EMPANADILLA DE YUCA PASO A PASO/EMPANADAS DE YUCA RECETA TRADICIONAL DOMINICANA

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cottage cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

ground beef

🥗Healthier: ground turkey

💰Cheaper: canned beans

Ground turkey is leaner, while beans provide protein at a lower cost.

Welcome viewers and introduce the recipe for traditional Dominican yuca empanadas.

Prepare the main ingredient, yuca, and mention that ground chicken will be used for the filling.

Season the ground chicken with oregano, garlic seasoning cubes, salt, and pepper, and let it rest for 30 minutes.

Heat olive oil in a skillet and sauté the seasoned chicken until cooked through.

Optionally add 1 tablespoon of tomato paste for color and cook until the chicken is tender.

Grate the yuca using a sturdy grater to ensure it's well processed due to its hardness.

Use a clean cloth to remove excess starch from the grated yuca until it's dry.

Boil 2 liters of water in a pot for cooking the yuca dough.

Add salt to the yuca mixture and form it into tight balls, known as 'bollos'.

Once the water is boiling, add the yuca balls and let them cook for 17 minutes, stirring occasionally to prevent sticking.

After 17 minutes, remove the yuca balls from the water and let them drain.

While still warm, mash the yuca balls into a smooth dough using a glass or similar tool.

Cover the dough with a clean cloth to keep it warm and soft.

Roll out the dough into flat discs, similar to tortillas, using a plate for size.

Fill each disc with the cooked chicken filling and fold to form a half-moon shape.

Fry the empanadas in a skillet with plenty of oil, ensuring the oil is not too hot to avoid burning.

Serve the empanadas warm, highlighting their traditional significance during the Christmas season.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary