Yucca empanada recipe.

I have to remind you in this post that I am not a writer, and that I’m an english learner. So, in the same way you’ll notice that this is not a recipe by a professional cook. Nevertheless, I had to try writing my version of this recipe below because I simply love it and I need to practice my kitchen/cooking vocabulary.

This is for more or less 12 empanadas.

โ˜ 1 Kg. or 2 lbs. of yucca
โœŒ 1/2 cup of pre-cooked white corn meal (that kind of flour ground from maize that we mostly use to make arepas).
๐Ÿ‘Œ Sugar and salt as you like. I like it salty with a hint of sweetness. So I use 1 spoon of salt and 1 spoon of sugar or papelรณn (which is much healthier crude brown sugar).
๐Ÿ‘ Your favorite salty filling (It could be cheese, chicken, ground beef, ham, sauteed vegetables, combinations of them, your imagination is the limit.)

1.๐Ÿ”ชPeel and cut into little pieces the yucca.
2.๐Ÿ”ฅPut the pieces and the salt in boling water until they are soft enough to easily smash them.
3. ๐Ÿด Smash the yucca while it’s hot on plate, and then put it into a bowl.
4. ๐Ÿ‘‹ When it isn’t hot but warm, add the corn flour and the sugar, and knead it for 5minutes.
5. โœŠPut a ball that fits in your fist over one plastic sheet and cover it with another.
6. ๐Ÿณ Press it with something plain and heavy to get it flat until you have 5-mm-thick dough, and remove the top plastic sheet.
7.๐Ÿ“๐Ÿด๐Ÿ–๐ŸŸ๐Ÿ† ๐Ÿ Put one or two spoons of your filling ingredient in the middle.
8.โ†ช Fold it with the help of the plastic sheet to have a semicircle and cut it with a bowl to seal the edge.
9. ๐Ÿ”ฅDeep fry it.
๐Ÿ‘ Enjoy it!

They are crunchy on the outside, creamy on the inside and gluten free. I am so sorry I don’t have a good picture to show you.


4 thoughts on “Yucca empanada recipe.

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