Ah, the Dominican Yucca empanadas, the irresistible allure of Dominican street food! One classic that tugs at my heartstrings is the beloved yucca empanada, or as we affectionately call it, “catibía.” These crispy delights have been a staple of my culinary adventures since I was young. I vividly remember my first pregnancy when my husband, a true angel (may God bless his soul), would drive 20 minutes just to fetch me some catibías from a trusted vendor who has held the same spot for over 30 years. Those empanadas were more than just a craving; they were a comforting embrace from home.
The history of the empanada in the Dominican Republic dates back to the colonial era when the Spanish introduced this delicious dish to the island, then known as Hispaniola. In the 16th century, Santiago, our second-largest city, saw the emergence of public vendors selling “pan cakes” filled with beef and pork. Over time, the Dominican empanada evolved into two distinct variations: the circular wheat flour “pastelito” and the semicircular yucca flour “catibía.” The latter, despite not being indigenous, became a staple due to frequent wheat flour shortages during colonial times, leading to the ingenious use of cassava flour.
Dominican cuisine is a rich tapestry woven from indigenous, Spanish, and African influences. It’s a tangible piece of our heritage that we carry with us wherever we go. For Dominicans living abroad, cooking our traditional dishes like rice, red beans, stewed chicken, tostones, and sancocho is a heartfelt way to stay connected to our roots and share our culture with others. I fondly recall my time in France, where gathering with fellow Dominicans to cook our beloved dishes made us feel closer to home.
So, let’s dive into the delightful world of Dominican yucca empanadas. Whether you’re a seasoned cook or a curious foodie, I hope this recipe brings you as much joy and nostalgia as it does for me. Let’s celebrate our culinary heritage with every crispy bite!
Quick Facts for the Dominican yucca empanadas
- Preparation time: 30 minutes
- Cook time: 40 minutes
- Total time: 1 hour 10 minutes
- Servings: 6-8 portions
- Difficulty: Intermediate
- Dietary notes: Gluten-free
Ingredients
For the Dough
- 3 pounds of yucca root (cassava, manioc, tapioca): Finely grated. Look for bright white yucca; any discoloration means it’s not fresh.
- 3/4 cups of water: Helps make the dough pliable.
- 1 teaspoon of salt: Enhances the flavor of the dough.
For the Filling
- 1 lb shrimp: Cleaned and chopped. Fresh shrimp gives the best flavor.
- 2 tablespoons olive oil + 2 tablespoons olive oil: Used for sautéing the vegetables and shrimp.
- 1 small onion: Chopped into small cubes.
- 1/2 small bell pepper: Chopped into small cubes.
- 3 cloves garlic: Chopped finely.
- 1/4 cup cilantro: Chopped for freshness.
- 1 tablespoon Dominican rum: Adds depth of flavor.
- 2 whole small tomatoes: Crushed.
- 1 teaspoon tomato paste: For richness.
- Vegetable oil: For handling the dough and frying.
Why You’ll Love This Recipe
Catibias are more than just a snack; they are a delicious blend of flavors and textures that represent Dominican culture. The crispy yucca dough encasing a savory shrimp filling is simply irresistible. Plus, this recipe is naturally gluten-free and can be adapted for various dietary preferences.
Pico de Gallo – The Petit Gourmet
Ingredients
- For the dough
- 3 pounds of yucca root cassava, manioc, and tapioca, finely grated,
- 3/4 cups of water
- 1 teaspoon of salt
For the filling
- 1 lb shrimp cleaned
- 2 tablespoons olive oil + 2 tablespoons olive oil
- 1 small onion chopped into small cubes
- 1/2 small bell pepper chopped, into small cubes
- 3 cloves garlic chopped into small cubes
- 1/4 cup of cilantro chopped
- 1 tablespoon of Dominican rum
- 2 whole small tomatoes crushed
- 1 teaspoon tomato paste
- Some vegetable oil to handle the dough and to fry enough to fill 3/4 of the pan you are frying in
Instructions
- First wash and peel the yucca. Remove all brown outer skin and the under layer (dark rose) directly beneath the rough brown skin. Make sure your yucca is bright white.
- Grate the yucca (cassava) finely, you can do this in a food processor, it should have the texture of grated coconut. With a cheese cloth, squeeze all the liquid out of the yucca.
- In a heavy bottomed pot and add 3/4 cup of the water, the yucca and 1 teaspoon of salt. Turn the heat up to medium or medium high. Stir this mixture constantly. This step consist only in cooking the dough so it will be pliable and easy to work with, the dough should not be over cook or burnt and this will ruin your dough, you will continue to stir, approximately for about 15 minutes. When the dough is done it will turn transparent, it will still be sticky, that is ok, that is normal. Let the dough cool.
Prepare your sofrito
- In a frying pan, heat 2 tablespoons of olive oil, when is ready throw in: the onion, bell pepper, and 2 garlic cloves, at the moment when they begin turning transparent add the tomatoes and tomato paste, let this mixture simmer for 15 minutes at a very low heat.
- In a frying pan, heat 2 tablespoons of olive oil, when is ready throw the rest of the garlic and the shrimps, stir so it won’t stick to the bottom of the pan, until golden, then deglaze with the rum, scrap all the bottom, add the sofrito and the cilantro let it simmer for a 3 to 5 minutes, all the liquid should have evaporated at this time. Let the mixture cool down.
- Cover your hands with oil; this will make it easier to handle the dough. Take the dough and begin forming balls (a little bigger than golf balls) and with a rolling pin or a tortilla maker rolled out or squeeze the dough into circles (you can use plastic film wrap or brushed some vegetable oil into your rolling pin or tortilla maker or both). Make a circle and add the filling (big tablespoon) in the middle, then fold over and press to seal. Repeat until you are out of dough.
- Fry in hot oil, until golden brown (in the edges) then put over paper towels to extract all the oil. Enjoy right away.
Nutrition
I made a simple and super fresh pico de gallo to go with my catibias! So easy and simple! here is the recipe for my easy & fresh pico de Gallo.
Tips for Gluten-Free, Low-Carb, and Vegan/Vegetarian Options
Gluten-Free:
- This recipe is naturally gluten-free. Ensure all other ingredients are certified gluten-free to avoid cross-contamination.
Low-Carb:
- Substitute the yucca with cauliflower rice for a lower-carb option. Note that the texture will differ.
- Use a sugar-free tomato paste.
Vegan/Vegetarian:
- Replace the shrimp with a mix of sautéed mushrooms and spinach for a hearty vegetarian filling.
- Use vegetable broth instead of rum for deglazing.
Tips and Tricks
- Handling Dough: Keep your hands and tools well-oiled to prevent the dough from sticking.
- Freshness: Use fresh, bright white yucca for the best results. Discard any discolored pieces.
- Storing: Store any leftover empanadas in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a preheated oven at 350°F for 10 minutes or until crispy.
Nutritional Information
Catibias are a nutritious snack packed with protein from shrimp and vitamins from fresh vegetables. They are also gluten-free, making them a great option for those with dietary restrictions.
Catibias are a delightful Dominican treat that brings the flavors of the island right to your kitchen. With a crispy yucca shell and a savory shrimp filling, these empanadas will surely become a favorite. Enjoy making and sharing this delicious dish with your loved ones.
Share Your Experience
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Cook with love, eat with joy!
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47 thoughts on “Dominican Yucca Empanadas (Catibias): A Culinary Journey with a Dash of Nostalgia”
Oh my goodness I wish street food around here was like that. Yum!
;D I know right! This is truly delicious! Thanks for stopping by!
Oh my!Such delicious looking empanadas!!Never tried yucca but I’m already drooling at your pics!Very intrigued and would love to try this amazing looking dish 🙂
You know what the are gluten free! also! and fantastic you can filled them up with you favorite! Thanks for stopping by Soni!
These look and sound fantastic! Sadly there wasn’t much street food where I grew up nor where I am now but I always do my best to sample some when away. Must give these a go!
Caroline!!! Thanks! if you can’t find fresh yucca you can also find yucca flour and add a little more water and a tablespoon of olive oil. Give a try!
Fabulous! Just wonderful! Bravo!
Hey Adam! thanks for stopping by!
I have always wanted to make empanadas and this recipe may be the perfect start for me.
Hey Wendy!! yes git it a try and let me know how it went!!!!
Thanks for stopping by!
Both the dough and filling look fantastic! I’d love to munch on these terrific empanadas!!!
Hey Liz!! that sounds like a get together!!! they were delicious! Thanks for stopping by!
These look wonderful! I’ve never made empanadas — you’re recipe has me wanting to try! YUM!
Thank you Val!! they were great!!
XOXOXO
I love Yucca and I absolutely LOVE empanadas! These look crazy delicious!! ♡ Nom Nom Nom!
Hey girl!!! great minds think alike!!! these were amazing! XOXOXO
These really grabbed my attention and look wildly delish. Well done!
Thanks Sue! they are not hard to make either!! give it a try!! you won’t regret it!
These look AMAZING!! I just got back from the Dominican Republic today actually, and it is a coincidence I saw these on my twitter just now. We had SO MUCH good food there, but sadly didn’t come across empanadas made from yuca! I’ll have to ask my fiance’s family to make me some (he is Dominican) – I love all things yuca. But if not – I pinned this recipe and plan on trying these out myself!
Hey Kate!! I am glad you got the chance to meet my beautiful island! it’s true we have some great things to eat, this is not a hard recipe, if you can’t find fresh or frozen yucca, maybe you can find yucca flour! and give it a try! and surprise your fiance!! The ultimate surprise will be cooking Dominican for him! I can assure you! Let me know if you need any help! Thanks for stopping by!
PS: There is also my Dominican Sancocho recipe right here
Now I have a reason to try yucca again!
Hi Cindy!! I know you must! it’s soo good!
XOXO
I can’t wait to try these. My dad made yucca once before (mashed), I remember not being a fan. I need to give it another try now that my tastebudss have matured, and I like that it’s in your dough. And, Dominican rum is the only rum I drink, so I’m good to go with the rest of the ingredients, too! 🙂
I also like that you made a fresh salsa to accompany your empanadas.
Hey Lauren! give it another try, when mashed yucca can be sticky and very rich. You can either make chips or try my recipe! I assure you won’t regret!! thanks for stopping by! 🙂
I’m totally addicted to yucca and empanadas and combining the two sounds fantastic! I always make Cuban empanadas with a picadillo filling and wheat dough, so I’m super excited to try your version. Thanks for sharing such a great recipe 🙂
Karrie! thank you so much for your comment! I love yucca and empanadas too! hey let me know how they turn out! The most typical version you will find in restaurants are filled with conch or crab! and they are fantastic!! thank you for stopping by!
Is cassava flour the same as tapioca flour cause I have some of the latter which I bought to make pao de quejo.
Hi! I think is the same, you will to use some salted water and olive oil to make a dough that resembles what I did! then roll it and make you empanadas! When I do this with the flour, I use like approx 1/4 cup of salted water and 2 tablespoons of oil, for a cup of the flour. I will do it little by little until you get the right consistency, Like in my pictures.
Let me know how it turned out!!
XOXOXO
Thank you for the information. I’ll give it a try the next time I have a leisurely weekend ahead. 🙂
Great!!! I want pictures! 🙂
I am so excited by this recipe. Empanadas are one of our favorites but I’ve never tried to make them. You make me want to make them right now.
Hey Christie!
Thanks for stopping by! Go ahead and let me know how it turn out!!
XOXO
Oh wow….I’ve made empanadas before but you take it to a whole new level here!
Hey Tammi! Thank you! I love empanadas also!! but nothing like these! these are great!
I definitely have to try this – love empanadas!
Hey Sarah! thanks for stopping by!
You just solved a big mystery for me! I had empanadas somewhere, and I noticed the shell was not the typical flour shell. I had no idea what it was, but now I think it was yucca! Thanks for sharing this recipe. I’m excited to try it out.
Hey Joy! Thank you for stopping by! 🙂 let me know how it goes!
I have never worked with yucca before, but these empanadas look amazing!!
Hey Bobbi!
thank you!! they are great! super crunchy! thanks for stopping by!
My wife and I spent a week in the DR a few years ago. We had a great time. I didn’t get a chance to try any of these though. I know that if I had, I’d be hooked. I adore empanadas, and yours looks so delicious!
Hello Martin!
Thank you for your kind comments! I am glad to hear you already had the chance to visit my dear country! and I hope you get that lucky again soon!
Hi Excellent recipe, I also have one in my blog if you want to check it out, it’s in spanish.
I like to use a juicer to extrcat all the liquid from the yuca. A tip is that if you let the liquid set overnight, then you’ll have on the bottom Yuca starch and you can make lot’s of stuff with it.
Here is my recipe:
http://suspiritosrd.com/catibia/
Wowza! I am making these tonight! I love yuca/casava root dishes. And I love stuffed fried things! Can only imagine they are similar to empanadas only even better because of the cassava. Have shellfish allergy so am going to try a variation more in the direction of sweet: stuffing made with nuts, raisins & green herbs flavoring and then a mango/yellow tomato pico with cilantro & mint. Not exactly traditional but will be tasty I think. Thank you so much for publishing this recipe!!
Hello and thank you for stopping by! Me too! I love thing made out of yuca, if you have an allergy, you can stuff these with differents, ham and cheese, ground meat, sausage, egg!! the possibilities are endless. Let me know how they turned out!
These are the most beautifully crimped empanadas I’ve ever seen. What’s your secret?
Hey Matt! these are made out of yuca flour, and when fried these just turn out beautiful. Thanks for stopping by