cómo hacer empanadas de yuca de una manera fácil y deliciosa

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 boiling 1 lb of ground beef that has been washed.

Season the beef with a little oregano, black pepper, and 1 tablespoon of seasoning powder of your choice.

Cook the beef until it reduces its liquid, about 5 minutes.

Prepare additional ingredients: grate the carrot, chop the bell pepper, and onion.

Once the beef has reduced, add the grated carrot, chopped bell pepper, and onion to the beef mixture.

Optionally, add tomato paste if desired.

While the beef cooks, peel and wash the yuca, removing the hard center.

Grate the yuca using a grater or food processor to make it easier for those without a processor.

Extract the starch from the grated yuca by squeezing it through a clean cloth.

Destructure the squeezed yuca into a fine flour-like consistency.

Heat oil in a pot and add the grated yuca, stirring constantly for about 7-10 minutes until it becomes slightly transparent.

Once the yuca is ready, transfer it to a clean surface and begin to knead it into a homogeneous dough.

If the dough is too dry, add a little water and salt to help it compact.

Form the dough into balls and cover them to prevent drying out.

Prepare the working surface with oil to prevent sticking.

Use a rolling pin to flatten the dough balls into thin discs.

Place the filling in the center of each disc, ensuring not to overfill.

Fold the dough over the filling and press the edges to seal.

Use a mold to shape the empanadas and remove any excess dough.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens