Alcapurrias ó Empanadas de Yuca Recipe (with Video)

Preparing the Dough
1. Using a food processor or blender, add the yuca pieces, achiote oil, caldo/broth, sazón, salt and start blending.
2. Or you can buy the masa de yuca already from the store, and add the seasonings.
3. Mix well and set aside.
Preparing the Filling
1. In a large pot, add the small chunk of pork, water or broth, seasonings, sofrito, tomato sauce and any additional ingredients you’d like.
2. Mix well and cook on low heat for 15-20 minutes or until internal temperature reaches 165°.
Shaping and Cooking the Dough
1. Make a ball with the dough, add meat inside and close.
2. Give the dough your preferred shape, and either air fry or fry in avocado oil.
3. In the air fryer, cook for 5 minutes on each side.
4. If you fry, make sure to have the heat on med-low to ensure the dough cooks on the inside.
5. Cook until golden brown.
6. Takes between 7-10 minutes depending on the thickness of the dough.
Preparing Banana Leaves for Empanadas
1. While the meat cooks, cut the banana leaves into 6-7 inch squares.
2. In a large bowl, add warm water, and submerge the banana leaves for a few minutes.
3. This will soften the leaves and make them easier to handle.
4. Dry the leaves with a paper towel and set aside.
Preparing the Empanadas
1. To prepare the empanadas, place a piece of banana leaf on a flat surface.
2. Add 1 tsp of achiote oil and spread around the leaf.
3. Add the yuca dough to the leaf as a circle, and add the filling in the middle.
4. These can also be made with beef, pork and even seafood.
5. Using the leaf, fold the empanada in half, and roll with the leaf.
6. Close/fold the bottom of the leaf to prevent the dough from coming out.
Cooking the Empanadas
1. In the air fryer; cook the alcapurrias or empanadas for 10 minutes (5 minutes on each side).
2. OR, Cook on a grill or skillet for 10-12 minutes, turning the empanada halfway through.
3. You’ll know when the dough is cooked when it changes color (inside and out) into a darker orange.
4. Remove the empanada from the leaf, and enjoy!