Yuca Empanadas

Name: Yuca Empanadas
Prep time: 20M
Total time: 60M
Yield: 4 Servings
Cuisine: Caribbean
Ingredients: 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; 1 bag 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. frozen GOYA® Banana Leaves, thawed

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<h2 class="subheader">Special Puerto Rican Empanadas are Tender and Tasty</h2> The secret to this delicious yuca empanada recipe, a tamale-like snack from Puerto Rico, is frozen GOYA® <a title="Grated Yuca" href="https://goya.com/en/products/frozen-ingredients/tropical-vegetables-and-peas#grated-yuca" data-id="8199">Grated Yuca</a>. Simply mix thawed yuca with <a title="Sazon with Coriander and Annatto" href="https://goya.com/en/products/sazon-with-coriander-and-annatto" data-id="7927">Sazón GOYA® with Coriander and Annatto</a>, 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

Total Time

60m

Prep Time:20m

Yields:4 Servings

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Ingredients

For the Filling

1 tbsp.

GOYA® Extra Virgin Olive Oil

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1 lb.

ground pork

1 tsp.

GOYA® Sofrito

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2 tbsp.

finely chopped GOYA® Manzanilla Spanish Olives Stuffed with Minced Pimiento

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1 packet

GOYA® Sazón with Coriander and Annatto

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GOYA® Adobo All-Purpose Seasoning with Pepper, to taste

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For the dough

1 bag

frozen GOYA® Grated Yuca, thawed and drained

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2 packets

GOYA® Sazón with Coriander and Annatto

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1 tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

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1 pkg.

frozen GOYA® Banana Leaves – Hoja de Platano, thawed

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Directions

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Step 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.

Step 2

In medium bowl, mix together grated yuca, Sazón and Adobo until combined; set aside.

Step 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)