@chefmikaleon: Pastelón de yuca with layers of picadillo & cheese, I meeeeean 😮‍💨🤤🔥 a perfect weeknight recipe for the fam ❤️ Ingredients For the picadillo:
 1.5 pounds 80/20 ground beef
 ¼ cup extra virgin olive oil
 1 red bell pepper, diced
 1 green bell pepper, diced
 1 yellow onion, diced
 5 cloves garlic, minced
 1 tablespoon homemade sazon:
 1 teaspoon onion powder
 1 teaspoon garlic powder
 1 teaspoon cumin powder
 1 teaspoon ground coriander
 1 teaspoon dried oregano
 1 teaspoon salt
 1 teaspoon ground annatto
 1 cup tomato sauce
 1 cup dry white cooking wine
 ⅓ cup Spanish manzanilla olives, chopped
 2 tablespoons chopped capers
 ⅓ cup raisins For the yuca and casserole:
 2 pounds yuca, peeled
 4 tbsp. butter
 evaporated milk, about 1/3 cup. As needed 
 Salt and pepper to taste
 2 cups mozzarella cheese
 2 cups cheddar cheese Instructions Heat the olive oil in a large Dutch oven over medium heat. Add the onions, peppers, and garlic, cooking for 5 to 7 minutes until the onions are translucent. Stir in the ground beef and sazon, breaking the meat apart with a wooden spoon. Cook for about 7 minutes, until browned. Pour in the tomato sauce & white cooking wine, then add the manzanilla olives, capers, and raisins. Reduce the heat to low and let the picadillo simmer for 20 minutes, allowing the flavors to develop. Taste and adjust salt if needed. Once ready, pass it through a strainer to get rid of all the grease. Transfer to the refrigerator and let chill for at least an hour. Meanwhile, bring a large pot of salted water to a boil. Add the yuca and cook for about 25 minutes, until fork-tender. Drain and transfer to a mixing bowl. Mash with a potato masher, then stir in the butter and enough milk to create a smooth consistency. Season with salt and pepper to taste. To assemble the pastelón, grease a baking dish with oil and spread a layer of mashed yuca. Top with the chilled picadillo, then add a layer of cheese. Spread another layer of mashed yuca over the top, followed by a final layer of cheese. Bake at 350°F for 15 minutes, then broil for 2 to 3 minutes until the cheese is golden and bubbly

Monica “Mika” Leon

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Region: US

Tuesday 01 April 2025 16:27:05 GMT