Empanaditas de Yuca

Every time I think of home, I am reminded of the glorious aroma of freshly made Empanaditas de Yuca. These little pockets of joy transport me back to my childhood, where my family would gather in the kitchen, laughter filling the air as we prepared this beloved dish together. The first bite of these golden, crispy empanadas brings an explosion of flavors that dances on the palate; the combination of the savory filling enveloped in a soft, slightly chewy dough is simply irresistible. I remember my grandmother’s secret technique of deep-frying them to perfection, resulting in a crunchy exterior that gives way to a warm, delicious filling inside.

Each empanadita is a labor of love, and while it may seem daunting to make them from scratch, the joy and satisfaction that comes from biting into one is worth every minute spent. I often find myself making these for gatherings, where they quickly become the star of the show, disappearing within moments. As the holidays approach or during special occasions, there’s nothing quite like sharing homemade Empanaditas de Yuca with friends and family. So let’s roll up our sleeves and create this delightful dish together!

Recipe Ingredients for Empanaditas de Yuca

When making Empanaditas de Yuca, the ingredients play a crucial role in creating a delicious and satisfying dish. The foundation is the cativía, which gives the dough its unique texture, while fillings like minced beef and vegetable oil marry together beautifully. Each component adds its flavor and texture, working harmoniously to create a delightful culinary experience.

• 1 tablespoon olive oil – A key ingredient for adding flavor to your filling.
• 1 red onion (small-sized, minced) – Adds sweetness and depth to the filling.
• 2 cloves garlic, crushed – A crucial aromatic that enhances the overall flavor.
• ½ pound minced beef – The heart of your filling, providing protein and rich taste.
• ½ cup tomato sauce – Adds moisture and a touch of acidity to balance flavors.
• ½ bell pepper, diced – Contributes freshness and a bit of crunch.
• ¾ teaspoon salt (or more, to taste) – Enhances all the flavors in the dish.
• ½ teaspoon pepper (freshly-cracked, or ground) – For a hint of spice, adjust to your liking.
• 1 sprig cilantro (optional) – Fresh herb that can elevate your filling.
• 1 cup water – Essential for hydrating the dough.
• 1 cup cativía (cassava flour or tapioca) – The main ingredient for the dough, providing a unique texture.
• ½ teaspoon salt – Additional seasoning for the dough.
• 2 cups vegetable oil (corn, peanut, or soy), divided – Necessary for frying.
• ½ cup diced cheddar – Optional for those who prefer a cheesy filling.

Preparation Steps for Empanaditas de Yuca

Making Empanaditas de Yuca is a labor of love, but the steps are straightforward and enjoyable. Let’s embark on this cooking adventure together! Begin by gathering all your ingredients and getting into the right mindset; creating these empanadas is as much about the experience as it is about the food.

1. Start by preparing your filling. In a skillet over medium heat, heat the olive oil until shimmering. Add in the minced red onion and sauté until it becomes translucent and fragrant, about 3 to 5 minutes. The aroma will fill your kitchen and get you excited about the meal to come.
2. Next, toss in the crushed garlic and cook for an additional minute. Stir in the minced beef, breaking it apart with a spatula. Cook until the beef is browned and fully cooked through. Don’t forget to season it generously with salt and pepper, adjusting to your taste preferences.
3. Once the beef is cooked, stir in the tomato sauce and diced bell pepper. Cook for about 5 more minutes, allowing everything to meld together beautifully. This filling should be savory and aromatic, setting the stage for the amazing empanadas to come!
4. While the filling cools, let’s move on to prepare the dough. In a large bowl, combine the cativía with the salt. Gradually add the water, mixing with a spatula until the dough starts forming. It may look a bit dry at first, but that’s okay; you’ll add more water as needed.
5. Knead the dough with your hands, adding more water by the tablespoon if it feels too dry. You want a soft, pliable dough that resembles regular flour dough but has a bit of elasticity. It should not be sticky or crumbly.
6. Once your dough is ready, divide it into 8 equal balls. On a lightly oiled surface, roll each ball into thin disks. You might want to grease your rolling pin to prevent sticking.
7. Now comes the fun part! Place about a tablespoon of your cooled filling in the center of each dough disk. Fold the dough over to create a semi-circle and press the edges together to seal. You can use a fork to crimp the edges and ensure they’re tightly sealed.
8. In a deep pan, heat the vegetable oil over medium-high heat. You want enough oil for the empanadas to be submerged. The oil should be hot enough that a small piece of dough sizzles when added.
9. Carefully place the empanadas into the hot oil, making sure not to overcrowd the pan. Fry them until they are golden brown, about 3 to 5 minutes on each side. The smell will be intoxicating!
10. Once fried, remove them from the oil and place them on a paper towel-lined plate to drain excess oil. Serve them warm, and watch them disappear!

Ways to Customize

Customizing Empanaditas de Yuca allows you to create a dish that is uniquely yours. Here are some creative ideas to try out:

• Add Veggies: Incorporate sautéed vegetables into your filling for an extra layer of flavor and nutrition.
• Cheese Lover’s Delight: Experiment with different cheeses in the filling, such as mozzarella or pepper jack for a spicy kick.
• Herb Infusion: Mix in fresh herbs like parsley or thyme with the filling to enhance the aromatic qualities.
• Spice It Up: Add a pinch of your favorite spices, like cumin or paprika, to the filling for added depth.
• Sweet Variants: Try filling with sweetened cream cheese or fruit preserves for a dessert version.
• Serving Options: Pair with various dipping sauces like salsa, guacamole, or even a tangy yogurt sauce.
• Freezing: Make a double batch and freeze uncooked empanadas before frying. Just fry them straight from the freezer when you’re ready.

What to Pair With Empanaditas de Yuca

Serving Empanaditas de Yuca can be as versatile as the fillings themselves. Here are some delicious pairings and occasions to enjoy:

• Fresh Salads: Serve with a side of crisp, fresh salad to balance the richness of the empanadas. A light vinaigrette can be refreshing.
• Dipping Sauces: A tangy salsa or creamy avocado dip complements the flavors beautifully and adds a fun interactive element.
• Family Gatherings: Perfect for potlucks and family gatherings, they can be made ahead and served warm for a crowd-pleasing treat.
• Game Day Snack: Serve these crispy bites as a fun appetizer during game days or casual gatherings.
• Brunch Option: Pair with mimosas or coffee for a delightful brunch experience.
• Seasonal Serving: Consider seasonal sides such as roasted vegetables in the fall or bright, fruity salsas in the summer.
• Storage Tips: Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven to retain crispiness.

FAQ

Conclusion

Making Empanaditas de Yuca is a beautiful blend of tradition and flavor that brings joy to any table. These golden pockets of goodness are not just food; they’re a celebration of culture and family. I encourage you to try making them yourself. You’ll find that while they take some time, the reward is a dish that everyone will love. Enjoy the process and the smiles they bring to your loved ones!

Empanaditas de Yuca

The ultimate comfort food, Empanaditas de Yuca are golden bites filled with savory goodness. These crispy pockets are perfect for any occasion and easy to make! Get ready to impress your family and friends with this delightful recipe.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Latin American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon olive oil
• 1 small-sized red onion (minced)
• 2 cloves garlic (crushed)
• ½ pound minced beef
• ½ cup tomato sauce
• ½ bell pepper diced
• ¾ teaspoon salt (or more, to taste)
• ½ teaspoon pepper (freshly-cracked, or ground)
• 1 sprig cilantro (optional)
• 1 cup water
• 1 cup cativía (cassava flour or tapioca)
• ½ teaspoon salt
• 2 cups vegetable oil (corn, peanut or soy), divided
• ½ cup diced cheddar

Equipment

• Large Pot
• Cutting Board
• Skillet
• Saucepan
• Frying pan
• Mixing Bowl

Method

 

1. Start by preparing your filling. In a skillet over medium heat, heat the olive oil until shimmering. Add in the minced red onion and sauté until it becomes translucent and fragrant, about 3 to 5 minutes. The aroma will fill your kitchen and get you excited about the meal to come.
2. Next, toss in the crushed garlic and cook for an additional minute. Stir in the minced beef, breaking it apart with a spatula. Cook until the beef is browned and fully cooked through. Don’t forget to season it generously with salt and pepper, adjusting to your taste preferences.
3. Once the beef is cooked, stir in the tomato sauce and diced bell pepper. Cook for about 5 more minutes, allowing everything to meld together beautifully. This filling should be savory and aromatic, setting the stage for the amazing empanadas to come!
4. While the filling cools, let’s move on to prepare the dough. In a large bowl, combine the cativía with the salt. Gradually add the water, mixing with a spatula until the dough starts forming. It may look a bit dry at first, but that’s okay; you’ll add more water as needed.
5. Knead the dough with your hands, adding more water by the tablespoon if it feels too dry. You want a soft, pliable dough that resembles regular flour dough but has a bit of elasticity. It should not be sticky or crumbly.
6. Once your dough is ready, divide it into 8 equal balls. On a lightly oiled surface, roll each ball into thin disks. You might want to grease your rolling pin to prevent sticking.
7. Now comes the fun part! Place about a tablespoon of your cooled filling in the center of each dough disk. Fold the dough over to create a semi-circle and press the edges together to seal. You can use a fork to crimp the edges and ensure they’re tightly sealed.
8. In a deep pan, heat the vegetable oil over medium-high heat. You want enough oil for the empanadas to be submerged. The oil should be hot enough that a small piece of dough sizzles when added.
9. Carefully place the empanadas into the hot oil, making sure not to overcrowd the pan. Fry them until they are golden brown, about 3 to 5 minutes on each side. The smell will be intoxicating!
10. Once fried, remove them from the oil and place them on a paper towel-lined plate to drain excess oil. Serve them warm, and watch them disappear!

Notes

• Using homemade or store-bought catibía: Adjust the amount of water based on its humidity levels.

Previous PostInstant Pot Chicken Gumbo

Next Post Homemade Hot Cross Buns

Meet Jenna Miller

I’m the one who brought this group together. I’ve always believed that food tastes better when it’s shared, and I wanted to create a space that felt as warm and sunny as our home state. I’m usually the one writing our posts and helping Brooke develop our main course recipes. My favorite days are when we’re all in the kitchen together, music on, cooking up our next idea.