YUCA EMPANADAS
Special Puerto Rican Empanadas are Tender and Tasty The secret to this delicious yuca empanada recipe, a tamale-like snack from Puerto Rico, is frozen GOYA® Grated Yuca. Simply mix thawed yuca with Sazón GOYA® with Coriander and Annatto, for traditional crimson color and great flavor. Stuffed with a savory pork filling, the dough cooks up soft and pillowy. Perfect for a light meal or snack, yuca empanadas are a great way to experience authentic Puerto Rican cooking. Origin: Puerto Rico
Time 1h
Yield 4
Number Of Ingredients 10
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)
BAKED MEAT-FILLED EMPANADAS (EMPANADAS AL HORNO)
To Chileans, empanadas mostly mean empanadas al horno, which are frequently baked in a wood-burning oven. The classic versions are filled with seasoned minced (not ground) meat and onions and garnished with hard-cooked egg, olives and raisins. They can be made either in the half-moon shape that they usually take throughout Latin America and the Caribbean, or in a distinctively Chilean squared-off form made by folding all but the straight side of the semicircular turnover to make a package that is often four inches across. The dough is made with lard.
Provided by Florence Fabricant
Categories side dish
Time 1h
Yield 8 to 10 large empanadas
Number Of Ingredients 13
Steps:
- Melt lard in a 10- to 12-inch skillet. Add onion and sauté on medium until it barely starts to color. Add beef. Cook until ingredients are lightly browned. Add salt and pepper to taste, cumin, paprika and hot sauce. Set aside. Heat oven to 400 degrees.
- Roll dough as thin as possible. Cut 6-inch circles. Scraps can be re-rolled one time. Place some meat mixture on one half of each circle, leaving a 1/2-inch border around filling. Top with a slice of egg, some olive pieces and a few raisins. Brush egg on empty side of circle, fold dough over to make a half-circle and crimp edges. Traditional squared empanadas can be made by folding an inch or so of each of the pointed ends of the half-circle over to make straight sides, then folding up the rounded bottom to square off the empanada.
- Arrange empanadas on a baking sheet. Squared empanadas should be placed with folded side down. Bake 10 minutes. Turn empanadas over, bake 5 minutes longer, until lightly browned on both sides. Allow to cool briefly before serving.
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