Empanadas de Yuca are yuca (cassava root) patties filled with a savory pork or chicken filling and then baked to delicious perfection.
Every time I make Empanadas de Yuca, it always brings back memories of driving the scenic roads of Puerto Rico, passing by roadside kiosks where the enticing aroma of charcoal-grilled foods fills the air! Deliciously seasoned Pollo al Carbon, smoky Pinchos de Carne, Pinchos de Pollo, and, of course, Empanadas all cooking over lump charcoal. All delicious foods on their own of course but extra flavorful cooked over lump charcoal!
Jump to:
- What are Empanadas de Yuca?
- Reasons to Love this Recipe
- Ingredients to Make the Masa
- Ingredients to Make the Pork Filling
- To Assemble the Empanadas
- Substitutions and Variations
- Instructions
- How to Prepare the Banana Leaves and Foil
- What to Serve with Empanadas
- How to Store
- How to Cook Frozen Empanadas de Yuca
- Expert Tips
- Recipe FAQs
- Other Popular Holiday Dishes
- 📖 Recipe
What are Empanadas de Yuca?
In contrast to Puerto Rican Pasteles, where the dough comprises green cooking bananas and a mix of root vegetables, empanadas exclusively use “yuca” or cassava root for the masa. However, the pork filling is the same as that found in pasteles.
The preparation method is however different from that of pasteles. Empanadas are wrapped in banana leaves and aluminum foil and then baked, instead of wrapping in leaves and “pasteles paper” and then boiling. Lastly, empanadas are longer and thinner than pasteles.
Reasons to Love this Recipe
- Creamy Yuca Goodness: These empanadas are deliciously creamy, soft and are filled with the perfect ratio of pork to masa filling.
- Authentic Puerto Rican Flavor: This recipe captures the authentic essence of Puerto Rican cuisine, infusing every bite with a rich blend of seasoning and authentic flavor.
- Satisfyingly Hearty: The yuca masa filled with the savory filling is a delicious choice for a hearty and comforting meal.
- Cooking Options: Cook these empanadas in the oven, or on a grill or go fully authentic and cook over lump charcoal for an exceptionally delicious smoky flavor.
Ingredients to Make the Masa
- Yuca – To make the masa, use fresh or frozen yuca.
- Achiote (Annatto) Oil – The achiote oil adds not only flavor but the beautiful color to the empanadas.
- Adobo – Use adobo or a packet of sazon with annatto or both to flavor the masa.
- Pumpkin – Use fresh pumpkin or pumpkin puree to help soften the masa.
- Pork Broth – The pork broth adds delicious flavor to the masa (FYI: Pork broth is not shown in the image above).
*See my recipe card below for a complete list of the ingredients with measurements and instructions.*
Ingredients to Make the Pork Filling
- Pork – Use pork shoulder or butt.
- Garlic – Use fresh garlic or garlic puree for the best flavor.
- Oregano and Bay Leaves – Oregano and bay leaves add tremendous flavor to the empanada filling.
- Sazon – Use sazon with annatto for both flavor and color.
- Adobo and Sofrito – Adds both seasoning and true authentic Puerto Rican flavor.
- Pimiento Morrones (Roasted Red Bell Peppers) – Roasted red peppers add an amazing unique flavor to both Puerto Rican Pasteles and Empanadas de Yuca.
- Potatoes – Optional to use in this filling.
- Tomato Sauce – Tomato sauce not only adds flavor to the filling but helps to bind all ingredients and creates the most delicious saucy component.
*Follow my recipe for Carne Para Pasteles to see a full list of ingredients with measurements and instructions to make the pork filling. It’s easy to put together and cooks in an hour.
To Assemble the Empanadas
- Banana Leaves
- Aluminum Foil
- Masa de Yuca
- Pork Filling
- Achiote Oil or Pork Broth
- Jarred Roasted Bell Peppers
Substitutions and Variations
Do I Use All These Ingredients for the Empananda de Yuca Masa?
- The basic ingredients you will need is yuca, achiote oil, adobo or a packet of sazon with annatto (or both) and some of the pork broth. However, for an even softer masa, use all the above ingredients plus a little bit of pumpkin or evaporated milk.
Can I Use Chicken Instead of Pork for the Filling?
- Absolutely! Use boneless chicken thighs for a tender savory filling.
Instructions
Step 1: Begin with making the achiote (annatto) oil and meat filling for the pasteles. Follow our Achiote Oil recipe and our Carne Para Pasteles (Pork Meat Filling) recipe post to make.
Step 2: If using frozen yuca, rinse the pieces under cool water and allow them to defrost for about 20 minutes (Image 1).
Step 3: Once the yuca has defrosted, cut the pieces in half and remove the fibrous woody membrane from the core (Image 2). The yuca is now ready to grate (Image 3). Add the yuca to a food processor (Image 4). *Cut the yuca chunks into smaller pieces if needed before adding them to the processor.
Note: If using fresh yuca, cut and peel the barky skin and then proceed with the above steps.
Step 4: Chop the yuca pieces (Image 5). Add the pork broth (Image 6) and blend again. Add the achiote oil, adobo and pumpkin puree (Image 7) until a smooth “masa” forms (Image 8). Taste a small amount to taste for salt. Add salt or a little more adobo if needed.
How to Prepare the Banana Leaves and Foil
Step 1: Cut 12-14 pieces of the banana leaves to measure about 8×8 inches (Image 1). Using scissors, cut the rough rib or edge (Image 2) off.
To Prepare Frozen Banana Leaves
Add the cut leaves to a bowl with warm soapy water (Image 3), swirl the leaves with your hand and then rinse each leaf individually under cool water. Add the leaves to a mixing bowl of clean water (Image 4).
How to Prepare Fresh Banana Leaves
Rinse the cut leaves under warm water. Wipe both sides of the leaves with a clean damp kitchen towel or paper towels. Using a pair of tongs, pass the leaves one at a time on both sides over your gas stove’s high flame for a few seconds. The leaves will start to wilt, this is normal. Set aside. Note: If you do not have a gas stove, place the leaves on a plate and warm them in the microwave for 30 seconds to a minute depending on your microwave.
Step 2: Take one leaf at a time and wipe both sides using a clean damp kitchen towel or use clean paper towels (Image 5).
Step 3: Cut 12-14 pieces of the aluminum foil into 12×12 inch squares. Lay one foil at a time and place a banana leaf in the center. Repeat until you have all the aluminum foil pieces and banana leaves prepared (Image 6).
Step 4: Prepare your workstation to include the yuca masa, pork filling, achiote oil (or a little side of pork broth), and a side of roasted red pepper strips (Image 7).
Step 5: Lay down one piece of the foil and banana leaf and spread a teaspoon of the achiote oil or a teaspoon of the pork broth to the center of the leaf (Image 8).
Step 6: Add a ½ cup of the yuca masa to the center of the leaf and spread into a square. Fill the masa with about 2 to 3 tablespoons of the pork filling. Top the meat with a few pimiento strips (Image 9).
Step 7: Fold the aluminum foil and banana leaf in half (Image 10). Fold the top of the aluminum foil about an inch down (Image 11) and then over the empanada (Image 12).
Step 8: Fold the ends in to close the empanada (Images 13 and 14). Your empanadas should measure about 2 inches wide and 7-8 inches in length (Image 15).
Step 9: Place the amount of empanadas you want to cook on a baking sheet and bake at 375° degrees for 40 minutes. Remove from the oven and carefully open the foil to expose the empanada (Image 16). Serve hot. Enjoy!
What to Serve with Empanadas
These empanadas are delicious on their own but for a full meal, here are some delicious ideas.
Arroz con Gandules (Pigeon Peas and Rice)
Pernill Asado (Pork Shoulder Roast)
Escabeche de Guineos (Pickled Green Bananas)
How to Store
Store uncooked empanadas in a freezer-safe plastic bag. Lay flat or place one on top of the other.
How to Cook Frozen Empanadas de Yuca
Place frozen empanadas on a baking sheet. Cook at 375° degrees for 1 hour.
Expert Tips
- Fresh Yuca – When using fresh yuca, ensure its recent arrival and avoid specimens that have lingered in the produce section for an extended period. Even if externally firm, long-standing yuca may conceal internal spoilage. To enhance your odds, inquire with the produce grocer about the shelf duration of the yuca.
- Achiote Oil – Do not add too much oil on the banana leaf when adding the masa or the empanadas will be overly greasy when cooked. You can also add a teaspoon of the pork broth instead as the broth contains achiote oil as well.
Recipe FAQs
Yes! First, defrost and then squeeze out the excess liquid from the yuca puree using a cheesecloth.
Place the empanadas in the refrigerator and consume within 3-4 days.
Although they are similar, they are not the same. They both use the same pork filling but are made with different types of masa.
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Other Popular Holiday Dishes
📖 Recipe
Empanadas de Yuca
Equipment
- food processor or box grater
- aluminum foil
- frozen or fresh banana leaves
Ingredients
To Make the Pork Filling
To Make the Masa
- 2 lbs fresh or frozen yuca
- ½ cup pumpkin puree or fresh pumpkin
- ¼ cup achiote oil
- salt to taste if needed
- adobo to taste
- ¼ cup broth from pork filling
To Assemble the Empanadas de Yuca
- 12-14 frozen or fresh banana leaves cleaned and cut into 8×8 inches
- 12-14 pieces aluminum foil cut into 12×12 inch squares
- masa de yuca
- carne para pasteles (pork filling)
- achiote oil
- roasted red pepper strips
Instructions
- Begin with making the achiote (annatto) oil and meat filling for the pasteles. Follow our Achiote Oil recipe and our Carne Para Pasteles (Pork Meat Filling) recipe post to make.
Making the Masa
- If using frozen yuca, rinse the pieces under cool water and allow them to defrost for about 20 minutes.
- Once the yuca has defrosted, cut the pieces in half and remove the fibrous woody membrane from the core. Grate the yuca using a food processor. *Cut the yuca chunks into smaller pieces if needed before adding to the processor.
- Add the pork broth and blend again.
- Add the achiote oil, adobo and pumpkin puree until a smooth “masa” forms. Taste a small amount of the masa for salt. Add salt or a little more adobo if needed.
Prepare the Banana Leaves and Foil
- Cut 12-14 pieces of the banana leaves to measure about 8×8 inches. Using scissors, cut the rough rib or edge off.
To Prepare Frozen Banana Leaves
- Add the cut leaves to a bowl with warm soapy water, swirl the leaves with your hand and then rinse each leaf individually under cool water. Add the leaves to a mixing bowl of clean water.Take one leaf at a time and wipe both sides using a clean damp kitchen towel or use clean paper towels.
To Prepare Fresh Banana leaves
- Rinse the cut leaves under warm water. Wipe both sides of the leaves with a clean damp kitchen towel or paper towels. Using a pair of tongs, pass the leaves one at a time on both sides over your gas stove’s high flame for a few seconds. The leaves will start to wilt, this is normal. Set aside. Note: If you do not have a gas stove, place the leaves on a plate and warm in the microwave for 30 seconds to a minute depending on your microwave.
- Cut 12-14 pieces of the aluminum foil into 12×12 inch squares. Lay one foil at a time and place a banana leaf in the center. Repeat until you have all the aluminum foil pieces and banana leaves prepared.
- Prepare your workstation to include the yuca masa, pork filling, achiote oil (or a little side of pork broth), and a side of roasted red pepper strips.
- Lay down one piece of the foil and banana leaf and spread a teaspoon of the achiote oil or a teaspoon of the pork broth to the center of the leaf.
Forming the Empanadas
- Add ½ cup of the yuca masa to the center of the leaf and spread into a square. Fill the masa with about 2 to 3 tablespoons of the pork filling. Top the meat with a few pimiento strips.
- Fold the aluminum foil and banana leaf in half. Fold the top of the aluminum foil about an inch down and then fold over the empanada.
- Fold the ends in to close the empanada. Your empanadas should measure about 2 inches wide and 7-8 inches in length.
To Cook the Empanadas
- Place the amount of empanadas you want to cook on a baking sheet and bake at 375° degrees for 40 minutes. Remove from the oven and carefully open the foil to expose the empanada. Serve hot. Enjoy!Note: Could serve with or without a topping. Popular toppings include ketchup and or hot sauce.
Notes
Nutrition
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