"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."
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.
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.