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Dominican catibías
Catibías: cassava-dough empanadas with beef filling, Dominican Republic
Catibías are the cassava cousins of empanadas, made in Dominican kitchens and sold at frituras stands in the Cibao and along the Malecón as an afternoon snack. Boiled cassava is mashed with oil and a touch of anise into a smooth, pliable dough, folded around seasoned beef mince and fried until the outside is crisp and blistered and the inside chewy. Because there is no wheat, they are naturally gluten free. The common mistake is letting the cassava cool before mashing; it becomes stringy and won't come together, so mash it hot. Chef's tip: pull out the woody fibre in the middle of each cassava piece after boiling, or the dough will tear.
- Total time
- 75 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the dough
- 2 lb cassava (yuca)peeled, cut into chunks (or frozen)
- 1 ½ tsp saltsplit
- ½ tsp aniseedlightly crushed
- 2 tbsp vegetable oil
For the filling
- 1 tbsp vegetable oil
- 1 onionfinely chopped
- ½ red pepperfinely chopped
- 2 cloves garliccrushed
- 12 ½ oz beef mince
- ½ tsp dried oregano
- 1 tbsp tomato paste
- 2 tbsp fresh corianderchopped
To fry
- 3 ¼ cups vegetable oil
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Method
0/6 doneStep 1: Boil 2 lb cassava (yuca) in salted water for 20–25 minutes until completely soft and starting to split. Meanwhile make the filling.
25 minStep 2: Heat 1 tbsp vegetable oil in a frying pan and fry 1 onion and ½ red pepper for 5 minutes. Add 2 cloves garlic, then 12 ½ oz beef mince, breaking it up, and cook for 6 minutes until browned.
11 minStep 3: Stir in ½ tsp dried oregano, 1 tbsp tomato paste, 1/2 tsp of ½ tsp salt and 3 tbsp water and cook for 5 minutes until thick and dry; the mince must reach 160°F with no pink. Stir in 2 tbsp fresh coriander and cool.
5 minStep 4: Drain the cassava, remove the woody cores and mash it while very hot with ½ tsp aniseed, 2 tbsp vegetable oil and the rest of 1 tsp salt, then knead with oiled hands until smooth and pliable like soft playdough.
Step 5: Divide into 12 balls. Press each between two sheets of baking paper into a 12 cm round. Put a tablespoon of filling on one half, fold over using the paper to help, and press the edges with a fork to seal.
Step 6: Heat 3 ¼ cups vegetable oil in a deep pan to 350°F and fry the catibías in batches for 4–5 minutes, turning, until golden and crisp. Drain and serve hot with ketchup or hot sauce.
15 min
Nutrition per serving
- Calories
- 440 kcal
- Protein
- 17 g
- Carbs
- 52 g
- Fat
- 18 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does dominican catibías take?
- About 75 minutes in total: 40 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of aniseed?
- Fennel seeds, same amount (milder).
- What can I use instead of onion?
- 2 shallots per onion.
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