Yuca-Squash Pasteles

Lumina Lamb Chops, Lumina Lamb Picadillo, Pigeon Peas, Oxtail Vinegar Chimichurri

Chef Yun Fuentes of Bolo | Philadelphia

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Adapted by StarChefs | february 2024

INGREDIENTS

Lamb Picadillo:
2 cups achiote oil
5 pounds ground Lumina lamb shoulder
Kosher salt
Adobo seasoning
2 cups sofrito of culantro, onion, garlic, cubanelle pepper, and coriander seeds
4 cups chopped onions
2 cups chopped green bell pepper
2 cups chopped red bell pepper 
1 cup chopped garlic
3 cups tomato sauce
2 cups red sofrito
1 cup chopped manzanilla olives
½ cup capers
2 tablespoons ground cumin

Yuca Pasteles:
4 pounds yuca, peeled, shredded, and dried
1 pound kabocha squash, peeled, seeded, and grated
2 tablespoons sea salt
2 tablespoons adobo seasoning 
2 cups evaporated milk
2 tablespoons ground achiote
4 tablespoons pork lard
Banana leaves, cut into 8-inch squares
Achiote oil
Kosher salt

Oxtail Vinegar Chimichurri:
½ cup Champagne vinegar
1½ cups oxtail vinegar
2 tablespoons dried oregano
1 bay leaf
2 tablespoons brown sugar
2 teaspoons sea salt
3 dried guindilla chiles
2 cups brunoise shallots
2 cups extra virgin olive oil
Fresh herbs of your choice

Gandules Salad:
1 pound pigeon peas
1 cup diced red onion
¼ cup diced red bell pepper
¼ cup diced green bell pepper
¼ cup diced yellow bell pepper
¼ cup diced plum tomato
½ cup queso del país
2 cups red quinoa, cooked with chicken broth
1 orange, segmented and juiced
1 lemon, segmented and juiced
1 lime, juiced
Kosher salt
Ground black pepper

To Assemble and Serve:
Lumina lamb chops
Kosher salt 
Ground black pepper
Adobo seasoning

METHOD

For the Lamb Picadillo:
In a saucepan over medium flame, heat oil. Add lamb and season with salt and adobo. Discard any excess fat. Add sofrito, onions, peppers, and garlic. Cook 10 minutes, stirring occasionally. Add tomato sauce, red sofrito, olives, capers, and cumin. Reduce heat and cook additional 30 minutes. Keep warm.

For the Yuca Pasteles:
In a bowl, combine yuca, squash, salt, adobo, evaporated milk, achiote, and lard. Transfer mixture to a Vitamix blender and blend until smooth. Set aside. On a work surface, brush banana leaves with achiote oil. Spread ½ cup yuca dough over each leaf, then top with ½ cup Lamb Picadillo. Fold the leaves and tie with string to seal. Set aside. Bring a pot of salted water to a boil. Drop the sealed leaves into the water and cook 1 hour. Using a slotted spoon, remove pasteles and let cool.

For the Oxtail Vinegar Chimichurri:
In a Vitamix blender, combine vinegars, oregano, bay leaf, sugar, salt, and chile on high speed. Strain into a mixing bowl. Fold in shallots and let sit 30 minutes at room temperature. Stir in olive oil and herbs of your choice. Transfer to an airtight container and reserve.

For the Gandules Salad:
In a bowl, combine all ingredients. Season with salt, pepper, and Oxtail Vinegar Chimichurri.

To Assemble and Serve:
In a steamer basket, warm Yuca Pasteles. On a work surface, season lamb chops with salt, pepper, and adobo. In a sauté pan over medium-high heat, sear lamb chops and cook to medium doneness, reserving any juices. Set aside. Place Gandules Salad in the center of a serving plate. Arrange Pasteles to the left of the salad and season with reserved lamb chop juices. Top with lamb chops. Finish with a drizzle of Oxtail Vinegar Chimichurri.

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