Cativías Higüeyanas empanadas de Yuca típica Dominicana la receta de mi abuela Keka

ground meat

🥗Healthier: lean turkey

💰Cheaper: textured vegetable protein

Textured vegetable protein is a cost-effective meat substitute.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds flavor while being lower in fat.

Season the ground beef with pepper, garlic powder, oregano, cumin, beef bouillon, and achiote, mixing well until all ingredients are incorporated.

In a hot skillet, heat 1 teaspoon of oil and sauté the seasoned ground beef, adding 1 cup of water and covering until the meat is cooked through.

For the empanada dough, take 2 large tablespoons of the grated yuca and squeeze out as much liquid as possible using a clean cloth.

Repeat the squeezing process with all the grated yuca to obtain only the fiber.

Once all the yuca is squeezed, add salt and mix well until the yuca is seasoned.

In a large pot, pour in 1/2 cup of vegetable oil and heat it up. Add all the yuca and cook for about 15 minutes, stirring constantly with a wooden spoon.

The cooking step is critical; the yuca should have a cooked consistency but not overcooked, losing most of its moisture and forming small clumps.

Once the yuca reaches the perfect point, transfer it to a work surface at about 120 degrees Fahrenheit and knead it vigorously to avoid drying out.

If the dough becomes too dry, you can add a teaspoon of water to hydrate it slightly.

Once the dough is ready, cover it with the same damp cloth used for squeezing the yuca.

Using a rolling pin, roll out the dough and cut it with an empanada mold or a round plate.

Immediately fill the empanadas with the prepared meat and seal them. If you don't have a mold, you can seal them with a fork.

Repeat the process until all empanadas are ready to fry, yielding about 55 small empanadas.

Fry the empanadas in plenty of oil until golden brown and serve hot.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens