Ingredients:

  • 2 lbs (900g) yuca, peeled and cut into chunks
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 2 tablespoons olive oil
  • 1 lb (450g) ground pork or chicken
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1/2 cup (120ml) sofrito
  • 1 teaspoon ground cumin
  • 1 teaspoon oregano
  • 1/2 teaspoon black pepper
  • Salt to taste
  • Banana leaves, thawed (or parchment paper as alternative)
  • Kitchen twine or butcher's string

Instructions:

  1. Boil yuca chunks until tender (about 20 minutes). Let cool, then process in a food processor to a smooth dough consistency.
  2. Sauté onion and garlic in olive oil until translucent. Add ground meat and cook until browned. Stir in sofrito and spices, cooking for a few minutes. Set aside.
  3. Briefly grill banana leaves over a flame to make them pliable.
  4. Place a portion of yuca dough on a leaf, flatten it. Add filling on top, then fold and wrap carefully. Tie with kitchen twine.
  5. Boil in a large pot of salted water for about 1 hour. Check for doneness; they should be firm to the touch.