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Special Puerto Rican Empanadas are Tender and TastyThe secret to this delicious yuca empanada recipe, a tamale-like snack from Puerto Rico, is frozen GOYA® Grated Yuca. Simply mix thawed yuca with Sazón GOYA® with Coriander and Annatto, for traditional crimson color and great flavor. Stuffed with a savory pork filling, the dough cooks up soft and pillowy. Perfect for a light meal or snack, yuca empanadas are a great way to experience authentic Puerto Rican cooking.
Origin: Puerto Rico
Prep time: 20 min.
Total time: 1 hr.
For the Filling:
1 tbsp. GOYA® Extra Virgin Olive Oil
1 lb. ground pork
1 tsp. GOYA® Sofrito
2 tbsp. finely chopped GOYA® Manzanilla Olives Stuffed with Minced Pimientos
1 packet Sazón GOYA® with Coriander and Annatto
GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
For the Dough:
1 bag (2 lbs.) frozen GOYA® Grated Yuca, thawed and drained
2 packets Sazón GOYA® with Coriander and Annatto
1 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper
1 pkg. (1 lb.) frozen GOYA® Banana Leaves, thawed
|1.||Heat oil in medium skillet over medium-high heat. Add pork and sofrito. Cook, stirring occasionally and breaking pork into small pieces with spoon, until cooked through, about 10 minutes. Stir in olives, Sazón and Adobo. Continue to cook until flavors come together, about 1 minute more; set aside until cool.|
|2.||In medium bowl, mix together grated yuca, Sazón and Adobo until combined; set aside.|
|3.||Heat oven to 350°F. Cut banana leaves into four 10"x5" rectangles. Place one rectangle on work surface shiny side-down. Spread ¼ yuca mixture evenly over center of banana leaf, leaving 2" boarder all around. Spread ¼ pork mixture evenly over yuca. Fold banana leaf into rectangle-shape pockets to enclose filling. Place seam side-down on foil-lined baking sheet. Repeat with remaining ingredients. Cook until dough is firm and filling is hot, about 30 minutes. Carefully unwrap just before serving. (Banana Leaf is not edible)|