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Enyucado Recipe by Alfonso Jimenez in Playa Linda, Costa Rica 🌎

Posted by Trisha Difuntorum on


  • 6 cups of yucca/ cassava (peeled)
  • 1/2 lb ground beef (vegan beyond meat)
  • 1/2 cup mozzarella cheese (vegan so delicious )
  • 1/8 cup parmesan (vegan parmesan)
  • 2/3 cup butter (vegan butter earth balance)
  • 1 egg (vegan egg (plant-based)
  • 8 garlic cloves
  • 1 tbsp curry
  • 3 tbsp salt
  • 1 tsp dried oregano
  • 1 tsp cumin


  1. Peel yucca and cut in strips.
  2. Place in a pot with water and 2 tbsp salt, 1tbsp curry, 1tsp oregano, 1tsp cumin and 8 cloves of garlic with the lid.
  3. Turn the stove to medium heat for approximately 20 minutes or until the yucca begins to soften, but should not overcook.
  4. Strain out the liquid, keeping the yucca and garlic cloves. Allow yucca to cool for 10 minutes, the yucca should be handled at the maximum heat you can tolerate.
  5. Shred the yucca and garlic cloves using a grater, removing the hard spiny centers from the yucca as you go.
  6. Add 1/8th cup of parmesan, 1 egg, butter and 1tsp salt.
  7. Form 10 balls of similar size with the yucca mix. Cook and season the meat to your liking. Flatten the yucca balls in your hand and add a spoonful of meat and/or mozzarella cheese in the center.
  8. Close in the yucca mix around the meat, as to form a sort of empanada.
  9. In a pot, add frying oil, enough to completely encase the Enyucado when placed inside.
  10. Turn the stove to high until the oil reaches 330 Fahrenheit. Cook for approximately 7 minutes, or until brown and crispy. You can enjoy them as is, or accompany with salad, Pico de gallo or guacamole.
  11. Once the Enyucado ball is formed and before frying, the Enyucados can be frozen and ready to fry and enjoy at anytime. Enjoy!
Recipe by Alonso Jimenez, owner of El Patio Cafe & Bar
Share with us by using hashtag #homewithcaravan 🍽

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