Yuca Empanadas with Mushroom Ropa Vieja and Creamy Aji Amarillo Sauce

Name: Yuca Empanadas with Mushroom Ropa Vieja and Creamy Aji Amarillo Sauce
Prep time: 35 min
Cook time: 30 min
Total time: 65 min
Yield: 4
Cuisine: Comida Latinoamericana
Ingredients: 1.5 lb yuca, peeled and cut into chunks; 1.5 tsp salt; 2 tbsp olive oil; 10.5 oz shredded oyster mushrooms; 1 cup red onion, thinly sliced; 3.5 oz red bell pepper, thinly sliced; 3 cloves garlic, minced; 1 tsp ground cumin; 1 tsp dried oregano; 1 tsp smoked paprika; 2 tbsp tomato paste; 1/4 cup vegetable broth; 2 tbsp lime juice; 1/4 cup chopped cilantro; 1/3 cup pre-cooked cornmeal; 2 tbsp aji amarillo paste; 1/2 cup sour cream; 1 tbsp water

Crisp on the outside and tender inside, these yuca empanadas are filled with shredded mushroom ropa vieja-style filling with bell pepper, onion, and spices, served with a creamy aji amarillo lime sauce. An original Latin American recipe that is comforting and full of flavor.

35 minPrep

30 minCook

65 minTotal

4Servings

VegetarianGluten-Free

Ingredients

Adjust servings

700 g yuca, peeled and cut into chunks (for the dough)
8 g salt (divided)
30 ml olive oil (divided)
300 g shredded oyster mushrooms (relleno)
120 g red onion, thinly sliced (relleno)
100 g red bell pepper, thinly sliced (relleno)
9 g garlic, minced (divided)
2 g ground cumin (relleno)
1 g dried oregano (relleno)
2 g smoked paprika (relleno)
30 g tomato paste (relleno)
60 ml vegetable broth (relleno)
30 ml lime juice (divided)
15 g chopped cilantro (divided)
40 g pre-cooked cornmeal (for ajustar the dough)
30 g aji amarillo paste (sauce)
120 g sour cream (sauce)
15 ml water (si es necesario for the sauce)

Nutrition facts

per serving

356 kcal

Calories

7 g

Protein

47 g

Carbs

16 g

Fat

5 g

Fiber

42 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
1. Place the yuca in a pot with enough water and 1 teaspoon of salt. Cook over medium heat until very tender, 18 to 22 minutes. Drain well, remove any fibrous cores, and mash the yuca while still hot until smooth.
2
2. Add the pre-cooked cornmeal, 1 tablespoon olive oil, and 1 tablespoon lime juice to the mashed yuca. Mix and knead for 2 to 3 minutes until you have a soft, workable dough. Keep covered so it does not dry out.
3
3. For the filling, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the red onion, red bell pepper, and 2 minced garlic cloves. Cook for 4 to 5 minutes until softened.
4
4. Stir in the shredded mushrooms, cumin, oregano, smoked paprika, tomato paste, and 1/2 teaspoon salt. Cook for 6 to 8 minutes, stirring, until the mushrooms lightly brown.
5
5. Pour in the vegetable broth and cook 2 to 3 minutes more until the liquid is nearly gone. Remove from the heat and mix in 2 tablespoons chopped cilantro. Let the filling cool for 10 minutes.
6
6. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
7
7. Divide the dough into 8 portions. Roll each portion into a ball and flatten it between your hands or between sheets of paper into disks about 4 to 5 inches (10 to 12 cm) wide. Place 2 to 3 tablespoons of filling in the center of each disk.
8
8. Close the empanadas by folding the dough over the filling and firmly pressing the edges to seal. Place them on the baking sheet and lightly brush or rub the tops with a little olive oil.
9
9. Bake the empanadas at 425°F (220°C) for 18 to 20 minutes, flipping halfway through, until golden at the edges and firm on the outside.
10
10. While they bake, make the sauce by mixing the sour cream, aji amarillo paste, the remaining garlic clove, the remaining tablespoon of lime juice, the remaining cilantro, 1/4 teaspoon salt, and the water if you need a looser consistency.
11
11. Serve the empanadas hot with the creamy aji amarillo sauce on the side.

Chef tips

If the yuca dough feels sticky, lightly moisten your hands or chill it for 10 minutes before shaping. The filling should be fairly dry so the empanadas do not burst open.

Substitutions

You can use king oyster mushrooms or portobello mushrooms instead of oyster mushrooms. Sour cream can be replaced with thick Greek yogurt, though the flavor will change slightly. If you do not have aji amarillo, use a blend of roasted yellow pepper and a little mild chili.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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