Yucca mini tamales (Empanaditas de Yucca)

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 9×13-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.

Yucca mini tamales (Empanaditas de Yucca)

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Servings

24 people

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Ingredients

• 2 pounds frozen yucca
• 1/2 cup olive oil plus more for brushing
• 2 ounces annatto seeds
• 3/4 cup low-fat (1 percent) milk
• 1 pound lean ground beed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 green cubanella or Anaheim pepper 3-4 ounces
• 1 tomato, chopped
• 1 teaspoon dried oregano
• 2 tablespoons fresh cilantro, chopped
• 1 piquillo pepper or pimientos, chopped
• 1 tablespoon capers, rinsed and drained
• 1/3 cup raisins
• 8-10 pimiento-stuffed green olives, chopped
• 2-3 large plantain leaves, cut into 24 (4x8inch) rectangles

Ingredients 2 pounds frozen yucca 1/2 cup olive oil plus more for brushing 2 ounces annatto seeds 3/4 cup low-fat (1 percent) milk 1 pound lean ground beed 1 onion, chopped 2 cloves garlic, minced 1 green cubanella or Anaheim pepper 3-4 ounces 1 tomato, chopped 1 teaspoon dried oregano 2 tablespoons fresh cilantro, chopped 1 piquillo pepper or pimientos, chopped 1 tablespoon capers, rinsed and drained 1/3 cup raisins 8-10 pimiento-stuffed green olives, chopped 2-3 large plantain leaves, cut into 24 (4x8inch) rectangles

Servings 24 people Print Recipe

Instructions

1. Defrost yucca. Mix oil with seeds and warm at low heat for 8–10 minutes; let rest until cool and then strain. Discard seeds.
2. 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.
3. 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.
4. 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.)
5. Bake at 375˚ for 15 minutes. Serve warm.

Recipe Notes

Nutrition Facts

Yucca mini tamales (Empanaditas de Yucca)

Amount Per Serving

Calories 120 Calories from Fat 27

% Daily Value*

Total Fat 3g 5%

Saturated Fat 1g 5%

Monounsaturated Fat 2g

Cholesterol 12mg 4%

Sodium 57mg 2%

Total Carbohydrates 18g 6%

Dietary Fiber 1g 4%

Protein 5g 10%

* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 120 cal, 3g fat (2g mono, 0g poly, 1g sat), 12 mg chol, 5g protein, 18g carb, 1g fiber, 57mg sodium