Easy Yuca Empanadas

for the Beef filling:

• 1 kg (2.2 lbs) boneless Beef Chuck, trimmed and cubed
• 3 medium yellow onion , small diced
• 1 Poblano Pepper or green bell peppers , small diced
• 1 red bell pepper , small diced
• 1 orange or yellow bell pepper , small diced
• 2 scallions or green onion , finely chopped ( white and green part separated)
• 3 garlic cloves , minced
• 2 tablespoons extra virgin olive oil
• ½ teaspoon ground black pepper , adjust to taste
• 1 teaspoon red pepper flakes , adjust to taste
• 1 tablespoon regular or smoked paprika
• 1 tablespoon plus 2 teaspoons knorr beef flavor bouillon , adjust to taste
• 1 tablespoon ground cumin or coriander , to taste (optional)
• kosher salt , to needed
• 1 bunch fresh Italian parsley or cilantro , finely chopped ( stem removed) or green onion
• 4 large hard-boiled eggs , minced

For the Yuca dough:

• 1 tablespoon softened unsalted butter , lard, or oil
• 3 teaspoons kosher salt
• 100 to 200 g Quaker Yellow Cornmeal or Maseca Instant Yellow Corn Masa Flour plus for dusting plus for dusting
• 1 kg fresh or frozen yuca puree
• 1 large egg
• water as needed

For the Salsa Verde

• 1 bunch Cilantro leaves or Italian parsley chopped
• 1 bunch green onions chopped
• 1 garlic Sprinkle with ½ teaspoon of kosher salt, then mash with the flat side of the knife until puree.
• ½ teaspoon ground black pepper
• ½ teaspoon red pepper flakes adjust to taste
• 1 medium yellow onion finely diced
• ¼ cup fresh lime or lemon juice
• 3 tablespoons Any neutral flavored oil ( I use extra virgin olive oil)
• 3 teaspoons honey , adjust to taste
• kosher salt , to taste

For the Cornmeal & Flour Dusting

• 100 g (½ cup) cornmeal for dusting
• 100 g (62g) all purpose flour for dusting