Carimañolas

Ingredients10

• fresh yuca (cassava)1 kg
• ground beef300 g
• onion1 small
• garlic2 cloves
• tomato1 medium
• scallion2
• ground cumin1 tsp
• salt1 tsp
• black pepper1/2 tsp
• vegetable oil500 ml

Method

1. Peel the yuca, cut it into chunks, and boil in salted water until very tender, about 25 minutes. Drain well.
2. While still hot, mash the yuca until smooth and knead into a soft, pliable dough. Let it cool slightly.
3. Finely chop the onion, garlic, tomato, and scallions. Sauté them in a little oil until soft.
4. Add the ground beef, cumin, salt, and pepper. Cook until the meat is browned and the filling is dry. Cool completely.
5. Take a portion of yuca dough, flatten it in your palm, place a spoonful of filling in the center, and seal into an oval torpedo shape. Repeat.
6. Heat the oil in a deep pan until hot. Fry the carimañolas in batches until golden and crisp, about 4 minutes per side.
7. Drain on paper towels and serve hot.