Golden Yuca Timbale with Annatto Shredded Beef, Avocado Cream, and Green Mango Salad

Instructions

1. 1

   1. Place the beef flank in a pot with 250 ml (1 cup) beef broth, half of the white onion, 2 garlic cloves, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cover and cook over medium heat for 60 minutes, or until the beef is tender and shreds easily. If using a pressure cooker, cook for 30 minutes. Remove, let cool slightly, and shred the meat. Reserve 120 ml (1/2 cup) of the cooking liquid.

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   2. While the beef cooks, boil the yuca in a pot with enough water and 1 teaspoon salt for 25 to 30 minutes until tender. Drain, remove the tough center fiber, and mash into a rustic puree. Add 1 tablespoon annatto oil, 1/4 teaspoon black pepper, and mix well.

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   3. In a wide skillet, heat 2 tablespoons annatto oil over medium heat. Sauté the remaining white onion, half of the red onion, the red bell pepper, sweet Venezuelan pepper, and the remaining garlic for 6 to 8 minutes until fragrant and softened.

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   4. Stir in the crushed tomato, ground cumin, grated piloncillo, and 250 ml (1 cup) beef broth. Cook for 5 minutes. Add the shredded beef and the reserved 120 ml (1/2 cup) cooking liquid. Simmer for 10 to 12 minutes, stirring, until juicy but thick. Adjust with the remaining salt and black pepper.

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   5. For the cream, place the avocado flesh, plain yogurt, 2 tablespoons lime juice, half of the cilantro, and a pinch of salt in a blender or food processor. Blend until smooth. Chill until serving.

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   6. For the salad, combine the green mango with the remaining red onion, 1 tablespoon lime juice, the rest of the cilantro, olive oil, and a pinch of salt. Let it rest for 10 minutes so the flavors soften and meld.

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   7. Preheat the oven to 220 °C / 425 °F. Lightly grease 4 ring molds or 4 ramekins with a few drops of annatto oil.

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   8. Build the timbales: place a layer of mashed yuca in the bottom of each mold, add a generous layer of shredded beef, and finish with another layer of yuca. Press gently to compact.

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   9. Bake the timbales for 15 minutes at 220 °C / 425 °F until heated through and lightly golden on top. Let rest for 3 minutes before unmolding.

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    10. Serve each timbale with a generous spoonful of avocado cream on top or on the side, and finish with the fresh green mango salad. Garnish with the remaining cilantro if desired.