Caracas-Style Hominy and Green Plantain Cakes with Shredded Beef in Panela Glaze, Creamy Black Beans, and Seared White Cheese

Instructions

1. 1

   Place the beef flank in a medium pot with 125 ml (1/2 cup) beef stock, half of the onion, half of the garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook covered over medium-low heat for 35 minutes, or until the meat is tender. Remove, let rest for 10 minutes, and finely shred it. Reserve the cooking liquid as well.

2. 2

   While the beef cooks, prepare the cake base. Lightly pulse the cooked hominy in a processor or mash it with a fork for a coarse texture. Mix it with the grated green plantain, pre-cooked cornmeal, 1 tablespoon cilantro, 1/2 teaspoon salt, 1/4 teaspoon cumin, and 1 tablespoon vegetable oil. If the mixture looks dry, add up to 60 ml (1/4 cup) water gradually. Shape into 8 compact medium-thick cakes.

3. 3

   Heat a large skillet over medium heat with 1 tablespoon vegetable oil. Brown the cakes for 4 to 5 minutes per side until firm and golden. Transfer them to a tray and finish cooking in a preheated oven at 200 °C / 400 °F for 10 minutes.

4. 4

   For the panela-glazed shredded beef, heat 1 tablespoon vegetable oil in a skillet. Sauté the remaining onion, garlic, and sweet Venezuelan pepper for 4 minutes. Add the crushed tomato, grated panela, smoked paprika, dried oregano, and remaining cumin and cook 3 minutes more. Stir in the shredded beef, 125 ml (1/2 cup) beef stock, and the reserved cooking liquid. Cook for 8 to 10 minutes until glossy and juicy. Adjust with salt, black pepper, and lime juice.

5. 5

   For the black bean cream, blend 240 g (1 1/3 cups) cooked black beans with 125 ml (1/2 cup) beef stock, the butter, and 2 tablespoons cilantro until thick and smooth. Transfer to a small saucepan and cook over low heat for 3 to 4 minutes. Season with salt and black pepper to taste.

6. 6

   Sauté the remaining cooked black beans, 120 g (2/3 cup), in a small skillet for 2 minutes just to heat through, then mix with 1 tablespoon cilantro. Reserve for texture in the final plating.

7. 7

   Heat a nonstick skillet over medium heat and sear the slices of semi-firm white cheese for 1 to 2 minutes per side, until lightly browned but not fully melted.

8. 8

   To serve, place 2 cakes on each plate, top with a layer of black bean cream, add a portion of the panela-glazed shredded beef, spoon some whole black beans on top, and finish with the seared white cheese. Serve hot.