| Level: | Advanced |
| Total: | 3 hr 10 min |
| Active: | 1 hr 10 min |
| Yield: | 4 servings |
| Level: | Advanced |
| Total: | 3 hr 10 min |
| Active: | 1 hr 10 min |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1/2 yellow onion, diced
- 1/4 green bell pepper, diced
- 1/4 red bell pepper, diced
- 3 cloves garlic, minced
- 3/4 cup chopped green onions
- 1/2 cup chopped fresh cilantro (leaves and some stems)
- 1 teaspoon ground cumin
- Pinch dried oregano
- 2 tablespoons achiote oil
- Sea salt
- 2 pounds skirt steak
- 8 ounces dried black beans
- 1 green bell pepper, quartered
- 3/4 cup chopped green onions
- 1/2 bunch cilantro (leaves and some stems), chopped
- 3 bay leaves
- 3 cloves garlic, diced
- 1 teaspoon oregano
- 1 teaspoon ground cumin
- Salt
- 2 tablespoons canola oil
- 2 ripe sweet plantains, peeled and quartered
- Four 3-inch blocks queso blanco or mozzarella, plus for shredding
- 8 slices sweet ham
- 1 large egg yolk
- 1 teaspoon sea salt
- 1 teaspoon baking soda
- 1 teaspoon sugar
- 3 1/2 cups all-purpose flour
- 2 cups mayonnaise
- 1 1/2 cups fresh Italian parsley (leaves and some stems)
- 1/2 yellow onion
- 1/2 green pepper
- 3 cloves garlic
- 1/2 cup water
- 1 tablespoon white vinegar
- 1 teaspoon sugar
- Canola oil, for frying
Instructions
- For the carne mechada: Heat the olive oil in a large skillet over medium-high heat. Add the yellow onions, green peppers, red peppers and garlic. Then add the green onions, cilantro, cumin, oregano, achiote oil (for coloring) and a pinch of sea salt. Cook down all the vegetables for about 20 minutes. Set the sofrito aside.
- In a large deep pan, combine the skirt steak, 1 cup water and 1 tablespoon sea salt. Cook beef for 2 hours, until tender. Once cooked, shred the beef by hand into a bowl and then slowly mix in the sofrito, seasoning the beef in its entirety.
- For the caraotas: In a deep saucepan, submerge the black beans in 4 cups water. Add the green peppers, green onions, cilantro, bay leaves, garlic, oregano, cumin and 1 teaspoon salt. Bring to a boil, lower to a simmer and cook for 1 hour, until the beans are tender.
- For the yo-yos: Heat the oil in a large frying pan over medium heat. Add the sliced plantains slowly into the hot oil and fry until golden brown on both sides, 4 to 6 minutes. Remove the plantains from the pan and flatten by pressing down with a plate.
- To build the yo-yos, place a block of queso blanco and two slices of ham on top of four of the flattened plantain slices. Top with the remaining four slices.
- For the batter: In a large mixing bowl, combine 2 cups water and the egg yolk, salt, baking soda and sugar. Gradually mix in 2 cups of the flour. As the batter starts to thicken, slowly add the rest of the flour while whisking. Once the batter has thickened, dip the yo-yos into the batter, making sure they’re evenly covered.
- For the salsa tartara: In a blender, blend the parsley, onion, pepper, garlic, vinegar, sugar and 1/2 cup water. Remove to a bowl and fold in the mayonnaise.
- Heat 3 inches of oil in a deep pan. Fry the battered yo-yos for 6 to 8 minutes. Remove to a plate and pat dry. Slice open the yo-yos and add a layer of caraotas followed by a layer of carne mechada. Shred queso blanco on top, and finish off with some salsa tartara.
Reviews
Had one today. Simply amazing!!