Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Boil 500 grams of fresh yucca chunks in salted water until very tender, then drain and mash them thoroughly in a large bowl, mixing in 0.5 teaspoon of salt and 2 tablespoons of melted unsalted butter to form a pliable dough.

2. 2

   In a separate pan, heat 1 tablespoon of vegetable oil over medium heat, then add 0.5 medium yellow onion and 2 cloves of minced garlic, cooking until fragrant, about 2 minutes.

3. 3

   Stir in 0.5 finely diced red bell pepper and 250 grams of finely diced pork shoulder, cooking until the pork is lightly browned and vegetables are softened, about 5-7 minutes.

4. 4

   Mix in 0.5 teaspoon of ground cumin, 0.25 teaspoon of ground coriander, 0.25 teaspoon of ground cardamom, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper, cooking for another 1 minute to allow the spices to bloom.

5. 5

   Take a small portion of the prepared yucca dough, flatten it into a disc in your palm, place a spoonful of the spiced pork filling in the center, and carefully shape it into a small oval or disc, ensuring the edges are completely sealed.

6. 6

   Heat 4 cups of vegetable oil in a deep pot or fryer to 175°C (350°F), using a thermometer to maintain the correct temperature.

7. 7

   Carefully place the arepitas into the hot oil in batches, deep-frying them for 3-5 minutes per batch until they are golden brown and crispy.

8. 8

   Remove the deep-fried arepitas with a slotted spoon and place them on a paper towel-lined plate to drain any excess oil before serving warm.