Aji de yuca with meat recipe

Dear readers, this recipe is an adaptation of an ají de carne from my friend Elena Paulson from Speck, who prepares it with potatoes, but I decided to make it with cassava and it turned out delicious, different and so that we can use our products from the Coast, so we vary a little.

I hope you enjoy it and thank your cook today.

Aji de yuca with meat

Ingredients:

• 1 piece of beef or meatloaf (1 pound)
• 1 bay leaf
• 1 bundle of coriander
• 1 pearl onion cut into quarters
• 1 teaspoon oregano
• 1 teaspoon salt or to taste
• 2 liters of water
• ½ cup finely chopped white onion
• 1 tablespoon achiote oil
• 4 cups of yucca cut into squares
• 1 cup of milk
• ¼ cup peanut paste
• 1 cup of fresh cheese cut into squares
• 1 tablespoon butter
• 2 sliced ​​hard boiled eggs
• 1 ripe maqueño cut into slices and fried
• 10 slices of chili pepper to decorate

Preparation:

1. In a pot, cook the meat with the bay leaf, coriander, onion, oregano and salt in the two liters of water. Cook for about half an hour. Sift the broth and separate the meat.
2. In another pot, put half a cup of white onion with the achiote oil and fry until transparent, add the yucca and the reserved meat broth. Cook until the yuca is soft.
3. Blend the cup of milk with the peanut paste and add it to the cassava. Let her cook for a bit. Check the flavor, the point of salt and add the cheese cut into squares.
4. Shred the meat and fry it in a little oil or butter. You must have hard-boiled eggs, fried sweet plantains and sliced ​​chili peppers to decorate.
5. When it is time to serve, serve the yuca pepper very hot and garnish with the hard-boiled egg slices, the fried plantain slices and the chili pepper slices.

Note: Makes approximately 6 servings.