Peeled Corn Arepa Timbale with Sweet Pepper Goat, Pinto Bean Purée and Roasted Pineapple Salad

Instructions

1. 1

   Season the goat meat with 6 g (1 tsp) salt, black pepper, cumin, and oregano. Mix well and let it rest for 10 minutes while you prepare the vegetables.

2. 2

   Heat a large pot over medium-high heat with 30 ml (2 tbsp) annatto oil. Brown the goat in batches for 6 to 8 minutes until nicely colored. Remove and set aside.

3. 3

   In the same pot, add the white onion, sweet pepper, and garlic. Sauté for 4 minutes. Stir in the tomato and grated panela, then cook 5 more minutes until you have a thick sofrito.

4. 4

   Return the goat to the pot and add the hot beef stock or water. Once boiling, reduce to medium-low heat, cover, and cook for 60 minutes, or until the meat is tender and the sauce has reduced. Adjust with 2 g (1/4 tsp) salt if needed.

5. 5

   While the goat cooks, make the pinto bean purée. Place the cooked beans in a saucepan with the butter, milk, and 60 ml (1/4 cup) of the bean cooking liquid or water. Cook over medium heat for 5 minutes.

6. 6

   Mash or blend the beans until you get a rustic but smooth purée. If it is too thick, add a bit more liquid. Season with 2 g (1/2 tsp) salt and keep warm.

7. 7

   For the arepas, combine the pre-cooked peeled corn meal with the warm water and 2 g (1/4 tsp) salt in a bowl. Knead for 3 minutes until a soft dough forms and does not stick. Let it rest for 5 minutes.

8. 8

   Divide the dough into 12 portions and shape small rounds about 7 cm (3 inches) wide and 1 cm (1/2 inch) thick. Heat a skillet or griddle over medium heat with 15 ml (1 tbsp) annatto oil and cook the arepas for 4 to 5 minutes per side until golden.

9. 9

   Transfer the arepas to a tray and finish cooking them in a preheated oven at 200 °C / 400 °F for 10 minutes so they cook through inside.

10. 10

    Combine the pineapple and red onion and spread them on a small tray. Roast in the oven at 200 °C / 400 °F for 8 minutes, just until the pineapple lightly caramelizes and the onion softens.

11. 11

    Remove the tray from the oven and toss the roasted pineapple and red onion with the fresh cilantro and lime juice. Mix gently and taste for salt.

12. 12

    To assemble each timbale, place one arepa at the base, spread a spoonful of pinto bean purée, add some sweet pepper goat, and repeat with another arepa, more purée, and more goat. Finish with a small spoonful of roasted pineapple salad on top.

13. 13

    Serve immediately while hot, with the remaining roasted pineapple salad on the side.