Pastelon de Yuca

Whenever I think of warm and comforting meals, Pastelon de Yuca always comes to mind. This delightful dish has a special place in my heart, reminding me of cozy family gatherings and the vibrant flavors of my childhood. Growing up, my grandmother would whip up this cassava and chicken casserole, and the aroma wafting through the house was enough to make anyone’s mouth water. It’s one of those dishes where every bite tells a story of love and tradition. Whenever I make Pastelon de Yuca, I find myself transported back to those family dinners, surrounded by laughter and the joy of sharing good food.

This recipe isn’t just a meal; it’s a celebration of the rich culture and flavors that bring people together. Imagine layers of creamy mashed cassava topped with a savory chicken filling and melted cheese, all baked to golden perfection. It’s the kind of comfort food that makes you feel at home, no matter where you are. So, let’s dive into the delicious world of Pastelon de Yuca and explore why this dish is a must-try for anyone looking to add a touch of joy to their table.

Ingredients to Make Pastelon de Yuca

The beauty of Pastelon de Yuca lies in its ingredients, each playing a crucial role in achieving that delightful flavor and texture. The core ingredient, yuca, is root vegetable that brings a creamy consistency when mashed, while the chicken filling adds a savory depth. Together with mozzarella that melts beautifully, these ingredients create a mouthwatering casserole that’s hard to resist.

• 1½ pounds yuca (cassava), peeled and washed – A starchy root vegetable that forms the base of this dish, giving it a unique texture.
• ½ cup milk (whole or skim) – Cream helps to create a creamy mash that binds the yuca beautifully.
• 2 tablespoons salted butter – Adds richness and flavor to the mash.
• 1 egg (medium) – Helps to bind the yuca together, giving it a smooth consistency.
• 1½ teaspoons salt – Essential for enhancing all the flavors in the dish.
• Creamy chicken filling – A flavorful filling that complements the yuca perfectly, bringing heartiness to each bite.
• 2 cups grated mozzarella – Melts into a delightful layer on top, providing that gooey finish we all love.

Cooking Method for Pastelon de Yuca

Making Pastelon de Yuca is a straightforward process that allows you to create something truly delicious with minimal fuss. Follow these simple steps to experience the joy of this comforting casserole.

1. Begin by cutting the yuca into small pieces to ensure even cooking. Place them in a pot, cover with water, and bring to a boil. You’ll know it’s ready when the pieces are tender and easily pierced with a fork.
2. Once cooked, drain the yuca and discard the water. Be careful, as it will be hot! Let it cool for a few moments before handling.
3. In a large bowl, combine the cooked yuca, milk, butter, and egg. Mash everything together until you get a smooth, creamy puree. If you want it extra smooth, consider using a potato ricer.
4. Preheat your oven to 300 ºF (150 ºC). Grease an 8 x 8 inches baking pan with butter to prevent sticking.
5. Spread half of the mashed yuca in the pan, smoothing it out to create an even layer. This will serve as the base for the casserole.
6. Next, sprinkle half of the mozzarella cheese over the yuca layer. This will create a melty layer that pairs beautifully with the chicken filling.
7. Now it’s time to add the creamy chicken filling. Spread it evenly over the cheese, making sure to cover all the mozzarella for a well-balanced taste.
8. Top it off with the remaining mashed yuca, smoothing it down to create a nice finish.
9. Sprinkle the rest of the mozzarella on top, ensuring it’s evenly distributed.
10. Bake in the preheated oven for about 35 minutes, or until the cheese is golden brown around the edges. This is where the magic happens, and your kitchen will be filled with an irresistible aroma.
11. Once done, remove from the oven and let it cool slightly before slicing. Serve hot, and enjoy the wonderful flavors of Pastelon de Yuca with a fresh salad on the side.

Recipe Notes about Pastelon de Yuca

After enjoying Pastelon de Yuca, you might want to keep some tips in mind for future reference. These notes will help ensure your dish turns out perfectly each time.

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to three days.
• Freezing: You can freeze the uncooked casserole before baking. Just cover it tightly and store for up to a month. Thaw in the fridge before baking.
• Pairing: This dish works well with a light salad or steamed vegetables to balance the richness.
• Make it your own: Feel free to add herbs or spices to the chicken filling for an extra flavor twist.
• Reheating: Reheat in the oven to maintain the crispy top layer. Microwave if you’re in a hurry, but it won’t be as crispy.

Great Combinations for Pastelon de Yuca

When serving Pastelon de Yuca, consider these combinations to elevate your meal:

• Fresh Side Salad: Pair it with a vibrant salad of mixed greens, tomatoes, and a zesty vinaigrette.
• Sautéed Vegetables: Lightly sauté seasonal veggies like zucchini and bell peppers for a colorful and nutritious side.
• Perfect for Gatherings: This dish is excellent for potlucks and family gatherings, providing a hearty option that feeds many.
• Seasonal Favorites: In the colder months, serve alongside warm roasted vegetables for a cozy meal.
• Lunch Delight: Enjoy it as a satisfying lunch option, either hot or at room temperature, with your favorite dipping sauce.

FAQ

Conclusion

Pastelon de Yuca is truly a dish that brings together comfort and flavor in a beautiful way. Every bite is a reminder of the warmth of family and tradition. I encourage you to try making this delightful casserole yourself and share it with those you love. It’s a recipe that’s sure to create lasting memories!

Pastelon de Yuca

The ultimate comfort food, Pastelon de Yuca combines creamy cassava with savory chicken and gooey cheese. This easy weeknight dinner brings warmth to the table and makes every meal feel special. Try making it tonight for a cozy family gathering!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Latin

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 pounds yuca (cassava) peeled and washed
• 0.5 cup milk (whole or skim)
• 2 tablespoons salted butter
• 1 medium egg
• 1.5 teaspoons salt
• 1 recipe Creamy chicken filling (recipe with video)
• 2 tablespoons salted butter
• 2 cups grated mozzarella

Equipment

• Peeler
• Grater
• Large Pot
• Mixing Bowl
• Frying Pan
• Baking Sheet
• Oven

Method

 

1. Begin by cutting the yuca into small pieces to ensure even cooking. Place them in a pot, cover with water, and bring to a boil. You’ll know it’s ready when the pieces are tender and easily pierced with a fork.
2. Once cooked, drain the yuca and discard the water. Be careful, as it will be hot! Let it cool for a few moments before handling.
3. In a large bowl, combine the cooked yuca, milk, butter, and egg. Mash everything together until you get a smooth, creamy puree. If you want it extra smooth, consider using a potato ricer.
4. Preheat your oven to 300 ºF (150 ºC). Grease an 8 x 8 inches baking pan with butter to prevent sticking.
5. Spread half of the mashed yuca in the pan, smoothing it out to create an even layer. This will serve as the base for the casserole.
6. Next, sprinkle half of the mozzarella cheese over the yuca layer. This will create a melty layer that pairs beautifully with the chicken filling.
7. Now it’s time to add the creamy chicken filling. Spread it evenly over the cheese, making sure to cover all the mozzarella for a well-balanced taste.
8. Top it off with the remaining mashed yuca, smoothing it down to create a nice finish.
9. Sprinkle the rest of the mozzarella on top, ensuring it’s evenly distributed.
10. Bake in the preheated oven for about 35 minutes, or until the cheese is golden brown around the edges. This is where the magic happens, and your kitchen will be filled with an irresistible aroma.
11. Once done, remove from the oven and let it cool slightly before slicing. Serve hot, and enjoy the wonderful flavors of Pastelon de Yuca with a fresh salad on the side.

Notes

• Tip 1: Leftovers can be stored in an airtight container in the refrigerator for up to three days.
• Tip 2: You can freeze the uncooked casserole before baking. Just cover it tightly and store for up to a month. Thaw in the fridge before baking.
• Tip 3: This dish works well with a light salad or steamed vegetables to balance the richness.
• Tip 4: Feel free to add herbs or spices to the chicken filling for an extra flavor twist.
• Tip 5: Reheat in the oven to maintain the crispy top layer. Microwave if you’re in a hurry, but it won't be as crispy.

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Meet Piper Cross

I am obsessed with using fresh, seasonal produce to make meals shine. I believe a squeeze of citrus or a handful of herbs can change everything. I cooked and photographed this dish with a focus on vibrant colors and natural textures, ensuring it looks as good as it tastes when you make it.