Yaroa Dominicana

Click on the image, above to submit to Pinterest.

Yaroa Dominicana

Yaroa Dominicana (Dominican Republic Spaghetti) is a traditional Dominican (from the Dominican Republic) recipe for a classic street food dish of chips (fries) served topped with meat and spinach in sauce and finished with cheese. The full recipe is presented here and I hope you enjoy this classic Dominican Republic version of: Yaroa Dominicana.

prep time

15 minutes

cook time

35 minutes

Total Time:

50 minutes

Serves:

Rating:

Tags : Sauce Recipes Spice Recipes Herb Recipes Beef Recipes Cheese Recipes Dominican-republic Recipes

This is a classic Dominican street food. It’s made from a base of chips (fries) which can be potato, yam or plantain based or a base of mashed plantains (as here) topped with a minced meat mixture and finished with cheese.

Ingredients:

For the plantain mixture:
10 ripe plantains, peeled and chopped in large chunks
125ml milk
2 tbsp butter

For the meat:
500g minced beef or turkey
1 small onion, diced
2-4 garlic cloves, minced
8-10 Spanish olives with pimiento, chopped
1-2 tbsp Dominican Sofrito
175g tomato purée
8 tbsp sazon
1 tbsp dried oregano
1 tsp ground coriander
1 tsp paprika
125ml water
45g chopped spinach
2-3 tbsp chopped coriander

Other:
65g freshly-grated mozzarella
65g freshly-grated cheddar
sea salt and freshly-cracked black pepper, to taste
2 tbsp Extra Virgin olive oil or avocado oil
Olive oil, avocado, or ghee for greasing

Optional, for garnish:
pink sauce, diced tomatoes, sliced green onions, chopped coriander, sliced avocado

Method:

Pre-heat your oven to 200C. Grease a 22x22cm casserole dish or aluminium pan with cooking oil.

Bring a large pot of salted water to a boil. Add the plantain pieces and cook about 15 minutes, until the plantains are bright yellow and can be easily pierced with a fork. Drain the plantains and return to the pot. Add butter, milk, and a pinch of salt. Mash with a potato masher then set aside.

Place a large pan over medium-high heat. Once hot add 2 tbsp oil and use to fry the minced meat and onion for about 6 minutes until the onion is translucent, breaking up the meat with a wooden spatula as you go. When the meat is nicely browned and the onion is soft and translucent pour off any excess fat. Now stir in the garlic, olives, sofrito, and tomato purée, and cook for 2-3 minutes until fragrant.

Add in the Sazón, oregano, coriander, paprika, water, and salt & pepper. Stir and bring to a boil. Reduce heat and cook 5-6 min. Remove from heat and add chopped spinach and cilantro. Stir until wilted. Taste and adjust seasonings if necessary.

Line the base of your casserole dish with the mashed plantain mixture, smoothing into an even layer. Top with the mincwd meat, and then cover evenly with grated cheeses.

Place casserole in the centre of your pre-heated oven and bake for 12-15 minutes, until cheese is bubbly and the edges are crispy. Top each serving with pink sauce, diced tomato, sliced green onion, chopped cilantro, and/or sliced avocado. Enjoy!