Dominican Republic 365
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Dominican Republic 365
The golden, crispy pocket of flavor
Empanadas Dominicanas — commonly called empanadas de catibias or simply catibias — are distinctly Dominican turnovers made with a dough of yuca (cassava) flour rather than the wheat-based dough used in most other Latin American empanadas. This yuca dough fries up into a unique texture that is crispy and crunchy on the outside with a slightly chewy, almost translucent quality. Filled with seasoned ground beef, chicken, or cheese, Dominican empanadas are a beloved street snack and fritura (fried food) staple.
The use of yuca flour sets Dominican empanadas apart from the empanadas of Argentina, Colombia, or Mexico. This is a direct link to the island's Taino heritage — yuca was the Taino people's most important food crop, and its incorporation into the empanada represents the Dominican genius for blending indigenous, Spanish, and African food traditions into something entirely new. Empanadas are sold at virtually every fritura stand in the country and are a quintessential Dominican snack food.
Dominican empanadas require a specific dough technique that differs from other Latin American versions:
The yuca dough behaves differently from wheat dough — it is more fragile when raw but fries into a satisfyingly crisp shell. The slight translucence of the fried yuca dough is a hallmark of an authentic Dominican empanada.
In a large bowl, combine flour with a pinch of salt and cut in the softened butter until the mixture looks like coarse crumbs. Add cold water gradually and knead briefly into a smooth, firm dough, then cover and rest it for 20 minutes.
Meanwhile, heat a little oil in a skillet over medium heat and cook the ground beef with diced onion and garlic, breaking it up as it browns, for about 6 to 8 minutes.
Stir in the sofrito and tomato paste with a splash of water, season with salt and pepper, and simmer for 8 to 10 minutes until the filling is thick and no longer watery. Take it off the heat and stir in the chopped hard-boiled eggs and raisins, then let it cool.
Divide the dough into balls and roll each one out on a floured surface into a thin circle about the size of a small plate.
Spoon a portion of the cooled filling onto one half of each circle, leaving a clear border around the edge.
Fold the dough over into a half-moon shape, press the edges together firmly, then crimp with a fork or fold them into small pleats to seal tightly.
Heat vegetable oil in a deep pot to about 175C and fry the empanadas in batches for 3 to 4 minutes per side, turning once, until golden brown and crisp.
Lift them out with a slotted spoon and drain on paper towels. Serve hot on their own or with a side of hot sauce.
A home-style reference method; every family and kitchen has its own version.
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