Dominican Yaroa (Clean eating, gluten-free)
Plain and simple, this is one of my favorite dishes on the planet. Before I came to discover the wide world of cuisine available in NYC, I never would have imagined someone would put these ingredients together and that so many people would enjoy it as much as I do. If you don’t know, Yaroa is a Dominican street food- a casserole with 3 layers, starting with your choice of french fries or mashed platano maduro, then a layer of your choice of beef, pork, chicken, or a mix, then topped with shredded cheese and broiled until melty and bubbly. And pink sauce is a MUST for serving. Personally, I would never order this with french fries. Don’t get me wrong, I have nothing against them, but there’s something unreal about the contrast of the sweet mashed plantain with the savory meat and melty cheese! Platano maduro is the only way to go.
My first taste of this dish was in 2016 on Dyckman (Uptown Manhattan, NYC). Once I was introduced, I was changed forever. And although I am obsessed with this combination of ingredients, over the years I’ve somehow had the discipline to only eat this on occasion. It makes it really special when I have the chance to enjoy it. Not to mention, when you’re me, or someone concerned with quality ingredients and oils, this isn’t the kind of meal you want to be ordering often from outside. It typically comes from restaurants or food trucks that sell chimis (Dominican burgers), cachapas (Venezuelan corn pancake sandwiches), antojitos (fried meats & snacks), and other quick serve foods. These types of places are known to use refined oils such as vegetable, corn or canola- aka inflammation causing (ever wonder why your tummy hurts after eating fried food?). Additionally, I want to be able to trust every ingredient in my food. Some restaurants use cheeses with additives and oils, beef that’s not grass fed nor organic, the list goes on. I would never go as far to say that you shouldn’t consume Yaroa from a restaurant- by all means, enjoy! This recipe is for those who either want to enjoy a cleaner version of this delicious meal, or who don’t have access to a restaurant that serves it. In addition to selecting the highest quality ingredients for this recipe, I added a cup of chopped spinach to be wilted into the ground meat at the end. You may omit, add more, or use another chopped green such as kale or chard. My goal was to make this a clean, nutrient filled recipe while maintaining the indulgent quality that makes Yaroa so irresistible!
Ingredients
For the plantain mixture:
10 ripe plantains, peeled and chopped in large chunks
½ cup milk
2 tbsp. butter
For the meat:
1 lb. ground beef or turkey
1 onion, small diced
2-4 garlic cloves, minced
8-10 Spanish olives with pimiento, chopped
1-2 tbsp Dominican Sofrito
1 (6oz) can tomato paste
2 packets Sazón Goya
1 tbsp dried oregano
1 tsp. coriander
1 tsp. paprika
1/2 cup water
1 packed cup chopped spinach
2-3 tbsp chopped cilantro
Other:
½ cup freshly shredded mozzarella
½ cup freshly shredded cheddar
Kosher salt & fresh cracked black pepper, to taste
2 tbsp. Extra Virgin olive oil or avocado oil
Olive oil, avocado, or ghee cooking spray (read ingredients! they sneak canola & vegetable oils and other chemicals in cooking sprays)
Optional, for garnish:
pink sauce, diced tomatoes, sliced green onions, chopped cilantro, sliced avocado
Equipment:
9”x9'“ casserole dish or disposable aluminum pan
Potato masher
Method
Preheat oven to 400 degrees. Spray a 9”x9” casserole dish or aluminum pan with cooking spray.
Cook the plantains: Heat a large pot of salted water until boiling. Add the plantain chunks and cook about 15 minutes, until plantains are bright yellow and can be easily pierced with a fork. Drain plantains and return to the pot. Add butter, milk, and a pinch of salt. Mash with a potato masher. Set aside.
Cook the meat: In a large pan over medium-high heat, add 2 tbsp. oil. Add ground meat & diced onion. Season with salt & pepper. Break up the meat using a wooden spatula or potato masher, cooking until browned. Drain any excess grease. Add garlic, olives, sofrito, and tomato paste, stir to combine with meat, and cook 2-3 min until fragrant. Add in Sazón packets, oregano, coriander, paprika, water, and salt & pepper. Stir and bring to a boil. Reduce heat and cook 5-6 min. Remove from heat and add chopped spinach and cilantro. Stir until wilted. Taste and adjust seasonings if necessary.
Assemble the casserole: In your casserole dish, add mashed plantain mixture and smooth into an even layer. Top with ground meat, and then cover evenly with shredded cheeses.
Place casserole in the oven and bake 12-15 minutes, until cheese is bubbly and the edges are crispy. Top each serving with pink sauce, diced tomato, sliced green onion, chopped cilantro, and/or sliced avocado. Enjoy!
