Cómo Hacer Empanadas de Yuca Rellenas | Receta Fácil y Deliciosa | KWA

cheese

🥗Healthier: tofu

💰Cheaper: ricotta

Tofu provides a dairy-free option while ricotta is more affordable.

yuca

💰Cheaper: potato

Potato is more accessible and cheaper, though it alters texture.

egg

🥗Healthier: flaxseed meal

💰Cheaper: aquafaba

Flaxseed meal is a healthier binding agent, while aquafaba is a cheaper egg substitute.

oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, and vegetable oil is more budget-friendly.

Start by cutting the yuca into large pieces, about 10 to 15 cm, to make peeling easier.

Peel the yuca by making a clean cut with a knife and then pulling off the skin.

Rinse the yuca well after peeling.

Separate the yuca into two parts: one for cooking and one for grating.

Cut the cooking yuca into medium-sized pieces for even cooking.

Place the yuca in a pot and cover with water, adding salt to taste.

Bring the pot to the stove and cook for 20 to 25 minutes, checking for tenderness.

Grate the other half of the yuca using a grater, ensuring to be careful while doing so.

Remove excess moisture from the grated yuca by wrapping it in a clean kitchen cloth and squeezing out the liquid until dry.

Mash the cooked yuca in a bowl while it's still hot until smooth and without lumps.

Combine the mashed yuca with the dry grated yuca, mixing thoroughly by hand to form a consistent dough.

Optionally, add achiote for color or leave it plain.

For the filling, heat a splash of oil in a skillet.

Add chopped garlic, onion, and celery to the pan, seasoning with salt, pepper, and cumin.

Add ground meat to the pan and cook until browned, optionally adding soy sauce for color.

You can also add cooked carrot and other ingredients like olives or bacon to the filling.

To form the empanadas, use a plastic wrap to roll out the dough to about 3-4 mm thick.

Place the filling in the center of the dough, fold it over, and press to seal, removing any air.

Cut the empanadas into circular shapes using a round container.

Fry the empanadas in hot oil until golden brown, ensuring they are crispy.

Remove the empanadas from the oil and drain on a rack to remove excess oil.

Serve the empanadas warm with a side of ají sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens