Pastelon de yuca, also known as the Latin version of a shepherd’s pie, is a traditional dish originating from Latin America. This savory and delicious dish is made with yuca, which is a starchy root vegetable similar to a potato. It is then layered with a variety of other ingredients, such as ground beef, raisins, olives, and cheese, and is baked to perfection. The result is a hearty and flavorful meal that is sure to please even the pickiest of eaters.
Additionally, the dish is incredibly versatile and can be customized to fit any dietary needs or preferences. The dish is a great way to get your daily dose of vegetables, as well as a source of protein and other essential vitamins and minerals. So, if you’re looking for a new and delicious way to enjoy yuca, then Pastelon de Yuca is the perfect option.
The ingredients you need
- 1 large yuca root, peeled and cut into small pieces
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves of garlic, minced
- 1 green bell pepper, chopped
- 1 can (14 ounces) of tomato sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried cilantro
- Salt and pepper to taste
- 1 cup grated mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1/4 cup vegetable oil
The instructions for cooking
- Preheat oven to 375°F.
- Boil yuca in a pot of salted water until soft, about 15-20 minutes.
- Drain yuca and mash in a large bowl.
- In a separate pan, heat the vegetable oil over medium heat. Add the ground beef and cook until browned.
- Add the onion, garlic, and green bell pepper to the pan and cook until softened, about 5 minutes.
- Add the tomato sauce, oregano, cilantro, salt, and pepper to the pan. Stir to combine.
- In a 9×13 inch baking dish, spread half of the mashed yuca mixture on the bottom.
- Layer the ground beef mixture on top of the yuca.
- Sprinkle mozzarella cheese and parmesan cheese over the ground beef.
- Spread the remaining yuca mixture on top.
- Bake for 25-30 minutes, or until the cheese is melted and bubbly.
- Let cool for 5 minutes before serving. Enjoy!
Tips for making the best pastelon de yuca
Here are some tips for making the best pastelón de yuca:
- Use a ripe yuca: Choose a yuca root that is firm to the touch and has a slightly sweet smell. Overripe yuca can be tough and have a bitter taste.
- Cook the yuca properly: Boil the yuca in salted water until it is tender and easily mashed. Overcooking the yuca can make it too soft and mushy.
- Season the filling: Make sure to add enough salt, pepper, and other spices to the ground beef filling to enhance the flavor.
- Use a mix of cheeses: A combination of mozzarella and parmesan cheese creates a delicious, melted, and gooey topping.
- Preheat the oven: It’s important to preheat the oven so that the pastelón cooks evenly and the cheese on top gets nice and melted.
- Let it cool: Letting the pastelón cool for a few minutes before serving allows the filling to set and makes it easier to cut into slices.
- Serve with a side salad: A simple side salad of greens and a light vinaigrette is the perfect complement to this rich and cheesy dish.