ELIA COOKS EMPANADA DE YUCA

.INGREDIENTS:

WRAPPING:

1/2 cup Achiote seeds (for color)

1 cup oil

1 package banana leaves (warmed or at room temperature)

MASA:

4lbs fresh yuca, grated**

1 cup milk

2 packets sazon

5 garlic cloves, minced

1 tablespoon salt or Homemade Adobo

FILLING:

1 tablespoon oil

1 cup Basic Sofrito

1 cup tomato sauce

1 can sliced pimentos, drained

1 can garbanzos, drained

1/2 cup capers and olives

1 teaspoon adobo

1 teaspoon oregano

1/2 teaspoon ground cumin

1/4 cup cilantro, chopped

salt and pepper (to adjust to taste)




DIRECTIONS:




PREPARE MASA:

Combine all masa ingredients in very large bowl or pot and mix thoroughly. Color should be consistent and a light orangy yellow. If making the day before, cover and place in refrigerator.




PREPARE FILLING:

Heat 1 tablespoon oil in pan.
Add sofrito, tomato sauce, oregano, cumin, cilantro, olives and capers. Sautee a minut or two until fragrant.
Add chopped chicken or pork and simmer until well done, about 15 minutes. Sometimes I add a cooking spoon of the SAUCE ONLY (make sure to not include any pieces of the filling) to the masa for flavor.


***PREPARE WRAPPING:

Simmer 1 cup of oil with 1/2 cup of aciote sees in small saucepan for 3 minutes. When ready, oil should be red in color. Strain oil into small bowl. Discard seeds.


Break off about 10 pieces of foil the length of your arm. Cut banana leaves in 10 pieces each just about two inches shorter than the length of your arm. Place one piece of banana leaf on top of each piece of foil in a neat stack in front of you so that they alternate.


Behind that, should be the bowl of achiote, the bowl of masa at room temperature, the bowl of garbanzos, the bowl of pimentos, and the pan of meat placed on the table.


BEGIN ASSEMBLY PROCESS:

Spread 2 tablespoons of achiote oil (or cooking spray for the health conscious) in center of banana leaf.
Spread 1 cooking spoon of yuca mixture on leaf, flattening out.
Spread 1 cooking spoon of meat without sauce (as dry as possible) over yuca mixture.
Top with a few pimentos and garbanzos.
Top with 1/4 or 1/2 cooking spoon of masa on top of pimento and garbanzos.
Fold over the banana leaf from top to bottom but do not seal ends.
Fold foil (very very lightly flattening out contents as you go along) the same way but lightly seal the ends of the foil if you will be freezing this later use. If baking then do not seal the ends. Select the ones you are using and freeze the rest. They keep for ages.


COOKING PROCESS:

Preheat oven to 375 degrees Fahrenheit.
Line oven with foil (in case of any drips from open ends of empanadas). Bake empanadas for a total of 45 minutes. Make sure to turn over half way through the baking process. If they are frozen, then they must be baked for 75 minutes.


TIPS:

This recipe can be made in one day but if you want to do this the lazy way do the following:

DAY ONE: Prepare Masa and prepare meat filling.

DAY TWO: Assemble




**Pre-grated yuca can be found in the frozen vegetable aisle of your supermarket. They come in 4lb bags. This DRAMATICALLY cuts down on preparation time and grated fingertips. If you insist on using fresh Yuca, be my guest. It must be peeled and grated on the finest holes of a cheese grater by hand or grated with the finest grating plate of a food processor.

***You might want to use your kitchen table if your counter isn't big enough to spread out. Placing everything in an assembly line will make the process quicker and easier.




BUEN PROVECHO!

Category:

Howto & Style

Tags:

• ELIA'S EMPANADA DE YUCA
• GALA FOUNDATION

[GALAFOUNDATION]

In Puerto Rico, they call these empanadas. In Mexico, they call these Tamales. The recipe and instructions are posted on the right of your computer, Sir.

[eliseoborrero]

@Papizongo I'm sorry I didn't mean to hurt your feelings. I said it like a joke. It's just that I make these a little different. I was too harsh. My apologies. Thanks for posting Puertorrican things.

[Papizongo]

@luisoria334 Not even close

[Papizongo]

@marlin187 Those are NOT pasteles either marlin187, Technically empanada implies 'breaded' but these here are called EMPANADAS no matter where you go in PR. Empanadillas are deep fried. Pasteles are made of green banana pulp and are boiled. Tamales are made from corn and are steamed. Instead of criticizing just cook and enjoy and thanks ELIA for taking the time to share grandma's talent or subdue yourself to corn-dogs! If you need more details google the rest youself!

[Papizongo]

@eliseoborrero is such a prick. You don't deserve to know the whole process nor to taste this cuisine. Go back to Burger King.

[arlenymarinez]

Can't hear a word! With the loud music that was suppose to be background music! : /

[CARRALEROGUTIERREZ]

Pero lo que no entiendo es si eso se hace con la yuca hervida o cruda, una vez hice eso o parecido con yuca cruda y nadie se la pudo come por lo dura.

[vasijasdebarro65]

Mis felicitaciones, a esta gran señora, que bueno que haiga gente linda de Puerto Rico que se tomen el tiempo de enseñar las deliciosas recetas de la isla. Yo soy de Mayaguez, P.R. y efectivamente esas son empanadas, y las pueden hacer asadas en el grill, en el horno convencional o hasta en el George Forman grill le dan 15 minutitos, le echan un poquito de pique o salsa dulce y a disfrutar. Gracias por colocar este video.

[REXOMY]

Y carajo no critiquen.... olvidate de lo q sea.. ellos le dicen empanadas y ya!!!! dios bendiga esas canas preciosas.... =)

[REXOMY]

Muchas gracias.....por la receta. muy buena.



[m4dychul4]

Yo soy de puerto rico de ponce y eso que la senora hiso son empanadas de yuca los pasteles son hervidos,yo llegue a vivir en moca y alla le decian a las empanadillas empanadas la empanadilla es muy diferente a la empanada la empanadilla va frita, depende de cada pueblo me imagino no se oh sera por que para mi moca era un campo en la montaña y a los carros bonitos le decian navesssss