This is a variation of empanaditas that is made with the ingredient from which it borrows its name: cassava flour. In this recipe, since we assume you won't be able to buy...

A question about this recipe, the ingredients call for basil but the instructions don't tell you what to do with it. Instead it talks about oregano. Should I use both or one or the other. If I use the basil, when do I need to add it?

I did make this recipe with some success but I had to do some improvising. The instructions tell you to cook the yuca until it is dry. However, the instructions don't really tell you what the end product should look like. Should it be a gummy mass, a grainy texture, a combination of both? In the end I had to add all-purpose flour to the yuca in order for it to be made into round shells and make the empanadas. The end result was good but I don't think the purpose of this was to add any flour. Will definitely try to work with this recipe until I get it perfect. Everyone raved about the empanadas that I did make. I still hope to make them like the ones I tasted in Santiago...

You are supposed to have a "gummy mass" at the end. It is very sticky, which is why you have to cover your hands in oil. You have to form the pasties by hand as it doesn't have the consistency of regular flour dough. They might come out a bit misshapen, which is OK, that's how they usually look.