How to make Rellenos de Yuca (Yuca Rellena con Carne / Yuca Fritters)

ground meat

🥗Healthier: lean turkey

💰Cheaper: ground chicken

Lean turkey reduces fat while ground chicken is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier and has a higher smoke point.

bread crumbs

🥗Healthier: panko

💰Cheaper: crushed crackers

Panko provides a lighter texture, while crushed crackers are often cheaper.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice offers similar acidity, while vinegar is generally cheaper.

Peel yucca and cut off both ends.

Use a vegetable peeler to remove the tough outer skin.

Cut yucca into quarters, approximately 2 inches in length.

Rinse yucca with water and cut away any discolored portions.

Place yucca in a large bowl and cover with water, adding 2 teaspoons of salt to 8 cups of water.

Bring the water to a boil and cover the pot.

Boil yucca for 35 minutes until very soft and easily pierced with a fork.

Drain the yucca and let it cool slightly.

Smash the yucca with a fork, removing any fibrous veins.

Add achiote oil and mix to combine thoroughly.

Spoon approximately one-third cup of dough onto your hand and press it into a disc.

Press a block of cheddar cheese into the center of the disc and wrap the dough around it to form a ball.

For meat-filled fritters, create an indent in the disc and fill with approximately one tablespoon of picadillo, then roll into a ball.

Heat about an inch and a half of oil in a deep pan to 300 degrees Fahrenheit.

Fry the fritters until golden brown, stirring occasionally to prevent sticking.

Remove fritters from oil and let them drain on a cooling rack.

Cooking Techniques

Equipment Needed

Spice Level: