Golden Yuca Timbale with Annatto Hen, Avocado Cream, and Crispy Casabe Crumbs

Instructions

1. 1

   Place the yuca in a pot with enough water and 4 g (3/4 tsp) salt. Cook over medium heat for 18 to 22 minutes, until tender but still firm. Drain, remove the tough core if needed, and let cool for 10 minutes.

2. 2

   Meanwhile, heat 2 tbsp (30 ml) of the annatto oil in a large skillet over medium heat. Add the onion, sweet pepper, garlic, scallion, and red bell pepper. Sauté for 5 to 6 minutes until fragrant and softened.

3. 3

   Stir in the tomato, grated panela, cumin, 2 g (1/2 tsp) salt, and black pepper. Cook for 4 minutes, stirring, until a juicy sofrito forms.

4. 4

   Add the shredded hen and hen broth. Cook for 10 to 12 minutes over medium-low heat until the stew is moist but not runny. Add 1 tbsp (15 ml) lime juice and half of the cilantro. Adjust salt if needed and keep warm.

5. 5

   In a processor or blender, combine the avocado, plain yogurt, 1 tbsp (15 ml) lime juice, 2 g (1/4 tsp) salt, and 2 tbsp of the remaining cilantro. Blend until smooth and creamy. Keep chilled.

6. 6

   Preheat the oven to 400°F / 200°C. Crumble the casabe and mix it with 1 tbsp (15 ml) annatto oil and the remaining cilantro. Spread on a tray and bake for 6 to 8 minutes, stirring once, until crisp. Remove and set aside.

7. 7

   Gently flatten each cooked yuca round with the base of a glass to form thick discs. Heat the vegetable oil in a large skillet and brown the yuca discs for 3 to 4 minutes per side, until deeply golden with crisp edges.

8. 8

   To assemble, place one browned yuca disc on each plate, add a generous layer of annatto hen, and repeat with another disc if you want more height. Top with avocado cream, sprinkle with crispy casabe crumbs, and finish with grated llanero cheese. Serve immediately.