Caracas-Style Corn and Plantain Cakes with Papelón Beef, Refried Black Beans, and Fresh Cheese Cream

Instructions

1. 1

   1. Place the ripe plantain in a small pot with enough water to cover it and boil for 10 minutes over medium heat. Drain and mash until smooth.

2. 2

   2. In a bowl, mix the pre-cooked cornmeal with the warm water and 1/2 teaspoon salt. Let it rest for 5 minutes, add the mashed plantain, and mix until a uniform dough forms. Divide into 8 portions and shape into cakes about 3 inches wide.

3. 3

   3. Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Cook the cakes for 4 to 5 minutes per side until golden and cooked through. Set aside covered to keep warm.

4. 4

   4. In the same skillet, add 1 more tablespoon vegetable oil and sauté the onion, sweet pepper, and garlic for 4 minutes over medium heat until fragrant and tender.

5. 5

   5. Add the ground beef, the remaining 1/2 teaspoon salt, cumin, smoked paprika, and black pepper. Cook for 6 to 8 minutes, breaking up the meat, until no pink remains.

6. 6

   6. Stir in the grated papelón, vinegar, tomato paste, and water or broth. Cook for 8 more minutes over medium-low heat until the mixture is moist but thick. Keep warm.

7. 7

   7. In another small skillet, melt the butter with the remaining tablespoon of vegetable oil over medium-low heat. Add the cooked black beans and partially mash them with a spoon. Cook for 5 minutes, stirring, until creamy and refried.

8. 8

   8. For the cream, combine the crumbled fresh cheese, plain yogurt, fresh cilantro, and lime juice in a processor or blender. Blend until thick and smooth.

9. 9

   9. For a firmer and hotter finish, place the cakes on a tray and warm them for 5 minutes in a preheated oven at 180 °C / 350 °F.

10. 10

    10. To serve, place two cakes per serving, top with a layer of refried black beans, spoon the papelón beef over them, and finish with dollops of fresh cheese and cilantro cream.