Yuca Pie

12 aji dulce peppers, seeded and chopped

1 green bell pepper, seeded and coarsely chopped

1 red bell pepper, seeded and coarsely chopped

1 yellow onion, coarsely chopped

½ cup Spanish olives

1 bunch fresh cilantro, washed and dried

1 Cubanelle pepper, seeded and coarsely chopped

2 tablespoons olive oil

2 tablespoons minced garlic

2 teaspoons salt

1 tablespoon capers

1 tablespoon ground black pepper

1 tablespoon oregano

1 tablespoon olive oil, or as needed

1 (6 ounce) can tomato sauce, or to taste

1 (1.41 ounce) package sazon seasoning with achiote, or to taste, divided

½ pound ground beef

2 pounds yuca, peeled and grated

1 egg, slightly beaten

¼ cup chicken broth

salt and ground black pepper to taste

Place aji dulces peppers, green bell pepper, red bell pepper, onion, olives, cilantro, Cubanelle pepper, 2 tablespoons olive oil, garlic, 2 teaspoons salt, capers, 1 tablespoon black pepper, and oregano in a blender. Puree until smooth. Refrigerate sofrito until ready to use.

Heat 1 tablespoon olive oil in a skillet over medium heat. Cook 2 tablespoons sofrito until fragrant, about 2 minutes. Add tomato sauce and 1/2 the sazon; cook and stir until incorporated, about 3 minutes. Add beef, Cook and stir the picadillo (meat mixture) until flavors combine, about 25 minutes.

Rinse the grated yuca in a colander; press yuca to squeeze out most of the moisture. Place in a bowl; add the remaining sazon, egg, and chicken broth. Mix well. Season the masa (dough) with salt and pepper.

Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking pan.

Spoon 1/2 of the yuca masa into the prepared pan in an even layer. Top with the picadillo; spread to 1/4 inch from the edges. Spread the remaining masa smoothly on top. Cover with aluminum foil.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.