This recipe for Yuca Empanadas or Pastel Mandi'o (besides being delicious) is simple to make and requires only a few pantry ingredients. The filling consists of shredded beef, spices, and vegetables; chopped hard-boiled eggs are also in the meat mixture.
ʻOi aku ka momona o kēia mau empanadas ma mua o ka hapa nui o nā ʻano ʻano ʻē aʻe no ka mea aia lākou i ka nui o ka aniani i loko o ka hui; mālama ka ʻonika i ka ʻiʻo hoʻopiha piha. The filling is enclosed in dough consisting of cooked yuca, butter, egg, salt, and cornmeal.
Finally, these yuca empanadas are deep-fried in hot oil until golden brown. We pair them with a simple, fresh salsa verde for a sweet, savory, and spicy contrast.
Pehea e hana ai iā Yuca Empanadas
palapala aie: Hāʻawi ʻia nā ʻōlelo aʻoaʻo piha ma ka palapala ʻai ma lalo nei.
E hoʻohui i nā mea ʻai ʻōmaʻomaʻo a pau i loko o kahi mea hana meaʻai a me ka pulse i kekahi mau manawa a ʻokiʻoki. E hoʻoneʻe i kahi kīʻaha liʻiliʻi a hoʻopaʻa i ka friji a hiki i ka mākaukau e lawelawe a i ʻole a hiki i 2 mau lā.
Place eggs in a pot of water on the stovetop, with at least an inch of water covering them. Simmer the eggs. Turn on the heat and bring the water to a rolling boil. Simmer the eggs in boiling water for fifteen minutes to get firm whites and yolks.
E hoʻohana i kahi puna slotted, e wehe i nā hua mai ka ipuhao a waiho i loko o ka hau hau i loko o kahi pola nui. ʻO ka hoʻoluʻu ʻana i nā hua i loko o ka wai anuanu e hoʻopau i ke kaʻina kuke a maʻalahi ka mālama ʻana i nā hua i ka wā e ʻili ai.
Ke maʻalili loa nā hua i ka wela o ka lumi—ma kahi o ʻumikumamālima mau minuke—e kaomi mālie i ka hua ma luna o ka pākaukau a i ʻole ka papaʻaina e haki i ka ʻili. E kaomi i ka ʻaoʻao o luna o ka hua a me ka ʻaoʻao lalo ma mua o ka paʻi ʻana i nā ʻaoʻao o ka hua e wāwahi i ka ʻili hua.
E ʻili pono i ka hua, e hoʻomaka ana mai ka ʻaoʻao ākea o lalo o ka hua, e wāwahi i ka ʻeke ea ma waena o ka hua a me ka pūpū. A laila, e ʻili mālie i ka ʻiʻo e pale i ka haki ʻana i nā hua keʻokeʻo. Pat the eggs dry with a paper towel and place them in a bowl.
E hoʻohana i ka maʻa, e mince i nā hua, e uhi iā lākou me ka ʻili iʻa, a waiho i loko o ka friji a hiki i ka mākaukau e hoʻohana.
I loko o kahi ipu hao nuiʻole, e hui pū i ka pipi, 2 punetēpē o kaʻailaʻoliva, ka wai, ka pipi bouillon, ka pepaʻeleʻele, ka pepaʻulaʻula, kumini, paprika, a me ke kāleka; e hoʻouluulu ma luna o ka wela waena.
E ho'ēmi i ka wela i ka haʻahaʻa, e uhi, a e hoʻomoʻi, e hoʻoulu i kekahi manawa, a hiki i kaʻoluʻolu o ka pipi no kahi o 1 hola. Wehe i ka poʻi a hoʻonui i ka wela i ke kiʻekiʻe a maloʻo a maloʻo a maloʻo no kahi 3 a 5 mau minuke.
E hoʻomoʻi i nā aniani a me nā pepa a hiki i ka palupalu, ma kahi o 10 mau minuke. E hoʻohui i ka pā paʻi a kuke no kekahi mau minuke 10 e hoʻopau i ka wai nui; ʻo ka hui ʻana he maʻa akā ʻaʻole kahe.
E ʻono a hoʻoponopono i ka mea hoʻonani inā pono. A laila, e hana ana i loko o nā pūʻulu, e hoʻololi i ka hui ʻana o ka ʻiʻo i kahi mea ʻai meaʻai a i ʻole blender a me ka pulse a ʻokiʻoki ʻia; mai hoʻomāhuahua, a i ʻole e pono ʻoe i ka puree.
A laila, e hoʻololi i kēlā me kēia pūʻulu o ka ʻiʻo i ʻoki ʻia i loko o kahi kīʻaha nui a hui pū me nā hua minced. E ʻae ʻoluʻolu a hiki i ka lumi wela, a laila uhi ʻia a hoʻopaʻa ʻia a hiki i ka mākaukau e hoʻohana.
E kau i ka yuca i ʻili ʻia a i ʻoki ʻia i loko o kahi ipu nui o ka wai paʻakai; e uhi pono ka wai i ka yuca. E hoʻomoʻa i ka wela nui a hiki i ka ʻeleʻele, ma kahi o 30 mau minuke.
E nānā i nā ʻāpana pākahi no ka hana ʻana; hiki i kekahi mau ʻāpana ke kuke ʻoi aku ka wikiwiki ma mua o nā ʻāpana ʻē aʻe. Ke palupalu ka Yuca, e hoʻokahe iā lākou i loko o kahi colander no 2 mau minuke. E hoʻohana i kū i ka hui ʻana me kahi mea hoʻopili wili pā maikaʻi.
Feed the cooked yuca through your grinder; use the finest cutting plate. Alternatively, you can kau a wili meaʻai i hoʻokomo ʻia me kahi diski/lau liʻiliʻi over a glass bowl.
Process the yuca through the food mill, turning the handle back and forth to force it through the disc. (You can also use a fork to mash the cooked Yuca, but it is more labor-intensive than a Food Grinder or Food Mill.)
When the yuca is mashed and hot, transfer it to the Stand Mixer bowl with the paddle attachment or onto a clean, flat working surface.
Beat in the cornmeal, salt, butter, and egg a hiki i ka lilo ʻana i mea like me ka paila palaoa homogeneous (e paʻa iki ka palaoa, akā ʻaʻole paʻa loa), ma kahi o 5 mau minuke. Inā paʻa loa ka palaoa, e hoʻonui i ka palaoa kulina, ma kahi o 1 punetēpona i ka manawa.
I loko o kahi kīʻaha liʻiliʻi, e hui i ka palaoa a me ka palaoa. E kāpīpī maikaʻi i ka hui palaoa ma luna o kahi papa hana maʻemaʻe. Once the dough is ready, grab a fist-size portion of yuca dough and form it into a ball shape with your hands.
(you'll have to work with the dough one at a time to make it easier) Place it on a cornmeal-dusted working surface; generously sprinkle the dough and rolling pin with the cornmeal mixture.
A laila, e ʻōwili i ka palaoa i loko o kahi pepa mānoanoa ¼-iniha. A laila, hoʻohana i kahi ʻoki poepoe 6 iniha, oki i ka palaoa. Ua ho'ohana au i ka uhi aniani 6'' mai ka'u ipu.🤓💡A laila, e hōʻiliʻili i nā ʻōpala, e hoʻohui i ke koena o ka palaoa, a hana hou i ke kaʻina hana.
Separate the stack of disks using wax or parchment paper and cover with cling film. Ho'ōpī ʻelua pepa bakena nui me ka palaoa; hoʻokaʻawale.
Once the beef has cooled, working quickly but gently to prevent the dough from breaking, portion about 2 spoonfuls in the middle of one empanada disc, leaving a 1-inch border around the edge.
E hōʻalo i ka hiki ʻana i nā ʻaoʻao me ka hoʻopiha no ka mea e pale ka ʻaila i kahi sila maikaʻi. E pelu mālie a hui nā ʻaoʻao e hoʻopaʻa i loko o ke ʻano hapalua mahina. A laila, e kaomi mālie i nā kihi e hoʻopaʻa.
Ma ka hoʻohana ʻana i ka ʻōpala, e ʻoki i nā ʻaoʻao, e wehe i nā ʻeke ea i kou hele ʻana. Repeat with the remaining rounds and filling. Fry the yuca empanadas immediately, or place them in the refrigerator to chill until ready to fry them.
(I recommend frying the yuca empanadas immediately after crimping them to prevent the dough from breaking due to the moisture in the meat).
In a 2-quart pot, heat the peanut oil to 350 degrees F. Gently slip 2 to 3 yuca empanadas at a time into the hot oil and fry until golden brown, 3 minutes per side, adjusting the heat as needed.
Transfer to the paper towels to drain. Serve hot with the salsa verde on the side.
Nā meaʻai e pili ana:
beauty
Easy Yuca Empanadas
nā mea hoʻohui
no ka hoopiha ana i ka pipi:
- 1 kg (2.2 Lbs) iwi pipi pipi ʻole, ʻoki ʻia a ʻoki ʻia
- 3 onioni melemele waena , liʻiliʻi ʻokiʻoki
- 1 ʻO ka Pepa Poblano a i ʻole ka bele ʻōmaʻomaʻo , liʻiliʻi ʻokiʻoki
- 1 pepaʻalani , liʻiliʻi ʻokiʻoki
- 1 melemele a ʻalani paha , liʻiliʻi ʻokiʻoki
- 2 ʻala ʻala a i ʻole ʻonika ʻōmaʻomaʻo , ʻoki maikaʻi ( hoʻokaʻawale ʻia ka ʻāpana keʻokeʻo a me ka ʻōmaʻomaʻo)
- 5 Pālika ʻaukā , ʻeli ʻia
- 2 punetēpona ʻO kaʻailaʻoliva wahine hou
- ½ teaspoon ka pepa pepaʻeleʻele , hoʻololi i ka ʻono
- 1 teaspoon nā pepaʻalaniʻula , hoʻololi i ka ʻono
- 1 ka pune paprika maʻamau a puhi ʻia paha
- 1 ka pune me 2 punetēkē knorr pipi ʻono bouillon , hoʻololi i ka ʻono
- 1 ka pune kumini lepo a coriander paha , e ʻono (koho)
- ʻO ka paʻakai Kosher , i mea e pono ai
- 1 hui i ka paʻi Italian hou a i ʻole cilantro , ʻokiʻoki loa ( wehe ʻia ke kumu)
- 4 hua moa paʻakikī , ʻeli ʻia
No ka palaoa Yuca:
- 1 ka pune pata paʻakai ʻole , puaa, aila
- 3 teaspoons ka paʻakai paʻakai
- 100 g (½ kīʻaha) o Quaker Yellow Cornmeal a i ʻole Maseca Instant Yellow Corn Masa Flour me ka lepo me ka lepo
- 2 kg yuca hou a maloʻo paha ʻuala kāwili
- 1 hua nui
- ka wai inā pono
No ka Salsa Verde
- 1 popo ka lau cilantro a i ʻole ka pā paʻi Italia ʻohi
- 1 popo nā'ālikaʻeleʻele ʻohi
- 1 garlic E kāpīpī me ka ½ teaspoon o ka paʻakai kosher, a laila kaomi me ka ʻaoʻao pālahalaha o ka pahi a hiki i ka puree.
- ½ teaspoon ka pepa pepaʻeleʻele
- ½ teaspoon nā pepaʻalaniʻula hoʻololi i ka ʻono
- 1 meakino ka 'āpana kōma paʻi liʻiliʻi
- ¼ kiaha ka lime hou a i ʻole ka wai lemon
- 3 punetēpona ʻO kēlā me kēia aila ʻono kūʻokoʻa (hoʻohana wau i ka ʻaila ʻoliva puʻupaʻa)
- 3 teaspoons ka meli
- ka paʻakai paʻakai , e ono
No ka palaoa a me ka lepo palaoa
- 100 g (½ kīʻaha) palaoa kulina no ka lepo
- 100 g (62g) palaoa no nā mea āpau no ka lepo
Na Ke Kumu
Hana i ka Salsa Verde:
- E hoʻohui i nā mea ʻai ʻōmaʻomaʻo a pau i loko o kahi mea hana meaʻai a me ka pulse i kekahi mau manawa a ʻokiʻoki. E hoʻololi i kahi kakaka liʻiliʻi a hoʻopaʻa i ka friji a hiki i ka mākaukau e lawelawe a i ʻole 2 mau lā.
E hoʻomākaukau i nā hua manu:
- E kau i nā hua manu i loko o ka ipuhao wai ma luna o ka stovetop me hoʻokahi ʻīniha o ka wai e uhi ana i nā hua. E hoʻomoʻa i nā hua. E ho'ā i ka wela a lawe i ka wai i kahi maʻiʻeha. E hoʻomoʻa i nā hua i loko o ka wai hoʻolapalapa no ʻumikumamālima mau minuke e loaʻa i nā keʻokeʻo paʻa a me nā yolks hua.
- E hoʻohana i kahi puna slotted, e wehe i nā hua mai ka ipuhao a waiho i loko o ka hau hau i loko o kahi pola nui. ʻO ka hoʻoluʻu ʻana i nā hua i loko o ka wai anuanu e hoʻopau i ke kaʻina kuke a maʻalahi ka mālama ʻana i nā hua i ka wā e ʻili ai.
- Ke maʻalili loa nā hua i ka wela o ka lumi—ma kahi o ʻumikumamālima mau minuke—e kaomi mālie i ka hua ma luna o ka pākaukau a i ʻole ka papaʻaina e haki i ka ʻili. E kaomi i ka ʻaoʻao o luna o ka hua a me ka ʻaoʻao lalo ma mua o ka paʻi ʻana i nā ʻaoʻao o ka hua e wāwahi i ka ʻili hua.
- E ʻili maikaʻi i ka hua, e hoʻomaka ana mai ka ʻaoʻao ākea lalo o ka hua e wāwahi i ka ʻeke ea ma waena o ka hua a me ka pūpū. A laila, e ʻili mālie i ka ʻiʻo e pale i ka haki ʻana i nā hua keʻokeʻo. E paʻi, maloʻo me kahi kāwele pepa, a waiho i loko o kahi pola. E hoʻohana i ka ʻōpuʻu, e mince i nā hua, e uhi me ka ʻiʻo ʻiʻo, a waiho i loko o ka friji a hiki i ka mākaukau e hoʻohana.
Hana i ka pipi pipi:
- I loko o kahi ipu hao nuiʻole, e hui pū i ka pipi, 2 punetēpē o kaʻailaʻoliva, ka wai, ka pipi bouillon, ka pepaʻeleʻele, ka pepaʻulaʻula, kumini, paprika, a me ke kāleka; e hoʻoulu a lawe mai i ke ahi ma luna o ka wela waena.
- E ho'ēmi i ka wela i ka haʻahaʻa, e uhi, a e hoʻomoʻi, e hoʻoulu i kekahi manawa, a hiki i kaʻoluʻolu o ka pipi no kahi o 1 hola. Wehe i ka poʻi, a hoʻonui i ka wela i ke kiʻekiʻe a hiki i ka maloʻo a maloʻo a maloʻo no kahi 3 a 5 mau minuke.
- E hoʻomoʻi i nā aniani a me nā pepa a hiki i ka palupalu, ma kahi o 10 mau minuke. E hoʻohui i ka pā paʻi a e kuke no kekahi mau minuke 10 e hoʻopau i ka wai nui; ʻo ka hui ʻana he maʻa akā ʻaʻole kahe.
- E ʻono a hoʻoponopono i ka mea hoʻonani inā pono. A laila, e hana ana i loko o nā pūʻulu, e hoʻololi i ka hui ʻana o ka ʻiʻo i kahi mea ʻai meaʻai a i ʻole blender a me ka pulse a ʻokiʻoki ʻia; mai hoʻomāhuahua, a i ʻole e pono ʻoe i ka puree. A laila, e hoʻololi i kēlā me kēia pūʻulu o ka ʻiʻo i ʻoki ʻia i loko o kahi kīʻaha nui a hui pū me nā hua minced. E ʻoluʻolu a hiki i ka lumi wela, a laila e uhi a hoʻopaʻa i ka friji a hiki i ka wā e hoʻohana ai.
E kuke i ka Yuca:
- E hoʻokomo i ka yuca i ʻeli ʻia a i ʻoki ʻia i loko o kahi ipu nui o ka wai paʻakai; e uhi pono ka wai i ka yuca. E hoʻomoʻa i ka wela nui a hiki i ka ʻeleʻele, ma kahi o 30 mau minuke. E nānā i nā ʻāpana pākahi no ka hana ʻana; hiki i kekahi mau ʻāpana ke kuke ʻoi aku ka wikiwiki ma mua o nā ʻāpana ʻē aʻe. Ke palupalu ka Yuca, e hoʻokahe iā lākou i loko o kahi colander no 2 mau minuke.
Hoʻomākaukau i ka Yuca Empanada Dough:
- E hoʻohana i kahi hui kuʻi me ka mea hoʻopili wili pā maikaʻi. E hanai i ka yuca moʻa ma o kāu wili; e hoʻohana i ka pā ʻoki maikaʻi loa iā ʻoe. ʻO kahi ʻē aʻe, hiki iā ʻoe ke kau i kahi wili meaʻai i hoʻokomo ʻia me kahi diski/lau liʻiliʻi ma luna o kahi kīʻaha aniani. E hana i ka yuca ma o ka wili meaʻai, e hoʻohuli i ka ʻau i hope a i waho e hoʻoikaika i ka yuca ma o ka diski. (Hiki nō hoʻi iā ʻoe ke hoʻohana i ka ʻōpala no ka hoʻomoʻa ʻana i ka Yuca i kuke ʻia, akā ʻoi aku ka ikaika o ka hana ma mua o ka Mea Grinder a i ʻole Food Mill).
- I ka wā e maloʻo ai ka yuca a wela mau, e hoʻoneʻe i ke kīʻaha Stand Mixer me ka hoʻopili hoe a i ʻole ma luna o kahi papa hana maʻemaʻe. E kuʻi i ka palaoa, ka paʻakai, ka pata, a me ka hua manu a hiki i ka hui ʻana i kahi ʻano like ʻole o ka palaoa (e ʻoi aku ka paʻa o ka palaoa, akā ʻaʻole pili loa), ma kahi o 5 mau minuke. Inā paʻa loa ka palaoa, e hoʻonui i ka palaoa kulina, ma kahi o 1 punetēpona i ka manawa.
E hōʻuluʻulu i ka Yuca Empanadas:
- I loko o kahi kīʻaha liʻiliʻi, e hui i ka palaoa a me ka palaoa. E kāpīpī maikaʻi i ka hui palaoa ma luna o kahi papa hana maʻemaʻe. I ka manawa e mākaukau ai ka paila palaoa, e hopu i kahi ʻāpana lima o ka palaoa yuca, e hoʻolikelike me kou mau lima (pono ʻoe e hana pakahi i ka palaoa i mea e maʻalahi ai), a kau ma luna o kahi. ʻO ka papa hana i hoʻopaʻa ʻia i ka palaoa, kāpīpī maikaʻi ʻia i ka palaoa a me ka ʻōwili ʻia me ka hui ʻana o ka palaoa. A laila, e ʻōwili i ka palaoa i loko o kahi pepa mānoanoa ¼ iniha. A laila, me ka hoʻohana ʻana i ka ʻoki ʻoki poepoe 6 iniha, e ʻoki i ka palaoa. Ua hoʻohana au i kahi poʻi aniani 6'' mai kaʻu ipu.😁💡
- A laila, e hōʻiliʻili i nā ʻōpala, e hoʻohui i ke koena o ka palaoa, a hana hou i ke kaʻina hana. E hoʻohana i ka wax a i ʻole ka pepa pepa e hoʻokaʻawale i ka pūʻulu o nā disks a uhi ʻia me ke kiʻi ʻoniʻoni.
- E kāpīpī i ʻelua pāpaʻi bakena nui me ka palaoa; hoʻokaʻawale. I ka manawa e ma'alili ai ka pipi, e hana me ka wikiwiki akā me ka mālie e pale aku i ka naha'i o ka palaoa, e mahele ma kahi o 2 spoonfuls i waenakonu o ho'okahi diski empanada, e waiho ana i ka palena 1-ini a puni ka lihi; pale i ka hiki ʻana i nā ʻaoʻao me ka hoʻopiha no ka mea e pale ka ʻaila i kahi sila maikaʻi.
- E pelu mālie a hui nā ʻaoʻao e hoʻopaʻa i loko o ke ʻano hapalua mahina. A laila, e kaomi mālie i nā kihi e hoʻopaʻa. Ma ka hoʻohana ʻana i ka ʻōpala, e ʻoki i nā ʻaoʻao, e wehe i nā ʻeke ea i kou hele ʻana. E hana hou me nā pōʻai i koe a hoʻopiha. E hoʻomoʻi koke i ka yuca empanadas, a i ʻole e kau i ka yuca empanadas i loko o ka friji e hoʻomaha a mākaukau ʻoe e palai iā lākou. (Ke paipai nei au e palai i ka yuca empanadas ma hope koke iho o ka crimping ana ia lakou i mea e pale ai i ka nahae o ka paila palaoa no ka wai o ka io).
E ʻai i ka Yuca Empanadas:
- I loko o ka ipu hao 2-quart, e wela i ka ʻaila pīnī i 350 degere F. E hoʻoheheʻe mālie i ka 2 a 3 yuca empanadas i ka manawa hoʻokahi i loko o ka ʻaila wela a paʻi a hiki i ka ʻeleʻele gula, 3 mau minuke i kēlā me kēia ʻaoʻao, e hoʻoponopono i ka wela e like me ka mea e pono ai. E hoʻololi i nā kāwele pepa e hoʻokahe. E lawelawe wela me ka salsa verde ma ka ʻaoʻao.
Notes
- Hoʻomoʻa hou i ka umu: E puhi mua i kāu umu i 350°F (175°C). E kau i nā empanadas ma kahi pepa bakena a uhi iā lākou me ka pepa alumini e pale ai i ka maloʻo ʻana. E hoʻomoʻa iā lākou i loko o ka umu no kahi o 10-15 mau minuke a i ʻole a hiki i ka wā e wela ai a maʻa.
- Hoʻomoʻa hou i ka umu: E puhi i ka skillet a i ʻole ka pā palai ma luna o ka wela wela a hoʻohui i kahi ʻaila liʻiliʻi. E kau i nā empanadas i loko o ka skillet a e kuke no kekahi mau minuke ma kēlā me kēia ʻaoʻao a hiki i ka wā e wela ai lākou, a lilo ka ʻōpala i ka crispy.
Hoʻokumu ʻia ka ʻike meaʻai āpau ma nā helu ʻaoʻao ʻekolu a he kuhi wale nō. E ʻokoʻa kēlā me kēia meaʻai a me ka waiwai meaʻai ma muli o nā hōʻailona āu e hoʻohana ai, nā ʻano ana ʻana, a me ka nui o nā ʻāpana o kēlā me kēia hale.