Caracas-Style Crispy Yuca Timbale with Roasted Perico and Avocado

Instructions

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   1. Place the yuca in a pot with the water and 1 teaspoon of the salt. Cook over medium heat until very tender, 18 to 22 minutes. If you prefer to use the oven for the final browning, preheat it to 425 °F / 220 °C during the last 10 minutes of cooking.

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   2. Drain the yuca, remove any tough inner fiber, and mash it while hot with 1 tablespoon of the oil, 1/4 teaspoon of the black pepper, and 1/4 teaspoon of the salt until you get a firm, shapeable mash.

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   3. Form 8 compact yuca discs about 3 inches wide and 1/2 inch thick. Let them rest for 5 minutes so they hold their shape better.

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   4. In a wide skillet, heat 1 tablespoon of the oil over medium heat. Add the onion, red bell pepper, garlic, and cumin. Cook for 4 minutes, stirring, until the vegetables are soft and fragrant.

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   5. Add the tomatoes and cook 5 to 7 minutes more until they lose some moisture and form a thick sofrito. Stir in the butter, the remaining salt, and the remaining black pepper.

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   6. Beat the eggs in a bowl and pour them over the sofrito. Cook over medium-low heat, stirring gently, until you have a moist but set perico, 3 to 4 minutes. Remove from the heat.

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   7. Toss the avocado with the lemon juice and half of the cilantro to keep it fresh and seasoned.

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   8. To brown the yuca, heat the remaining tablespoon of oil in a nonstick skillet over medium heat. Cook the yuca discs for 3 to 4 minutes per side until deeply golden and crisp. Alternatively, place them on a lightly oiled tray and bake at 425 °F / 220 °C for 12 to 15 minutes, flipping halfway through.

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   9. To assemble each serving, place one yuca disc on the plate, add a layer of perico, top with another yuca disc, and finish with more perico and the dressed avocado.

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    10. Sprinkle with the remaining cilantro and serve immediately while the yuca is still crisp and the perico is hot.