Táchira-Style Yuca and Cheese Skillet Cake with Ají Dulce Mushrooms and Avocado Butter

Instructions

1. 1

   1. In a large bowl, mix the grated, well-drained yuca with the grated white cheese, beaten egg, pre-cooked cornmeal, 3 g (1/2 tsp) salt, and 1 g (1/4 tsp) black pepper until evenly combined into a moist mixture.

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   2. Heat a medium oven-safe skillet over medium heat with 15 ml (1 tbsp) annatto oil. Add the yuca mixture, press it into an even-thickness cake, and cook for 6 to 8 minutes until the bottom is golden.

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   3. Meanwhile, preheat the oven to 400°F (200°C). Carefully flip the cake using a plate or lid, return it to the skillet, and cook the second side for 4 more minutes.

4. 4

   4. Transfer the skillet to the oven and bake the cake for 10 to 12 minutes at 400°F (200°C), until firm in the center and deeply golden around the edges.

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   5. In another skillet, heat the remaining 15 ml (1 tbsp) annatto oil over medium-high heat. Add the onion and ají dulce peppers and sauté for 3 minutes until slightly softened.

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   6. Add the garlic, mushrooms, cumin, the remaining 3 g (1/2 tsp) salt, and 1 g (1/4 tsp) black pepper. Cook for 8 to 10 minutes, stirring, until the mushrooms release their liquid and then brown. Stir in half of the cilantro.

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   7. In a small bowl, mash the avocado with the butter, lemon juice, and the remaining cilantro until creamy and spreadable.

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   8. Transfer the cake to a board or serving plate, top with the ají dulce mushrooms, and finish with spoonfuls of avocado butter over the top. Serve hot.