Costa Rican
⭐ Highly Rated
35 minmedium
Costa RicanAppetizer
Recipe Story
origins & traditionsThese Yuca Empanadas with Cheese represent a cherished tradition in Costa Rican cuisine, showcasing the country's indigenous ingredients combined with colonial Spanish culinary techniques. The dough is made from boiled and mashed yuca (cassava), creating a uniquely tender yet crispy texture when fried. The simple cheese filling allows the subtle sweetness of the yuca to shine through. These empanadas are commonly served at family gatherings, sodas (local restaurants), and street food stands throughout Costa Rica. The preparation requires patience to achieve the right dough consistency, but the result is a delightfully crispy exterior that gives way to a soft, stretchy cheese center. Perfect as an appetizer or snack, these empanadas capture the essence of Tico comfort food.
Instructions
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Peel the yuca and cut into large chunks, removing the fibrous core. Place in a large pot with cold salted water.
Bring to a boil and cook for 20-25 minutes until the yuca is completely tender when pierced with a fork.
Drain the yuca thoroughly and let it steam dry for 5 minutes to remove excess moisture.
While still hot, mash the yuca in a large bowl until completely smooth with no lumps. Let cool for 10 minutes.
Add the flour, melted butter, and salt to the mashed yuca. Knead with your hands until a smooth, pliable dough forms.
Divide the dough into 8 equal portions and roll each into a ball.
Cut the mozzarella cheese into 8 rectangular pieces about 1 inch by 2 inches.
On a lightly floured surface, flatten each dough ball into a circle about 5 inches in diameter.
Place a piece of cheese in the center of each circle. Fold the dough over to form a half-moon shape and press the edges firmly to seal.
Use a fork to crimp the edges for a decorative seal and to ensure they stay closed during frying.
Heat vegetable oil in a deep skillet to 350°F (use enough oil for the empanadas to float).
Fry the empanadas in batches, 2-3 at a time, for 3-4 minutes per side until golden brown and crispy.
Remove with a slotted spoon and drain on paper towels.
Serve immediately while hot and the cheese is still melted.
Yuca Empanadas with Cheese
4.3 (59)
Crispy golden empanadas made with tender yuca dough and stuffed with melted cheese. A beloved Costa Rican snack that combines indigenous roots with Spanish influences for an irresistible treat perfect for any gathering.
medium
50 min
8 servings
Ingredients
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Dough
- 2 pounds yuca, peeled and cut into chunks
- 1/2 cups flour, all-purpose
- 2 tablespoons butter, melted
- 1 1/2 teaspoons salt
- 1/2 teaspoons black-pepper, freshly ground (optional)
Filling
- 2 cups cheese-mozzarella, cut into rectangles
Frying
- 4 cups vegetable-oil, for frying
Chef Tips
expert advice•The key to perfect yuca empanadas is achieving the right dough consistency - it should be smooth and pliable but not sticky.
•If the dough feels too dry, add a tablespoon of warm water at a time.
•If too sticky, add a bit more flour.
•Fresh yuca is essential for the best texture; frozen yuca can be used but may require adjustment in cooking time.
•For variety, try adding finely chopped onions or bell peppers to the cheese filling.
•Some Costa Rican cooks add a small amount of sugar to the dough for a subtle sweetness.
•Make sure to seal the edges well to prevent cheese leakage during frying.
•You can prepare the empanadas ahead and refrigerate for up to 4 hours before frying.
•For a lighter version, these can be baked at 375°F for 25-30 minutes, brushed with oil, though they won't be quite as crispy.
•Serve with a spicy salsa Lizano or your favorite hot sauce for an authentic Tico experience.
