Llanero Crispy Yuca Timbale with Annatto Hen, Sweet Pepper Mojo, and Seared White Cheese

Instructions

1. 1

   Place the cassava in a pot with enough water and 6 g salt. Cook over medium heat for 20 to 25 minutes, until tender but not falling apart. Drain, remove the fibrous core, and mash it in a bowl with 15 ml (1 tbsp) annatto oil, the butter, and a pinch of black pepper until you get a rustic, compact mash.

2. 2

   While the cassava cooks, heat 15 ml (1 tbsp) annatto oil in a large skillet over medium heat. Sauté the onion, sweet pepper, and garlic for 6 to 8 minutes until soft and fragrant.

3. 3

   Add the shredded hen, cumin, 2 g salt, the remaining black pepper, grated panela, and 60 ml (1/4 cup) hen broth to the skillet. Cook for 8 to 10 minutes, stirring, until the meat is juicy and well seasoned. Stir in half of the scallions and keep warm.

4. 4

   In another small skillet, add the remaining annatto oil and cook over medium heat any remaining onion and sweet pepper if you kept some separate from the main sauté, or take 3 tablespoons of the finished sauté and add the vinegar, the rest of the hen broth, and half of the cilantro. Cook for 2 to 3 minutes until a light, glossy mojo forms. Adjust salt to taste.

5. 5

   Heat a nonstick skillet over medium-high heat and sear the slices of white cheese for 1 to 2 minutes per side, until golden but not fully melted. Set aside.

6. 6

   Preheat the oven to 220 °C / 425 °F. Lightly grease 6 oven-safe plating rings or individual molds and place them on a baking tray.

7. 7

   Build the timbales by placing a layer of cassava mash on the bottom of each mold, pressing firmly with a spoon. Add a layer of annatto hen, a few drops of mojo, a layer of chopped seared cheese, and top with another thin layer of cassava.

8. 8

   Brush the top of each timbale with a little mojo. Bake at 220 °C / 425 °F for 12 to 15 minutes, until the edges are lightly golden and the timbales are firm.

9. 9

   Let rest for 3 minutes. Unmold carefully, finish with the remaining mojo on top, the remaining scallions, and the rest of the chopped cilantro. Serve hot.