Dominican Yuca Turnovers with Oregano Beef and Warm Roasted Tomato Sauce

Name: Dominican Yuca Turnovers with Oregano Beef and Warm Roasted Tomato Sauce
Prep time: 35 min
Cook time: 55 min
Total time: 90 min
Yield: 6
Cuisine: Dominicana
Ingredients: 2 lb peeled cassava chunks; 1 3/4 tsp salt; 2 tbsp butter; 1 large egg; 1 lb ground beef; 2 tbsp vegetable oil; 1 cup chopped red onion; 1 cup chopped cubanelle pepper; 4 cloves minced garlic; 2 tbsp tomato paste; 1.1 lb ripe tomatoes; 1/4 cup chopped green olives; 2 tsp dried oregano; 1 tsp black pepper; 1 tbsp white vinegar; 1/2 cup beef broth or water; 1/4 cup chopped fresh cilantro; 1 tsp sugar; 2 tbsp wheat flour; 3 cups oil for frying

Crisp on the outside and tender inside, these yuca turnovers are made with a cassava dough and filled with Dominican-style stewed beef with cubanelle pepper, onion, garlic, olives, and oregano. They are served with a warm roasted tomato sauce for a deep homemade flavor.

35 minPrep

55 minCook

90 minTotal

6Servings

High Protein

Ingredients

Adjust servings

900 g peeled cassava chunks (for the dough)
10 g salt (divided)
30 g butter (for the dough)
1 unit egg (lightly beaten)
450 g ground beef (85-90% magra)
30 ml vegetable oil (divided)
150 g chopped red onion (divided)
120 g chopped cubanelle pepper (divided)
12 g minced garlic (divided)
30 g tomato paste
500 g ripe tomatoes (cut a the mitad)
40 g chopped green olives
4 g dried oregano (divided)
2 g black pepper (divided)
15 ml white vinegar
120 ml beef broth or water (for the relleno)
15 g chopped fresh cilantro (divided)
4 g sugar (for the sauce)
16 g wheat flour (for espolvorear and formar)
750 ml oil for frying (cantidad approximate; no se absorbe toda)

Nutrition facts

per serving

465 kcal

Calories

18 g

Protein

37 g

Carbs

27 g

Fat

4 g

Fiber

33 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

GlutenDairyEggsSulfites

Instructions

1
1. Place the cassava in a pot with enough water and 1 teaspoon of salt. Cook until very tender, 25 to 30 minutes. Drain well, remove the fibrous core strands, and mash the hot cassava with the butter until smooth. Let cool for 10 minutes, then mix in the beaten egg to make a soft dough.
2
2. While the cassava cooks, preheat the oven to 220 °C / 425 °F. Place the tomatoes on a tray cut side up and add 1 tablespoon vegetable oil, half of the garlic, 1/4 teaspoon salt, the sugar, and 1/2 teaspoon oregano. Roast for 20 to 25 minutes, until the tomatoes are browned and soft.
3
3. For the filling, heat 1 tablespoon vegetable oil in a large skillet over medium heat. Sauté half of the red onion and half of the cubanelle pepper for 3 to 4 minutes. Add the remaining half of the garlic portion and cook for 30 seconds.
4
4. Add the ground beef, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Cook for 6 to 8 minutes, breaking up the meat until no pink remains.
5
5. Stir in the tomato paste, green olives, 1 teaspoon oregano, white vinegar, and beef broth or water. Cook for 8 to 10 minutes over medium-low heat until the filling is moist but not runny. Turn off the heat and mix in half of the fresh cilantro. Let the filling cool so the turnovers are easier to shape.
6
6. Transfer the roasted tomatoes and their juices to a blender or processor with the rest of the red onion, the rest of the cubanelle pepper, 1/4 teaspoon salt, and the rest of the black pepper. Blend into a rustic sauce. Pour the sauce into a small saucepan and cook over low heat for 5 minutes. Add the remaining cilantro and keep warm.
7
7. Dust a work surface with the wheat flour. Divide the cassava dough into 12 portions. Flatten each one into a 10 cm / 4-inch disk. Place 2 tablespoons of the beef filling in the center, fold into a half-moon, and press the edges firmly to seal. If needed, dust with a little more flour to handle the dough.
8
8. Heat the frying oil in a deep pot to 175 °C / 350 °F. Fry the turnovers in batches of 3 to 4 pieces for 3 to 4 minutes per side, until golden and crisp. Remove and drain on paper towels.
9
9. Serve the turnovers hot with the warm roasted tomato sauce spooned over or on the side for dipping.

Chef tips

For a better seal, lightly moisten the edges with water if the dough starts to dry out. The filling should be cool or just warm, never hot, so the dough does not tear.

Substitutions

You can replace the ground beef with ground turkey or ground chicken. If you prefer to bake instead of fry, brush them lightly with oil and bake at 220 °C / 425 °F for 20 to 25 minutes, turning halfway through. The olives may be omitted for a milder flavor.

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
View on Amazon
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
View on Amazon
Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
View on Amazon