Ingredients to make Pastelon de yuca con carne:
- 900 grams of Yucca
- 30 cubic centimeters of Oil
- 1 tablespoon tomato paste
- 120 grams of sliced mozzarella cheese
- 200 grams of minced pork
- 1 Basil sprig (finely chopped)
- 1 unit of red onion
- 1 pinch of ground black pepper
- 1 teaspoon of oregano
- 1 teaspoon salt
- 1 unit of red pepper
- 100 grams of butter
How to make Pastelon de yuca con carne:
- Grease a tall baking dish with butter. Preheat the oven over medium heat, about 200°C.
- In a saucepan, heat the oil. Add the minced meat and stir to cook evenly.
- Add a little water, the pepper, the oregano, the onion, the chili pepper, the basil, a pinch of salt and the tomato paste. Chop the onion as finely as possible. Let it cook over low heat, adjusting the water when necessary.
- When the meat is cooked, let almost all the liquid evaporate and adjust the salt to taste. Remove from heat and reserve.
- Peel and chop the cassava. It is boiled by adding 1 teaspoon of salt to the water until soft. Remove from the fire.
- Remove the cassava from the water immediately and puree it by adding the butter until it becomes a very smooth mass.
- To assemble the pastel on, put a third of the cassava mixture in the baking mold. Cover 1/3 of the cheese and add half of the meat. Repeat this order for another batch of layers.
- Finish the assembly with the remaining cassava mixture and cover with some slices of cheese.
- Bake until the cheese is golden brown and serve the hot cassava pastry with green salad.
