Perfectly Crispy + Cheesy Yuca Empanadas

Bring a medium pot of water to a boil, add the yuca, salt generously and cook for ~30 mins or until it can easily be pierced with a fork. Once tender, remove and drain. After draining, use a potato masher to turn into purée or dough. Bring mashed yuca to a bowl and add cornstarch. Knead it with clean hands and feel free to season to taste with more salt. Divide dough into 4-6 pieces, roll them into balls and flatten them with a plate, using cling film as a barrier.. this prevents it from sticking to surfaces.. I use my hands to flatten. Fill them with grated cheese or desired filling on the bottom half, roll the top half over filling to cover. I use a fork to seal the ends and make it look pretty. In a nonstick skillet, warm up the oil and add the empanadas in batches of 2-3 and cook for ~5 mins per side, until crispy and a light, golden brown. Enjoy warm with your favorite salsa! I’ll share my favorite crema de aguacate recipe this week!🥑Enjoy every bite!