 garlic cloves, half of the sweet pepper, and the red bell pepper for 4 to 5 minutes. Add the tomato, grated panela, cumin, oregano, 3 g salt, and black pepper. Cook 5 more minutes until a juicy sauce forms.

4. 4

   4. Add the shredded hen to the skillet and pour in 60 ml (0.25 cup) of the reserved broth. Cook for 6 to 8 minutes, stirring, until the meat is well coated and slightly glossy. Adjust salt if needed and keep warm.

5. 5

   5. Meanwhile, cook the pumpkin in enough water for 12 to 15 minutes until very soft. Drain well and blend or process it with the butter, 120 ml (0.5 cup) of the reserved broth, 60 g (2.1 oz) of the fresh white cheese, and a pinch of salt until smooth and thick. If needed, add the remaining broth little by little.

6. 6

   6. For the pickle, combine the red onion, the remaining sweet pepper, white vinegar, lime juice, sugar, 3 g salt, and fresh cilantro in a bowl. Let it rest for 10 minutes so the flavors meld.

7. 7

   7. Fill each cassava tartlet with a spoonful of pumpkin cream, top with the annatto-shredded hen, and finish with a little sweet pepper pickle. Sprinkle the remaining fresh white cheese on top.

8. 8

   8. Serve immediately to keep the cassava tartlets crisp. If you want to warm them before serving, bake the assembled tartlets for 3 minutes at 300 °F / 150 °C without the pickle, then add the pickle at the end.