Yucca Empanadas

Tools

Everything I used for this recipe
  • Le Creuset Enameled Cast Iron Stockpot 7.25 Qt

    Le Creuset Enameled Cast Iron Stockpot 7.25 Qt

    $359.99
  • Pyrex - Set of Glass Bowls (Set of 3)

    Pyrex - Set of Glass Bowls (Set of 3)

    $17.50
  • Berard - Olive Wood Salt Shaker

    Berard - Olive Wood Salt Shaker

    $39.63
  • OXO - Stainless Steel Spatula

    OXO - Stainless Steel Spatula

    $11.99
  • OXO - Stainless Steel Skimmer Spoon

    OXO - Stainless Steel Skimmer Spoon

    $11.95
  • John Boos 24x18 Inch Wood Cutting Board

    John Boos 24x18 Inch Wood Cutting Board

    $189.95
  • Pyrex - Glass Measuring Cups

    Pyrex - Glass Measuring Cups

    $24.99
  • All-Clad Stainless Steel Fry Pan

    All-Clad Stainless Steel Fry Pan

    $186.93
  • RSVP - Cuchara de Madera de Olivo, 12.0" - AndresCooking

    RSVP - Olive Wood Spoon, 12.0"

    $12.95
  • Zwilling - German Knife Set (Set of 3)

    Zwilling - German Knife Set (Set of 3)

    $139.26
  • Main + Mesa - Marble Cutting Board

    Main + Mesa - Marble Cutting Board

    $37.91

Yuca Empanadas (Recipe)

INGREDIENTS

  • 1 Kilo of Grated Yuca
  • ½ Cup Chicken Stock
  • ¼ Cup Onotated Oil
  • White Cheese or Mozzarella Cheese
  • Vegetable oil for frying

For the Onotado Oil

  1. In a Frying Pan add Vegetable Oil, 1 teaspoon of Annatto and fry. Strain and let cool.

INSTRUCTIONS

  1. Cook the Grated Yuca until you get a rubbery mixture.
  2. Add in a Bowl the gummy mixture, Chicken Broth, Onotado Oil and knead.
  3. Add a little oil to your Work Board and knead until completely homogeneous.
  4. Cut the Cheese into sticks.
  5. With your oiled hands, wrap the cheese sticks in dough until they form a cylinder.
  6. Fry in a Cast Iron Pot with Vegetable Oil until golden brown.

TIP: The dough is sticky so to work it place a little oil in your hands.

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