Caracas-Style Taro and Sweet Corn Cakes with Guava-Glazed Chicken, Avocado Cream and Pickled Radish

Instructions

1. 1

   1. Make the quick pickle: in a bowl, mix the apple cider vinegar, sugar, 60 ml (1/4 cup) water, and 2 g (1/4 tsp) salt until dissolved. Add the sliced radishes and let them sit for at least 20 minutes while you continue the recipe.

2. 2

   2. In another bowl, combine the avocado, plain yogurt, cilantro, lime juice, 1 clove minced garlic, 2 g (1/4 tsp) salt, and 15 ml (1 tbsp) water. Blend or mash until smooth and creamy. Chill until needed.

3. 3

   3. For the cakes, combine the grated taro, sweet corn kernels, pre-cooked cornmeal, grated white cheese, egg, half of the chopped onion, half of the chopped ají dulce, 1 clove minced garlic, 3 g (1/2 tsp) salt, and 1 g (1/4 tsp) black pepper. Mix well and let rest for 5 minutes so the cornmeal can hydrate.

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   4. Shape the taro mixture into 8 compact medium cakes. If the mixture feels too wet, press it lightly in your hands as you shape each cake.

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   5. Heat 30 ml (2 tbsp) vegetable oil in a large skillet over medium heat. Cook the cakes for 4 to 5 minutes per side until deeply golden and cooked through. Transfer to a tray and keep warm in the oven at 120 °C / 250 °F.

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   6. In the same skillet, add the remaining 30 ml (2 tbsp) vegetable oil and sauté the remaining onion, remaining ají dulce, and the last clove of garlic for 2 to 3 minutes.

7. 7

   7. Add the chicken strips, cumin, 3 g (1/2 tsp) salt, and 1 g (1/4 tsp) black pepper. Cook over medium-high heat for 6 to 8 minutes, stirring, until the chicken is fully cooked.

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   8. Stir the guava paste and 80 ml (1/3 cup) water into the skillet. Cook for 2 to 3 minutes more, stirring, until the guava melts into a glossy sauce that coats the chicken.

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   9. To serve, place 2 cakes on each plate, spoon the guava chicken over or beside them, add dollops of avocado cream, and finish with the well-drained pickled radishes.

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    10. Serve immediately to enjoy the contrast of crisp cakes, juicy chicken, cool cream, and tangy pickle.