Anti-Inflammatory Cassava Empanadas

Ingredients

• 1 kg cassava (yuca) (peeled and cut into chunks)
• salt (to taste)
• 250 g protein of choice (for the filling (shredded beef, chicken, or cheese))
• water (necessary amount to boil the cassava)

Steps

1. 1

   Place the cassava in a pot with water and cook until very tender. To check, pierce with a fork approximately every 20 minutes until it feels very soft.

2. 2

   Once ready, transfer the cassava to a bowl, draining it very well to remove excess water.

3. 3

   Remove the central strands or fibers from the cassava and mash it with a potato masher or fork until a smooth purée is obtained.

4. 4

   Add salt to taste and let the dough rest for at least 30 minutes until completely cold; this is vital for the dough to be manageable and not break.

5. 5

   Form equal-sized balls with the cassava dough.

6. 6

   Flatten each ball until it forms a very thin layer (you can use a tortilla press or a rolling pin between two sheets of plastic).

7. 7

   Fill the center with your favorite protein and close the empanada, sealing the edges.

8. 8

   Optional: Freeze the empanadas for a few minutes before cooking so they maintain their shape better.

9. 9

   Preheat the air fryer to 350°F (175°C).

10. 10

    Cook in the air fryer for 30 minutes or until the empanadas are well browned and very crispy.

Notes

For better organization, you can prepare several empanadas with different fillings and keep them frozen. When ready to eat, simply take them straight from the freezer to the air fryer. They can also be fried in homemade lard if preferred.

Nutrition per serving

• empanadas
• cassava
• anti-inflammatory
• gluten-free
• air fryer
• healthy
• breakfast
• dinner