Made with cassava, cassava empanadas are a traditional Guarani delight. Filled with seasoned meat and wrapped in a crispy dough, they are a burst of flavors that win hearts. Perfect for sharing at a gathering or enjoying solo.
To make these delicious cassava empanadas, cook the cassava until it becomes a smooth purée.
Then, mix it with corn flour, wheat flour, egg, lard, and salt.
Form a uniform dough and make small balls.
In a skillet with oil, sauté onions, garlic, bell pepper, meat, eggs, salt, pepper, and cumin until cooked.
Once cooled, fill the dough, close, and fry until golden.
Enjoy.
Cassava Empanadas
Ingredients
1 kilogram of Peeled cassava cut into pieces
1 kilogram of Ground meat
1 cup of Corn flour
½ cup of Wheat flour
2 Finely chopped onions
½ Chopped bell pepper
4 Minced garlic cloves
3 Eggs
1 tablespoon of Melted lard
Oil for frying
1 pinch of Salt
1 pinch of Pepper
Preparation
Step 1 : To prepare this delicious dish, start by cooking the cassava in hot water until tender.
Step 2 : Then, remove it, let it cool, and turn it into a purée.
Step 3 : In a bowl, mix the cassava purée with corn flour, wheat flour, an egg, lard, and salt.
Step 4 : Knead well to get a homogeneous dough and form small balls.
Step 5 : In a skillet with a bit of oil, sauté the onions and garlic until golden.
Step 6 : Then, add the bell pepper, previously chopped meat, salt, pepper, and cumin, and cook for about 30 minutes until the meat is well cooked.
Step 7 : Once the meat is ready, add the chopped hard-boiled eggs and mix everything evenly.
Step 8 : Remove from heat and let cool.
Step 9 : To assemble the empanadas, take a portion of dough, flatten it to form a circle, and add a bit of filling in the center.
Step 10 : Then, close the empanada by pinching the edges to seal well and fry in plenty of hot oil until golden and crispy.
Step 11 : Finally, serve the empanadas hot and enjoy this exquisite Latin American dish!
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