Yuca Pie You Have To Try

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Yuca Pie

"This is a take on alcapurrias or empanadas de yuca, yuca and meat fritters. This is a bit simpler than making and cooking in my view filled yuca patties, but just as tasty. I included a recipe for sofrito, however you may use save offered in case you're in a rush. This sofirto will maintain inside the fridge for a couple of weeks or freeze for longer."

Ingredients :

Sofrito:
12 aji dulce peppers, seeded and chopped
1 green bell pepper, seeded and coarsely chopped
1 pink bell pepper, seeded and coarsely chopped
1 yellow onion, coarsely chopped
1/2 cup Spanish olives
1 bunch clean cilantro, washed and dried
1 Cubanelle pepper, seeded and coarsely chopped
2 tablespoons olive oil
2 tablespoons minced garlic
2 teaspoons salt
1 tablespoon capers
1 tablespoon floor black pepper
1 tablespoon oregano
1 tablespoon olive oil, or as wanted
1 (6 ounce) can tomato sauce, or to taste
1 (1.41 ounce) package deal sazon seasoning with achiote, or to flavor, divided
half of pound floor red meat
2 kilos yuca, peeled and grated
1 egg, slightly overwhelmed
1/4 cup hen broth
salt and ground black pepper to flavor

Instructions :

Prep : 40M	Cook : 8M	Ready in : 1H40M

Place aji dulces peppers, inexperienced bell pepper, purple bell pepper, onion, olives, cilantro, Cubanelle pepper, 2 tablespoons olive oil, garlic, 2 teaspoons salt, capers, 1 tablespoon black pepper, and oregano in a blender. Puree until easy. Refrigerate sofrito till equipped to apply.
Heat 1 tablespoon olive oil in a skillet over medium warmness. Cook 2 tablespoons sofrito till fragrant, approximately 2 minutes. Add tomato sauce and half of the sazon; cook dinner and stir until incorporated, about three mins. Add beef, Cook and stir the picadillo (meat combination) until flavors integrate, approximately 25 minutes.
Rinse the grated yuca in a colander; press yuca to squeeze out most of the moisture. Place in a bowl; upload the last sazon, egg, and fowl broth. Mix properly. Season the masa (dough) with salt and pepper.
Preheat oven to 350 ranges F (175 levels C). Grease a 9-inch baking pan.
Spoon half of of the yuca masa into the prepared pan in a fair layer. Top with the picadillo; spread to one/four inch from the rims. Spread the remaining masa smoothly on top. Cover with aluminum foil.
Bake in the preheated oven until a toothpick inserted into the center comes out smooth, approximately 1 hour.

Notes :

You can use floor beef as opposed to red meat.
The Cubanelle pepper may be changed with another inexperienced bell pepper.
Use more purple bell peppers in area of aji dulces if preferred.
Instead of cilantro, you can use 5 to 10 recao leaves.
Nutrition statistics for this recipe consists of the entire quantity of sofrito. The real amount of sofrito fed on will range.

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