Traditional Recipe for Yuca or Catibés Empanaditas

Step 1 : First, heat water until it begins to boil, then reduce the heat to low and keep it hot.

Step 2 : In a separate bowl, mix the yuca flour, salt, and half a teaspoon of oil.

Step 3 : Add a quarter cup of boiling water to this mixture and stir until a homogeneous dough forms.

Step 4 : If necessary, add more water to achieve a manageable, non-sticky texture.

Step 5 : Place the dough on a floured surface and knead until smooth and flexible, similar to traditional flour dough consistency.

Step 6 : Divide into six equal balls.

Step 7 : Use a lightly oiled rolling pin to flatten each ball into thin disks.

Step 8 : Place a teaspoon of filling in the center of each disk.

Step 9 : Fold the disk in half to form a semicircle and seal the edges by pressing with a fork.

Step 10 : Use a small cutter or glass to cut out semicircular shapes.

Step 11 : For frying, heat enough oil in a skillet.

Step 12 : Fry the empanaditas until they turn a uniform golden color.

Step 13 : Remove and place on absorbent paper to drain excess oil.

Step 14 : Serve immediately or store in an airtight container covered with wax paper to prevent sticking.

Step 15 : These crispy, flavorful yuca empanaditas bring a delicious tradition to your table.