Cassava Empanadas

Instructions

1. Place the peeled cassava in a large pot and cover with cold salted water.
2. Bring to a boil and cook for 20–25 minutes, or until the cassava is completely tender and easily pierced with a fork.
3. Drain the cassava well, remove the tough fibrous core from each piece, and mash while still warm.
4. Add the butter, salt, cornstarch, and egg yolk. Mix until a smooth, pliable dough forms. Add a small amount of reserved cooking water if the dough feels too dry.
5. Cover the dough and allow it to cool until comfortable to handle.
6. Meanwhile, heat the olive oil in a skillet over medium-high heat.
7. Add the onion and cook for 3–4 minutes until softened. Add the garlic and cook for another 30 seconds.
8. Add the ground beef and cook until browned, breaking it apart as it cooks.
9. Stir in the cumin, paprika, oregano, garlic powder, salt, and black pepper. Cook for 1–2 minutes, then remove from the heat.
10. Stir the shredded cheeses into the warm beef mixture and allow the filling to cool slightly.
11. Divide the cassava dough into 8–10 equal portions.
12. Place each portion between two sheets of parchment or plastic wrap and flatten into a thin round, about 5–6 inches wide.
13. Place a generous spoonful of the beef and cheese filling in the center of each round.
14. Fold the dough over the filling to form a half-moon and gently press the edges together to seal. Crimp the edges with a fork if desired.
15. Heat about 2 inches of vegetable oil in a deep skillet to 350°F (175°C).
16. Fry the empanadas in batches for 3–4 minutes per side, turning carefully, until crisp and deeply golden.
17. Transfer to a wire rack or paper towel-lined plate to drain excess oil.
18. For the optional sauce, blend the avocado, sour cream, lime juice, garlic, cilantro, and salt until smooth.
19. Serve the cassava empanadas hot with the avocado-lime sauce or your favorite salsa.

Variations

• Replace the ground beef with shredded chicken, seasoned pork, or ground turkey.
• Add finely diced bell peppers, jalapeños, or green chiles to the beef filling.
• Use Oaxaca, queso quesadilla, mozzarella, or Pepper Jack for different cheese combinations.
• Add black beans or mashed plantains to the filling for a heartier variation.
• Bake the empanadas at 400°F (200°C) for about 20–25 minutes, brushing them lightly with oil first, for a less-fried version.

Tips

• Remove the woody center from the cassava completely before mashing; it can make the dough unpleasantly fibrous.
• Work with the cassava while it is warm but cool enough to handle so it remains soft and pliable.
• Don’t overfill the empanadas, as excess filling can prevent the edges from sealing properly.
• Chill the assembled empanadas for 10–15 minutes before frying to help them hold their shape.
• Keep the frying oil around 350°F so the empanadas become crisp and golden without absorbing too much oil.