Caracas-Style Ground Corn and Plantain Cakes with Ají Dulce Beef Stew and Avocado Cream

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Place the ripe plantain, unpeeled, on a tray and roast for 20 minutes until very tender. Remove it, let it cool for a few minutes, peel, and mash until smooth.

2. 2

   While the plantain roasts, season the beef with 3 g (1/2 tsp) salt and 1 g (1/2 tsp) ground cumin.

3. 3

   Heat 15 ml (1 tbsp) vegetable oil in a large skillet over medium-high heat. Brown the beef for 5 to 6 minutes, stirring to sear all sides.

4. 4

   Add the onion, ají dulce, and garlic to the skillet. Sauté for 4 minutes until the onion turns translucent.

5. 5

   Add the crushed tomato, grated panela, vinegar, the remaining cumin, and 120 ml (1/2 cup) of the beef broth or water. Stir well, reduce to medium-low heat, cover, and cook for 20 minutes, stirring occasionally.

6. 6

   Uncover the stew, add the remaining broth if needed to loosen the sauce, and cook 8 to 10 minutes more until the beef is tender and the sauce thickens. Stir in half of the chopped cilantro and adjust with a little salt and black pepper.

7. 7

   In a bowl, mix the cooked ground corn, mashed ripe plantain, grated white cheese, and the remaining salt. Knead until homogeneous. Divide into 8 portions and shape into thick cakes about 8 cm / 3 inches wide.

8. 8

   Heat the remaining vegetable oil in a nonstick skillet over medium heat. Cook the corn and plantain cakes for 3 to 4 minutes per side until golden and crusty outside and firm in the center.

9. 9

   For the cream, blend or mash the avocado with the plain yogurt, lime juice, the remaining cilantro, and a pinch of black pepper until thick and smooth.

10. 10

    Serve 2 cakes per portion, top with the hot beef stew, and finish with spoonfuls of avocado cream. Serve immediately.