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Timbal de malanga (taro cake)

    ▪︎1 kg of taro (peeled and thinly sliced)
    ▪︎1 pound of ground beef or pork
    ▪︎Parsley and coriander to taste
    ▪︎1 tablespoon of mustard
    ▪︎5 cloves of garlic and 1 onion
    ▪︎4 cachucha peppers
    ▪︎Bechamel or scrambled eggs and cheese (optional)
    ▪︎2 tablespoons of oil

Taro is one of the most sought after tubers in Cuba, it is a very healthy and nutritious food. You can always prepare different dishes with a very distinctive Cuban touch. We've already seen fried taro, mashed taro, mojo criollo taro, and delicious taro fritters. Today we are going to make a timbal de malanga, that is, a taro cake, from a recipe of the most authentic Cuban cuisine.

Using a potato peeler, chop the taro into thin slices.

Prepare the minced meat separately. Cook the picadillo with the garlic, onion, peppers, parsley and coriander, finely chopped, a tablespoon of oil and the mustard, until all the sauce is well reduced.

In a well-greased pan, we place a bed of sliced taro, then add the minced meat and the béchamel sauce, or the scrambled eggs, and the cheese, to finally place another layer of taro slices, and then a little oil on top. Cover and cook over low heat until golden brown on both sides.
This dish can be cooked in an oven or in a saucepan with a lid.

It would look like a cake, but with taro and picadillo, another exquisite dish original to Cuban culinary art.

Enjoy your meal this weekend, and see you soon in Havana, Cuba.

Timbal de malanga (taro cake)
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