Yuca Empanadas Recipes

YUCA EMPANADAS

Steps:

• Step 1 Heat oil in medium skillet over medium-high heat. Add pork and sofrito. Cook, stirring occasionally and breaking pork into small pieces with spoon, until cooked through, about 10 minutes. Stir in olives, Sazón and Adobo. Continue to cook until flavors come together, about 1 minute more; set aside until cool. Step 2 In medium bowl, mix together grated yuca, Sazón and Adobo until combined; set aside. Step 3 Heat oven to 350°F. Cut banana leaves into four 10"x5" rectangles. Place one rectangle on work surface shiny side-down. Spread ¼ yuca mixture evenly over center of banana leaf, leaving 2" boarder all around. Spread ¼ pork mixture evenly over yuca. Fold banana leaf into rectangle-shape pockets to enclose filling. Place seam side-down on foil-lined baking sheet. Repeat with remaining ingredients. Cook until dough is firm and filling is hot, about 30 minutes. Carefully unwrap just before serving. (Banana Leaf is not edible)

CHICKEN YUCCA EMPANADA RECIPE BY TASTY

Steps:

• Heat the olive oil in a large pan over medium heat until shimmering. Add the tomato, scallions, onion, garlic, and salt, and cook, stirring occasionally.
• Add the chicken, and cook for 5 minutes or until the chicken is warmed through.
• For the dough, mash the cooked yucca with a fork in a large bowl.
• Roll a 4-inch (10-cm) ball of yucca and place in the center of a piece of plastic wrap. Add another piece of plastic wrap over the dough and flatten to create a small circle. Roll out to a 6-inch (15-cm) round.
• Scoop 3 tablespoons of the chicken mixture onto the dough and add a couple of pieces of mozzarella over the chicken mixture. Fold over the dough to form an empanada and seal the edges. Repeat with the rest of the dough and filling.
• Heat 2 inches (5 cm) of oil in a large pan over high heat to 350ºF (180ºC). Place the empanadas in the oil and cook for 2-3 minutes or until brown on both sides.
• Enjoy!