@mariselmsalazar: YUCA & CHEESE EMPANADAS Ingredients 1-2 large yuca roots (I bought them frozen already peeled) 2 tbsp cornstarch Shredded mozzarella EVOO for frying Directions Peel the yuca by cutting off the tips and then longitudinally along the skin with a help of a knife. Cut into quarters. Skip if frozen. Bring a large pot of salted water to a boil and cook yuca until it starts to turn translucent and can be pierced easily with a fork, about 30-40 minutes. Drain and leave yuca to cool down for 15min. Remove the inner core and any hard fibers. Mash cooked yuca with a potato masher or by grating it. Mix in cornstarch and season w/ salt. Knead with hands (you can oil them first so the dough doesn’t stick to your hands) until it becomes an easy to handle dough. If dough is sticky, add more cornstarch Divide dough into 4-6 balls. You can also make them smaller or bigger. Take a big piece of plastic wrap, wax, or parchment paper and lay it on a flat service. Place dough ball in the middle, cover with another piece of cling film. Use a plate to press the ball into a disc of about 2cm. Remove wrap and add shredded mozzarella into the disc. Fold into a half circle and use your fingers to seal the edges. Fry in an inch of EVOO over medium high heat for 4-5 minutes on each side until they become golden. Place on a paper towel lined plate to drain. Generously salt and eat hot. ##fentysuperbrandday##fyp##empanadas##fypシ##fypシ゚viral##hispanic##hispanictiktok##glutenfree

Marisel Salazar 🍮

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Tuesday 29 July 2025 17:24:45 GMT