Recipe for yuca empanaditas or cativías; delicious, crispy, and gluten-free, they are a variation of traditional empanaditas made with yuca instead of wheat flour. The dough turns out crispier. Give them a try, you'll love them!
For the filling:
In the food processor, blend the onion, tomatoes, garlic, parsley, and ají until you obtain a thick paste.
Place the meat in a bowl, mix with the previous preparation, and season with pepper and salt.
In a pan, heat the oil. Add the ground meat and brown it. Cover and cook over medium heat for 7 minutes. Stir regularly.
Once all the liquid has evaporated, remove from heat and set aside.
For the dough:
Grease a large tray or surface. Grate the yuca to form a uniform paste.
With a clean cloth, squeeze the grated yuca until you remove as much liquid as possible. Discard the liquid you extracted from the yuca.
In a pot, heat ¼ cup of water and add the salt.
When the water starts to boil, add the yuca. Mix well and cook over low heat, stirring vigorously until almost all the yuca has turned a darker color and is slightly translucent.
Remove from heat and pour onto the oiled surface. Let cool.
Cover your hands with oil, knead the yuca until it becomes elastic like bread dough.
Divide the mixture into 12 balls of the same size. Using an oiled rolling pin, flatten the balls to achieve a thin sheet.
Add a teaspoon of filling, close, and seal the edges.
Heat the oil in a deep container.
Fry the empanaditas submerged in oil until golden. Place on a paper towel to absorb excess oil.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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