Carimañolas

Step by stepInstructions

1. Boil the yuca in salted water until very tender, about 25 minutes; drain well and mash with the salt while still warm, then let cool enough to handle.
2. Meanwhile, cook the beef in a skillet with the onion, garlic, bell pepper, tomato, cumin and achiote until the meat is browned and the mixture is dry, about 10 minutes; season with salt and pepper.
3. Take a handful of the yuca mash, flatten it in your palm and place a spoonful of filling in the center; shape it into a smooth torpedo about 4 inches long, sealing the filling completely.
4. Repeat with the remaining mash and filling.
5. Heat 2 inches of oil in a deep pot to 350°F (175°C) and fry the carimañolas in batches until golden brown and crisp, about 4 minutes per batch; drain on paper towels and serve hot.