Yucca mini tamales (Empanaditas de Yucca)Giovanna Huyke | Delicious Living
- Serves: 24 people
This filling recipe features a “masa” (dough) made of yucca root instead of corn. If you can’t find plantain leaves, use parchment paper. You can also make and bake the entire recipe in a 9x13-inch pan: Layer plantain leaves in the pan. Cover with half of the yucca masa and top with filling. Cover with remaining yucca masa and bake at 350 degrees for 60–80 minutes or until set.
- Defrost yucca. Mix oil with seeds and warm at low heat for 8–10 minutes; let rest until cool and then strain. Discard seeds.
- In a large food processor, puree yucca, adding milk, about half of the annatto-infused oil, and salt to taste, until the texture of stiff mashed potatoes.
- Make filling: Sauté beef until cooked; drain excess grease. Add onion, garlic, and pepper; sauté until translucent 5–8 minutes. Add remaining ingredients and cook for 5 minutes. Taste and adjust seasoning with salt and pepper.
- Brush both sides of each plantain leaf rectangle with plain oil. Place 2–3 tablespoons yucca mixture on one narrow end; flatten (use wet hands). Put 1 1/2 tablespoons beef filling on top. Roll plantain leaf, folding yucca mixture over filling; then continue to fold tamale and leaf, creating a rectangular packet and using entire leaf. Place on a rimmed baking sheet, seam side down. (Tamales can be frozen at this point; cover with plastic, freeze for at least 3 hours, and then transfer to freezer bags; thaw before heating.)
- Bake at 375˚ for 15 minutes. Serve warm.
PER SERVING: 120 cal, 3g fat (2g mono, 0g poly, 1g sat), 12 mg chol, 5g protein, 18g carb, 1g fiber, 57mg sodium