Stuffed Yucca Island Patties

Let's Cook

1. Step 1.

   Peel the yucca and cut into large chunks. Place in a large pot of cold salted water. Bring to a boil over medium-high heat and cook for 20 minutes until fork tender. Drain the yucca (do not rinse) and remove the stringy threads from the center. Transfer to a large bowl with 2 teaspoons fine sea salt and 1 tablespoon arrowroot starch. Mash until completely smooth with the back of a spoon or a potato masher. Allow to cool slightly.

2. Step 2.

   While the yucca cools, prepare your filling (such as Easy Chicken Tinga) and have it ready. Preheat the oven to 375°F.

3. Step 3.

   Divide the yucca dough into 10 portions and roll into balls. Place each ball between 2 squares of parchment paper and flatten into uniform disks about 4 to 5 inches in diameter.

4. Step 4.

   For each patty, place about 2 ounces (¼ cup) of filling off to one side of a disk, not too close to the edge. Using the parchment paper to assist, fold the dough over the filling into a crescent shape. Press the edges to seal; a decorative seal is not needed.

5. Step 5.

   Heat a heavy cast-iron skillet over medium-high heat. Add 2 tablespoons avocado oil. In batches (adding more oil as needed), sear the patties for about 2 minutes per side until lightly browned. Transfer the seared patties to a baking sheet.

6. Step 6.

   Bake the patties for 10 minutes until cooked through and crisp. Serve with Peruvian Green Sauce.

7. Step 7.

   To prepare the jerk wings: Combine 3 quarts water, ¼ cup pink Himalayan salt, 3 tablespoons coconut sugar, 2 smashed garlic cloves, 1 tablespoon coriander seeds, and 1 bay leaf in a medium pot over medium-high heat. Bring to a boil, then remove from heat and allow to cool.

8. Step 8.

   Place 9 whole chicken wings (broken into flats and drumettes) in a large bowl and pour the cooled brine over them. Cover and refrigerate overnight.

9. Step 9.

   Build a fire in a fire pit or grill, using natural charcoal or wood. Wait until the coals are bright red and hot and the flame has died down.

10. Step 10.

    Drain the wings and pat them dry. Toss with 4 tablespoons avocado oil and 2 tablespoons Jerk Seasoning until thoroughly coated. Place the wings in a single layer in a wide grill basket.

11. Step 11.

    Close the grill basket and grill directly over the hot coals, turning frequently, for about 20 minutes until cooked through. The wings should be charred in spots and crispy but not burned.

12. Step 12.

    Serve the wings with Passionfruit Chile Sauce, sliced red Fresno chiles, and chopped cilantro.