Creole Lentil and Beef Timbale with Ají Panca and Golden Sweet Plantain

Instructions

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   1. Place the lentils in a pot with 700 ml (3 cups) beef stock or water. Bring to a boil, then cook over medium-low heat for 25 to 30 minutes, until tender but still holding their shape. Reserve with a little of their cooking liquid.

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   2. Meanwhile, season the beef with 15 g (1 tbsp) ají panca paste, cumin, 4 g (3/4 tsp) salt, and 1 g (1/2 tsp) black pepper. Let it rest for 10 minutes.

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   3. Peel the ripe plantains and cut them into 1 cm thick diagonal slices. Heat 15 ml (1 tbsp) vegetable oil in a large skillet over medium heat. Cook the plantains for 2 to 3 minutes per side until caramelized. Sprinkle in the brown sugar at the end to enhance browning. Remove and set aside.

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   4. In the same skillet, add 15 ml (1 tbsp) more vegetable oil. Sear the beef over medium-high heat for 4 to 6 minutes, stirring so it browns well. Remove and set aside.

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   5. In a pot or wide pan, heat the remaining oil. Sauté 150 g (about 1 1/4 cups) diced red onion with the garlic for 3 minutes over medium heat. Add 30 g (2 tbsp) ají panca paste, oregano, and tomato. Cook for 5 minutes until you have a thick sofrito.

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   6. Add the cooked lentils and 120 ml (1/2 cup) of their cooking liquid to the sofrito. Stir well and cook over low heat for 5 to 7 minutes until creamy. Adjust with salt and pepper.

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   7. Return the browned beef to the pan with the lentils and gently mix for 2 minutes to blend the flavors without overcooking the beef.

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   8. In a bowl, combine the remaining 100 g (about 3/4 cup) thinly sliced red onion with the lime juice, red vinegar, fresh cilantro, and a pinch of salt. Let it rest for 5 minutes to create a fresh salsa criolla.

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   9. To assemble the timbale, place a ring mold on each plate. Make a base layer of golden plantain, add a layer of lentils with beef, and press lightly. Repeat with another layer if you want more height. Carefully remove the mold.

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    10. Finish each serving with salsa criolla on top or on the side. Serve hot. If you want to keep the dish warm before serving, place it in the oven at 200°F (95°C) for 5 to 8 minutes.