Andean Corn and Potato Cakes with Panela Beef Stew, Cilantro Butter, and Pickled Red Onion

Instructions

1. 1

   1. Place the red onion in a bowl with the white vinegar, 60 ml (1/4 cup) water, sugar, and a pinch of salt. Mix well and let it sit while you prepare the rest of the recipe.

2. 2

   2. Season the beef with 1 teaspoon salt and 1/2 teaspoon black pepper. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat and brown the beef for 6 to 8 minutes.

3. 3

   3. Add the white onion, half of the garlic, and 40 g (about 1/3 cup) of the sweet pepper to the skillet. Cook for 3 minutes until the onion turns translucent.

4. 4

   4. Stir in the crushed tomato, grated panela, cumin, and beef broth or water. Mix, lower the heat, and cook covered for 25 minutes, stirring occasionally, until the beef is tender and the sauce thickens. Adjust with an extra pinch of salt and pepper if needed.

5. 5

   5. While the stew cooks, mash the cooked potatoes in a large bowl until you have a rustic mash. Add the corn kernels, pre-cooked corn flour, grated white cheese, egg, 1/2 teaspoon salt, and a little black pepper. Mix until a moist but shapeable dough forms.

6. 6

   6. Divide the mixture into 8 portions and shape them into thick cakes with your hands.

7. 7

   7. Heat 2 tablespoons vegetable oil in a nonstick skillet over medium heat. Cook the cakes for 4 to 5 minutes per side until deeply golden and firm inside. If you prefer to finish them in the oven, transfer them to a tray and bake at 200 °C / 400 °F for 8 minutes.

8. 8

   8. For the cilantro butter, melt the butter in a small saucepan over low heat or in the microwave until liquid but not browned. Mix with the chopped cilantro, the remaining garlic, and the remaining sweet pepper. Add a pinch of salt.

9. 9

   9. Serve two cakes per plate. Top with the hot beef stew, drizzle with the cilantro butter, and finish with the drained pickled red onion on top.

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    10. If you like, let the stew rest for 3 minutes before serving so the flavors settle and the cakes keep their crisp texture.