Puerto Rican Yuca Pastelón with Sofrito Turkey, Spinach, and Queso del País

Name: Puerto Rican Yuca Pastelón with Sofrito Turkey, Spinach, and Queso del País
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6
Cuisine: Puertorriqueña
Ingredients: 2 lb yuca, peeled and cut into chunks; 1 1/2 tsp salt; 3 tbsp butter; 1/2 cup milk; 1 tbsp olive oil; 1 cup yellow onion, chopped; 1 cup cubanelle pepper, chopped; 1/3 cup sweet ají peppers, chopped; 4 cloves garlic, minced; 1/3 cup Puerto Rican sofrito; 1 1/2 lb ground turkey; 1/2 tsp dried oregano; 1/2 tsp ground cumin; 1/2 tsp black pepper; 1 cup tomato sauce; 1/3 cup stuffed green olives, sliced; 3 cups fresh spinach, chopped; 6 oz queso del país, shredded or thinly sliced; 1 large beaten egg; 2 tbsp fresh cilantro, chopped

An original Puerto Rican-inspired pastelón featuring buttery mashed yuca layered with sofrito-braised turkey, olives, sweet peppers, and spinach, then finished with melted queso del país. Comforting, savory, and deeply Boricua.

30 minPrep

45 minCook

75 minTotal

6Servings

High Protein

Ingredients

Adjust servings

900 g yuca, peeled and cut into chunks (for the base of the pastelón)
8 g salt (divided)
45 g butter (for mezclar with the yuca)
120 ml milk (tibia)
15 ml olive oil (for the relleno)
150 g yellow onion, chopped
120 g cubanelle pepper, chopped
45 g sweet ají peppers, chopped
12 g garlic, minced
80 g Puerto Rican sofrito
680 g ground turkey
1 g dried oregano
1 g ground cumin
1 g black pepper
240 ml tomato sauce
50 g stuffed green olives, sliced
90 g fresh spinach, chopped
170 g queso del país, shredded or thinly sliced (divided)
50 g beaten egg (for ayudar a compactar the capa of yuca)
8 g fresh cilantro, chopped (for terminar)

Nutrition facts

per serving

485 kcal

Calories

31 g

Protein

33 g

Carbs

25 g

Fat

4 g

Fiber

29 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

DairyEggs

Instructions

1
1. Preheat the oven to 375°F / 190°C. Lightly grease a baking dish about 23 x 33 cm (9 x 13 in).
2
2. Place the yuca in a large pot with enough water to cover and add 1 teaspoon of the salt. Cook over medium-high heat for 20 to 25 minutes, until very tender. Drain, remove any tough fibers from the center, and transfer to a large bowl.
3
3. While the yuca is still hot, add the butter, milk, and beaten egg. Mash and mix until you have a thick, fairly smooth mash. Set aside.
4
4. Heat the olive oil in a large skillet over medium heat. Sauté the onion, cubanelle pepper, sweet ají peppers, and garlic for 4 to 5 minutes, until softened.
5
5. Add the Puerto Rican sofrito and cook 1 more minute until fragrant.
6
6. Add the ground turkey and cook for 6 to 8 minutes, breaking it up with a spoon, until no longer pink.
7
7. Stir in the dried oregano, ground cumin, black pepper, and remaining salt. Mix well.
8
8. Pour in the tomato sauce and add the green olives. Cook over medium-low heat for 8 minutes, stirring occasionally, until the filling is saucy but not watery.
9
9. Add the chopped spinach and cook for 1 to 2 minutes, just until wilted. Remove from the heat.
10
10. Spread half of the mashed yuca into the prepared dish. Top with half of the queso del país.
11
11. Spread all of the turkey filling over the first layer. Add the remaining queso del país over the filling.
12
12. Carefully cover with the remaining yuca, smoothing the top with a spoon or spatula.
13
13. Bake at 375°F / 190°C for 25 minutes. If you want more color on top, switch to high broil for 2 to 3 minutes, watching closely.
14
14. Let the pastelón rest for 10 minutes before slicing. Finish with the chopped fresh cilantro and serve hot.

Chef tips

If the yuca feels too dry while mashing, add 1 to 2 extra tablespoons of warm milk. For cleaner slices, let it cool 15 extra minutes before cutting.

Substitutions

You can substitute the ground turkey with ground chicken. Queso del país can be replaced with semi-firm mozzarella or Monterey Jack. For a dairy-free version, use olive oil instead of butter, unsweetened plant milk instead of milk, and omit the cheese.

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