This is a take on alcapurrias or empanadas de yuca, yuca and meat fritters. This is a little easier than making and cooking individually stuffed yuca patties, but just as tasty. I included a recipe for sofrito, but you could use store bought if you're in a hurry. This sofirto will keep in the refrigerator for a couple of weeks or freeze for longer.

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Recipe Summary

prep:
40 mins
cook:
1 hr
total:
1 hr 40 mins
Servings:
8
Yield:
1 9-inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Sofrito:

Directions

Instructions Checklist
  • Place aji dulces peppers, green bell pepper, red bell pepper, onion, olives, cilantro, Cubanelle pepper, 2 tablespoons olive oil, garlic, 2 teaspoons salt, capers, 1 tablespoon black pepper, and oregano in a blender. Puree until smooth. Refrigerate sofrito until ready to use.

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  • Heat 1 tablespoon olive oil in a skillet over medium heat. Cook 2 tablespoons sofrito until fragrant, about 2 minutes. Add tomato sauce and 1/2 the sazon; cook and stir until incorporated, about 3 minutes. Add beef, Cook and stir the picadillo (meat mixture) until flavors combine, about 25 minutes.

  • Rinse the grated yuca in a colander; press yuca to squeeze out most of the moisture. Place in a bowl; add the remaining sazon, egg, and chicken broth. Mix well. Season the masa (dough) with salt and pepper.

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking pan.

  • Spoon 1/2 of the yuca masa into the prepared pan in an even layer. Top with the picadillo; spread to 1/4 inch from the edges. Spread the remaining masa smoothly on top. Cover with aluminum foil.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

Cook's Notes:

You can use ground pork instead of beef.

The Cubanelle pepper can be replaced with another green bell pepper.

Use more red bell peppers in place of aji dulces if desired.

Instead of cilantro, you can use 5 to 10 recao leaves.

Editor's Note:

Nutrition data for this recipe includes the full amount of sofrito. The actual amount of sofrito consumed will vary.

Nutrition Facts

313 calories; protein 12.1g 24% DV; carbohydrates 43g 14% DV; fat 11.8g 18% DV; cholesterol 40.8mg 14% DV; sodium 1777mg 71% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
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  • 1 star values: 0
Rating: 4 stars
12/24/2018
I used veggie crumbles and instead of beef and it came out well and very tasty. Read More