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rellenos de yuca

Rellenos de Yuca (Stuffed Cassava)

Rellenos de yuca or stuffed cassava are a delicious appetizer, similar to rellenos de papa (stuffed potatoes) and can be filled with beef or cheese. This traditional Caribbean fritter is simple to make and is a crowd pleaser!
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Prep Time 15 minutes
Cook Time 1 hour
Freeze Time 4 hours
Total Time 5 hours 15 minutes
Servings 12 servings

Equipment

  • 1 large pot or deep fryer

Ingredients
  

Dough

  • 1 1/2 lbs cassava (yuca) fresh or frozen
  • 1 tbsp salt for boiling water
  • 1/4 cup milk
  • 1 tbsp butter
  • 1 1/2 tsp Adobo can sub with chicken bouillon
  • 1 tsp sazón
  • salt, to taste

Coating

  • 1 egg beaten
  • 1/4 cup all-purpose flour

For frying

  • 40 oz avocado oil can sub with canola, corn, vegetable, or peanut oil

Picadillo

  • 1 lb ground beef 85%-90% lean
  • 2 tbsp sofrito
  • 1 tbsp chicken or beef bouillon paste Better than Bouillon
  • 1/2 cup tomato sauce
  • 1/2 yellow onion finely diced
  • 1/2 bell pepper finely diced
  • 2 tbsp green pimento stuffed olives sliced or diced
  • 1 tsp adobo
  • 1 tsp sazon
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/4 tsp ground oregano
  • 1/8 tsp black pepper

Instructions
 

Cook cassava

  • Place a large pot of water over high heat. Bring to a boil and add 1 tbsp of salt.
  • Peel and cut the cassava into small chunks. Make sure to cut the pieces about the same size so they can cook evenly.
  • Add cassava to the boiling water and cook for 35-40 minutes or until fully cooked through and very soft in texture. The longer it boils, the softer it will become.

Cook picadillo

  • Place a skillet over medium high heat. Brown your ground beef and remove any excess fat from your skillet.
  • Add sofrito, tomato sauce, onions, peppers and olives. Add seasonings and cook for a few minutes until the vegetables become tender.
  • Add a little water if the picadillo dries up. Cover and allow the picadillo to continue cooking for about 15 minutes.

Make dough

  • Strain the cassava, remove the core and discard.
  • Place the cassava in a large mixing bowl. Add milk, butter, salt or abodo, and sazón.
  • Mash the cassava using a fork or potato masher until it's smooth.
  • To form the balls, rub a small amount of oil onto your hands. Use an ice cream scoop to make sure each ball is the same size.
  • Place the mixture on the palm of your hand and form a disc. Fill the center with meat or cheese. Then close the ball by pulling the edges in. Add a tiny bit more of the mixture to seal the ball, if necessary. Roll the balls until smooth and perfectly round. TIP: Smooth any bumps with a tiny bit of oil on your fingertips.
  • Repeat until you have used all the mixture. It should yield about 12-14 balls.

Coat the cassava balls

  • Beat the egg and dip each ball in the egg and then into flour. Shake off the excess.
  • Place the balls in the freezer for about 2-4 hours. You can also freeze them in an air-tight container for up to 3 months.

Fry cassava balls

  • Fry at 325℉ in a deep fryer or large pot filled with enough oil to cover the balls completely. Cook until golden brown. TIP: Be careful not to overcook them or allow the oil to get too hot because they can burst.
  • Place them on a paper towel lined rack to cool and soak excess oil.
  • Serve while hot and enjoy. ¡Buen provecho!

Notes

Tips:
  • While forming the cassava balls, smooth any bumps with a tiny bit of oil on your fingertips.
  • Fry at about 325 degrees Fahrenheit. Be careful not to overcook the cassava balls or allow the oil to get too hot while frying because they can burst.
Keyword cassava balls, rellenos de yuca, stuffed cassava, yuca rellena