Empanada de Yuca (Puerto Rican)

yuca

🥗Healthier: sweet potato

💰Cheaper: potatoes

Sweet potato adds a similar texture with more nutrients.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more budget-friendly and has a neutral flavor.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: aquafaba

Flaxseed meal can be used as a binding agent for a vegan option.

Peel the yuca and cut off both ends.

Cut yuca into pieces less than 2 inches long to fit into the grater.

Grate the yuca using a grater machine until finely grated.

Strain the grated yuca in a large strainer to remove excess juice, but do not squeeze completely dry.

Add 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of coriander, and 1 teaspoon of garlic to the strained yuca.

Add 1 tablespoon of sofrito and mix everything together until well combined.

Add three spoons of pork juice to the mixture and stir well.

Slice Goya peppers into thin pieces for assembly.

Cooking Techniques

Equipment Needed

Spice Level: