Yuca and smoked cheese fritters with papelón-glazed mushroom pabellón and avocado mojo

Instructions

1. 1

   1. Place the yuca in a pot with enough water and 1 teaspoon of salt. Bring to a boil and cook until very tender, 20 to 25 minutes. Drain, remove the fibrous core if present, and mash while hot into a firm puree.

2. 2

   2. Let the mashed yuca cool for 5 minutes. Mix with the grated smoked cheese, egg, pre-cooked cornmeal, 1/4 teaspoon black pepper, and 2 tablespoons of the diced onion. Shape into 8 medium fritters with lightly moistened hands.

3. 3

   3. Heat 45 ml (3 tablespoons) vegetable oil in a large skillet over medium heat. Brown the fritters for 3 to 4 minutes per side, until well sealed and crisp. Transfer to a tray and keep warm in the oven at 250°F / 120°C.

4. 4

   4. For the mushroom stew, heat 2 tablespoons vegetable oil in another wide skillet over medium heat. Sauté the remaining onion, the sweet pepper, and half of the garlic for 5 minutes, until softened and fragrant.

5. 5

   5. Add the mushrooms and cook for 6 to 8 minutes, stirring, until they release their moisture and begin to brown. Stir in the tomato paste, cumin, grated panela, Worcestershire sauce, vinegar, and 1/4 teaspoon black pepper.

6. 6

   6. Pour in the vegetable stock or water and cook over medium-low heat for 8 to 10 minutes, until thick, glossy, and flavorful. Adjust salt if needed.

7. 7

   7. In a small saucepan, heat 1 tablespoon vegetable oil over medium heat. Add the remaining garlic, the black beans, and the bay leaf. Cook for 5 to 7 minutes, mashing a small portion of the beans so they become creamy. Season with a pinch of salt and remove the bay leaf.

8. 8

   8. For the avocado mojo, blend or process the avocado, cilantro, lime juice, water, a pinch of salt, and a pinch of pepper until smooth and thick yet pourable. Add a few extra drops of water if needed.

9. 9

   9. Toast the broken cassava flatbread in a dry skillet for 1 to 2 minutes over medium heat, until extra crisp and aromatic.

10. 10

    10. Serve by spooning a base of creamy black beans onto each plate, topping with 2 fritters per serving, then the papelón mushroom pabellón. Finish with avocado mojo and toasted cassava flatbread on top.