Yuca Rellena (Stuffed Yuca)
Yuca Rellena (Stuffed Yuca)
Ingredients
For the Yuca
- 2 pounds yuca, peeled and cut into 2-inch pieces
- 1/2 tablespoon salt
- 1/2 tablespoon garlic powder
- as needed water, for boiling
For the Carne Molida (Ground Meat) Filling
- 1 pound ground meat, lean
- 1/2 green pepper, chopped
- 1/2 red onion, chopped
- 2 garlic cloves, minced
- 1/2 tablespoon salt
- 1/2 tablespoon black pepper
- 1/2 tablespoon cumin
- 1/2 tablespoon onion powder
- 1/2 tablespoon garlic powder
- 2 tablespoons tomato paste
- 1/2 cup water
For the Optional Cheese Filling
- 1 cup mozzarella cheese, shredded
For Frying
- 4 cups vegetable oil, or as needed for deep frying
Instructions
- 1
Place the peeled and cut yuca pieces in a large pot. Add enough water to cover the yuca by at least 1 inch. Season with 1/2 tablespoon of salt and 1/2 tablespoon of garlic powder.
⏱️ 5 min
- 2
Bring the water to a boil over medium-high heat, then reduce heat to medium and boil the yuca for 20 to 25 minutes, or until it is fork-tender. Drain the yuca thoroughly.
⏱️ 25 min
- 3
While the yuca is still warm, transfer it to a large bowl and mash it until smooth. A potato masher or a fork can be used. Set aside.
⏱️ 5 min
- 4
In a large skillet, cook the 1 pound of ground meat over medium-high heat, breaking it up with a spoon, until it is browned and cooked through. Drain any excess fat.
⏱️ 10 min
- 5
Add the chopped green pepper, chopped red onion, and minced garlic to the skillet with the cooked ground meat. Sauté for 5-7 minutes, or until the vegetables have softened.
⏱️ 7 min
- 6
Season the meat and vegetable mixture with 1/2 tablespoon of salt, 1/2 tablespoon of black pepper, 1/2 tablespoon of cumin, 1/2 tablespoon of onion powder, and 1/2 tablespoon of garlic powder. Stir well to combine.
⏱️ 2 min
- 7
Stir in the 2 tablespoons of tomato paste and 1/2 cup of water. Bring the mixture to a simmer and continue to cook for 5-7 minutes, or until the liquid has reduced and the flavors have melded. Remove from heat and set aside.
⏱️ 7 min
- 8
To assemble the yuca rellenas, take a portion of the mashed yuca (about 1/4 cup) and flatten it into a disc shape in the palm of your hand. The disc should be about 3-4 inches in diameter and 1/4 inch thick.
⏱️ 10 min
- 9
Place about 1 tablespoon of the prepared carne molida filling in the center of the yuca disc. Carefully bring the edges of the yuca together, enclosing the filling completely. Shape it into an oval or torpedo-like form.
⏱️ 10 min
- 10
For the optional cheese filling, repeat step 8, then place about 1 tablespoon of shredded mozzarella cheese in the center of a yuca disc. Enclose the cheese completely and shape as described in step 9. Repeat until all yuca and fillings are used.
⏱️ 10 min
- 11
Heat at least 3 inches of vegetable oil in a large deep skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C).
⏱️ 5 min•🌡️ 350
- 12
Carefully place 2-3 yuca rellenas into the hot oil, being careful not to overcrowd the pan. Fry for 3-5 minutes, turning occasionally, until they are golden brown and crispy on all sides.
⏱️ 5 min•🌡️ 350
- 13
Using a slotted spoon, remove the fried yuca rellenas from the oil and place them on a wire rack set over a baking sheet or on paper towels to drain excess oil. Repeat with the remaining rellenas.
⏱️ 5 min
- 14
Serve the yuca rellenas warm, optionally with a side of your favorite dipping sauce.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Yuca Rellena (Stuffed Yuca)
For the Yuca
- 2 pounds yuca, peeled and cut into 2-inch pieces
- 1/2 tablespoon salt
- 1/2 tablespoon garlic powder
- as needed water, for boiling
For the Carne Molida (Ground Meat) Filling
- 1 pound ground meat, lean
- 1/2 green pepper, chopped
- 1/2 red onion, chopped
- 2 garlic cloves, minced
- 1/2 tablespoon salt
- 1/2 tablespoon black pepper
- 1/2 tablespoon cumin
- 1/2 tablespoon onion powder
- 1/2 tablespoon garlic powder
- 2 tablespoons tomato paste
- 1/2 cup water
For the Optional Cheese Filling
- 1 cup mozzarella cheese, shredded
For Frying
- 4 cups vegetable oil, or as needed for deep frying
Instructions
- 1
Place the peeled and cut yuca pieces in a large pot. Add enough water to cover the yuca by at least 1 inch. Season with 1/2 tablespoon of salt and 1/2 tablespoon of garlic powder.
⏱️ 5 min - 2
Bring the water to a boil over medium-high heat, then reduce heat to medium and boil the yuca for 20 to 25 minutes, or until it is fork-tender. Drain the yuca thoroughly.
⏱️ 25 min - 3
While the yuca is still warm, transfer it to a large bowl and mash it until smooth. A potato masher or a fork can be used. Set aside.
⏱️ 5 min - 4
In a large skillet, cook the 1 pound of ground meat over medium-high heat, breaking it up with a spoon, until it is browned and cooked through. Drain any excess fat.
⏱️ 10 min - 5
Add the chopped green pepper, chopped red onion, and minced garlic to the skillet with the cooked ground meat. Sauté for 5-7 minutes, or until the vegetables have softened.
⏱️ 7 min - 6
Season the meat and vegetable mixture with 1/2 tablespoon of salt, 1/2 tablespoon of black pepper, 1/2 tablespoon of cumin, 1/2 tablespoon of onion powder, and 1/2 tablespoon of garlic powder. Stir well to combine.
⏱️ 2 min - 7
Stir in the 2 tablespoons of tomato paste and 1/2 cup of water. Bring the mixture to a simmer and continue to cook for 5-7 minutes, or until the liquid has reduced and the flavors have melded. Remove from heat and set aside.
⏱️ 7 min - 8
To assemble the yuca rellenas, take a portion of the mashed yuca (about 1/4 cup) and flatten it into a disc shape in the palm of your hand. The disc should be about 3-4 inches in diameter and 1/4 inch thick.
⏱️ 10 min - 9
Place about 1 tablespoon of the prepared carne molida filling in the center of the yuca disc. Carefully bring the edges of the yuca together, enclosing the filling completely. Shape it into an oval or torpedo-like form.
⏱️ 10 min - 10
For the optional cheese filling, repeat step 8, then place about 1 tablespoon of shredded mozzarella cheese in the center of a yuca disc. Enclose the cheese completely and shape as described in step 9. Repeat until all yuca and fillings are used.
⏱️ 10 min - 11
Heat at least 3 inches of vegetable oil in a large deep skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C).
⏱️ 5 min•🌡️ 350 - 12
Carefully place 2-3 yuca rellenas into the hot oil, being careful not to overcrowd the pan. Fry for 3-5 minutes, turning occasionally, until they are golden brown and crispy on all sides.
⏱️ 5 min•🌡️ 350 - 13
Using a slotted spoon, remove the fried yuca rellenas from the oil and place them on a wire rack set over a baking sheet or on paper towels to drain excess oil. Repeat with the remaining rellenas.
⏱️ 5 min - 14
Serve the yuca rellenas warm, optionally with a side of your favorite dipping sauce.
⏱️ 1 min