This recipe is a great appetizer option.
Yes, I accept it. I am a big fan of yuca; I use them in soups, breads, and pies. Sometimes I just cook th sauteed in butter and also in these little balls full of flavor, called enyucados.
Yuca is a very starchy carbohydrate vegetable root common in Central and South America and quite popular in Costa Rican traditional cuisine.
Enyucados, even though they look intimidating to make, they are very simple. The cooking part is super easy and for the making part, just follow the pictures below to understand the process. I do recommend to wait until the yuca mashed is cold to make the enyucados, and washed your hands often, while making them, to avoid the yuca to sticks to your hand and fingers.
serving size: 12 to 14
1 kg yuca (cassava)
1/4 cup butter
1/2 cup flour
1/3 cup milk
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp salt
1 cup breadcrumbs
2 eggs, beaten
500g ground beef
3 minced garlic cloves
1/4 cup chopped cilantro
1/3 cup chopped onion
1/3 cup chopped red pepper
1 tsp salt
1/2 tsp pepper
100g tomato paste
Cut and peel the yuca into big chunks and cook in salted water until soft. Drain and discard the center vein that is hard; mash the yuca completely. Add butter, flour, milk, onion and garlic powder, and salt; mix well and set aside until cold. Do not put in the fridge.
Meanwhile, in a medium pan heat up some olive oil and add the meat, garlic, cilantro, onion, red pepper, salt and pepper and cook until the meat is no longer pink. Add the tomato paste and cook for 5 more minutes. Set aside.
To make the enyucados, set your working station with one bowl with the eggs, another bowl with the breadcrumbs, or a plastic bags. One bowl with the yuca and one last bowl with the meat.
Take 2 spoons of the yuca, using your hands, roll into balls and then into a cup (see picture). Add one tbsp of the meat and bring the dough around the meat to form a ball. Pass the ball into the eggs and roll in the breadcrumbs. Repeat until there is no more yuca left. You may have some leftover meat.
Fry it in hot oil. You can also cook it in the oven, but I prefer the fried version. I don't eat it as often, so why not fried.
Hi I'm Meli and I love food, I love cooking, I love eating, I love traveling and I love Costa Rica. I want to share a little bit of my culture through my food