(Empanadas De Yuca)
This authentic recipe from Puerto Rico's contryside is tough to find on the web.
For individuals individuals that aren't acquainted with this dish, I'd describe it just like a Mexican Tamale but from Puerto Rico produced from Yuca not corn, and covered with blueberry leaves not corn leaves, and baked not steamed.
I understand. I understand. the majority of you're thinking empanadas are pastry dvds created using a filling and sealed around the ends then baked or fried. Well. yes. that is just one of empanada. and prbably typically the most popular kind.
But, within Puerto Rico, we've yet a different type of Empanada, not too well-known to outsiders and scrumptious here is the recipe for this.
Eat 2 for supper with sald and you are all set and have one like a affiliate with arroz disadvantage gandules (grain with pigeon peas). I love mine with a fewPique (Homemade Puerto Rican Hot Sauce)along with a little ketchup. Worth the effort! Appears like lots of work however with some short cuts taken and preparation damaged lower into 2 days it appears just like a breeze. Don't allow the size of the recipe scare you!
This recipe makes roughly 10 empanadas. Puerto Rican families typically make between 50-200+ in a single sitting, especially round the holidays.
For additional Puerto Rican recipes, history, tales, newsclips, etc. check out the next link: world wide web.care2.com/c2c/group/PuertoRicoDishbyDish