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Stuff your mouth with this Colombian dish

2 weeks ago

Stuff your mouth with this Colombian dish

Pasteles de Yuca

Thinking of changing up the menu with a unique kind of dish? Then try this Colombian creation made with yuca or cassava root. Considered to be an appetizer or a snack in its country of origin, Pasteles de Yuca can also be made as a main viand because of its heavy ingredients. Try making it with other proteins as well like lamb or chicken.

 

PASTELES DE YUCA

Makes 15 pieces

 

1 kilo Cassava root (yuca), peeled and cut to ½-inch cubes

1 Tbsp Salt

½ cup Butter

150g Rice, washed

¼ tsp Paella mix

½ Tbsp Olive oil

¼ cup Canola oil

1 Large white onion, minced

½ kilo Ground beef

1 Green bell pepper, minced

1 Red bell pepper, minced

¼ cup Green peas

1 Hard-boiled egg, chopped

Salt and freshly ground pepper, to season

½ cup All-purpose flour

  1. Put cubed yuca in a pot covered with cold water and a tablespoon of salt over high heat. Boil and cook until tender.
  2. Drain cassava, add butter, and mash until smooth. Let it cool then refrigerate for at least 30 minutes.
  3. In a pot or rice cooker, add rice, paella mix, olive oil, and water. Stir well and cook rice. Let it cool.
  4. Heat oil in a sauté pan over high heat. Sauté onion and beef. When beef is half cooked, add bell peppers. Remove from heat and done and drain any excess oil. Set aside to cool.
  5. In a large bowl, fluff rice until grains are separated. One at a time, add meat mixture, green peas, and egg until evenly combined. Season with salt and black pepper.
  6. Divide yuca hash into 20 pieces. Roll each piece approximately 3-inch wide and ¼-inch thick.
  7. Stuff each hash portion with a tablespoon of rice filling. Fold dough over the filling and roll shape into a smooth ball. Lightly oil your hands, if dough sticks.
  8. In a deep pot, pre-heat the cooking oil to 350°F. Fry yuca balls without overcrowding the pot. Cook until golden brown, 5-8 minutes. Remove and drain on paper towels. Serve with a wedge of lemon or your favorite hot sauce.

 

Recipe by Chef David and Sofia Pardo de Ayala

Photo by Ron Mendoza

 

Fond of food stuffed with a fun, flavorful filling? Then check these out:

Orange and Almond Stuffed Pork Loin

Roasted Turkey with Chestnut Apple Stuffing

Peppers with Rice, Feta, and Pine Nut Stuffing

 

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