Tasty Recipes: Yuca Pie

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Yuca Pie

"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."

Ingredients :

• Sofrito:
• 12 aji dulce peppers, seeded and chopped
• 1 green bell pepper, seeded and coarsely chopped
• 1 red bell pepper, seeded and coarsely chopped
• 1 yellow onion, coarsely chopped
• 1/2 cup Spanish olives
• 1 bunch fresh cilantro, washed and dried
• 1 Cubanelle pepper, seeded and coarsely chopped
• 2 tablespoons olive oil
• 2 tablespoons minced garlic
• 2 teaspoons salt
• 1 tablespoon capers
• 1 tablespoon ground black pepper
• 1 tablespoon oregano
• 1 tablespoon olive oil, or as needed
• 1 (6 ounce) can tomato sauce, or to taste
• 1 (1.41 ounce) package sazon seasoning with achiote, or to taste, divided
• 1/2 pound ground beef
• 2 pounds yuca, peeled and grated
• 1 egg, slightly beaten
• 1/4 cup chicken broth
• salt and ground black pepper to taste

Instructions :

Prep : 40M	Cook : 8M	Ready in : 1H40M

• 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.

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

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