Pastelón de Yuca
Pastelón is a very popular Latin dish. It can be made with plantains, potatoes, and yuca as you can see here. Our friend Abigail from @abbychuelas.kitchen did a great job creating this dish and we can’t wait for you to try it. Check out the recipe below, and the instagram video here.
Ingredients
- 2 yuca roots medium size, frozen
- 1.5 lb ground beef
- 8 oz tomato sauce
- handful grape tomatoes diced
- 1-2 tbsp minced garlic
- 1/2 yellow onion
- 1/2 bell pepper diced
- 3 tbsp Sofrito
- 1 tsp Adobo
- 1 tsp Sazon
- Garlic powder, onion powder, oregano, cumin, salt & pepper
- 1 pc bay leaf
- 1 tbsp Achiote oil
- 1/2 cup milk
- 2-3 tbsp butter add more for greasing
- 1 bag shredded mozzarella cheese
- 1 bag shredded four cheese Mexican
Instructions
- Cut, peel and remove stems from yuca root (or use a frozen bag of already cut yuca).
- Add to a large pot of water and salt and boil for about 30 mins or until fork tender.
- In a medium pan on medium high heat add Achiote oil and lightly brown your meat.
- Add in your seasonings, sofrito, and veggies and sauté for another 5 minutes.
- Add in your tomato sauce and bring to a simmer.
- Add in your bay leaf; cover and cook for about 20 mins on low heat.
- Drain your yucca water then add in butter and milk and mash/blend till smooth with no clumps.
- Add salt to taste.
- Grease a 12x8 baking pan with butter and add a nice layer of mashed yucca.
- Then, add some mozzarella cheese and layer with your meat.
- Layer your meat with more cheese then top with more mashed yucca. I wet my hands to help spread the top layer.
- Lastly, add a layer of the Mexican cheese. Bake in a preheated oven at 400 degrees for about 20-25 mins.