Yuca Pie recipe

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Ingredients

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
½ 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
½ pound ground beef
2 pounds yuca, peeled and grated
1 egg, slightly beaten
¼ cup chicken broth
salt and ground black pepper to taste

Nutrition Info

312.9 calories
carbohydrate: 43 g
cholesterol: 40.8 mg
fat: 11.8 g
fiber: 4.4 g
protein: 12.1 g
saturatedFat: 2.8 g
servingSize: -
sodium: 1777 mg
sugar: 7.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

  4. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking pan.

  5. 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.

  6. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

Recipe Yield

1 9-inch pie

Recipe Note

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.

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