In the mood for a Beef-Stuffed Yuca Fritters recipe?

Chef Chris Valdes here to show you how to make my famous Beef-Stuffed Yuca Fritters Recipe at home!

After previously sharing with Calle Ocho News my Three Cheese Chorizo Dip recipe, I want to teach you how to make another delicious meal: Beef-Stuffed Yuca Fritters. 

Beef-Stuffed Yuca Fritters Recipe

The ingredients you will need for the fritters Yuca Fritters Recipe are:  

• 2 pounds yuca (fresh or frozen) cut into pieces
• ½ cup cream cheese
• 1 pound lean ground beef
• 1 medium onion, diced into small pieces
• 1 bell pepper, diced into small pieces
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• Salt and black pepper (to taste)
• 1 cup all-purpose flour
• 1 cup breadcrumbs
• 2 eggs, beaten
• Vegetable oil (for frying and cooking)

The ingredients for the sauce part of the recipe are:

• 1 cup Greek yogurt
• 1 bunch of cilantro
• 3 whole garlic cloves (peeled)
• 3 tablespoons red wine vinegar

For the perfect Chris Valdes style execution, follow these recipe preparation steps:

1. In a large pot, add the yuca and fill the pot with water until the yuca is fully covered. 
2. Cook the yuca on medium-high heat until the pieces are tender and can be cut with a fork. (About 20 minutes)
3. Drain the pot. Add the cream cheese and a pinch of salt and mash together. 
4. To begin the picadillo, add oil to a sauté pan. 
5. Sauté the onions, garlic, and peppers until fully cooked. (About 3 minutes)
6. Then, add the beef seasonings and tomato paste. 
7. Season with salt and pepper to taste and cook on medium-low heat for about 20 minutes. When complete, set aside to cool.
8. Once fully mashed, shape ¼ of the yuca into a ball. Using your finger, push a hole into the center of the yuca ball. 
9. Feel the hole with 2 teaspoons of the meat mixture. Then, reform the ball so it completely encloses the filling. 
10. Repeat this process with the rest of the yuca mash and meat mixture. You should be able to form 16 balls. Once complete, set aside. 
11. For the breading, dip the yuca balls into flour, making sure to shake off any excess flour before dipping it into the egg mixture. After the egg mixture, dip the ball into the breadcrumbs. Be sure to rotate the ball to evenly coat each one. 
12. In a large saucepan with medium-high heat, heat oil to 375º.
13. Add the yuca balls a few at a time and cook for 2 minutes, until golden brown.
14. To drain, place the balls on paper towels. Be sure to eat when warm!
15. To make the sauce, combine the ingredients using a food processor until they are fully incorporated. 

To add a little personal touch to your dish, I recommend adding your favorite shredded cheese to your ground beef mixture. You can also prepare this dish in advance and freeze it for up to six months. In this case, you would fry the yuca balls when frozen and make sure that the center is fully cooked. 

To learn more about Chef Valdes, visit his Instagram page or his website. 

Stay up to date with the latest news from Miami

Leave this field empty if you're human: