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Olenia Poueriet

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Recipe

Cativías

10 mins
10 mins
Low
2
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Recipe of yuca empanaditas or cativías; Delicious, crunchy and gluten-free, they are a variation of traditional empanadas prepared with yucca instead of wheat flour. The dough is more crunchy. Try them, you will love them!
Learn more about Olenia Poueriet

Ingredients

6 portions
  • 1 onion, red
  • 4 tomatoes, in cubes
  • 2 cloves garlic
  • 1 twig parsley, optional
  • 1 chili pepper, cubanela, seedless and chopped
  • 120 grams ground beef
  • 1/2 teaspoons salt
  • 1/4 teaspoons black pepper
  • 1 tablespoon oil
  • 4 1/4 cups oil, for the mass
  • 450 grams Yucca
  • 1/4 cups Water, boiling
  • 1/2 teaspoons salt

Preparation

For the filling: In the food processor, mix the onion, tomatoes, garlic, parsley and chili until you get 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 and browned meat. Cover and cook over medium heat for 7 minutes. Remove regularly.
When all the liquid has evaporated remove from the fire and reserve.
For the dough: Oil a large tray or surface. Grate the yucca into a uniform paste.
With a clean cloth, squeeze the ground yucca until you get as much liquid as possible. Discard the liquid you got from the yucca.
In a pot heat ¼ cup of water and add salt. When the water starts to boil, add the cassava. Mix well and cook over low heat stirring vigorously until almost all the yucca has turned a darker color and a little transparent.
Remove from heat and pour on the oiled surface. Let it cool.
Cover your hands with oil, knead the yucca until it becomes elastic like bread dough. Divide the mixture into 12 balls of the same size. With an oiled roller, crush the balls until a thin sheet is obtained. Add a teaspoon of filling, close and seal the edges.
Heat the oil in a deep container. Fry the empanaditas dipped in oil until golden brown. Put on a paper towel to absorb the excess oil.

TIPS

If you do not have a processor, chop the ingredients as fine as possible, this is important because large pieces of vegetables can make holes in the dough.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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