Carimañolas de Carne y de Queso (Meat and Cheese Stuffed Yuca)

Ingredients

• 1  garlic clove minced
• 0.5 pound ground beef 
• 0.5 teaspoon ground cumin 
• 1 cup mozzarella cheese diced
• 0.5 cup onion chopped
• 0.3 cup bell pepper red chopped
• 10 servings salt 
• 10 servings salt and pepper to taste
• 1  scallion chopped
• 1 tablespoon tomato paste 
• 2 tablespoons vegetable oil 
• 1.5 pound yuca fresh

Equipment

• frying pan
• paper towels
• pot
• potato masher
• slotted spoon

Directions

1. In a large pot place the yuca, salt and enough water to cover. Bring to a boil, then reduce the heat to medium and cook for about 15 minutes or until fork tender.
2. Drain the yuca and remove any fiber from the center. Using a potato masher, mash the yuca, cover and set aside.To prepare the meat filling: In a large skillet, heat the oil over medium-high heat.
3. Add the onions, red bell pepper and cook until soft, about 3 minutes.
4. Add the garlic, scallions, cumin, salt, black pepper and cook for about 1 minute, stirring often.
5. Add the ground beef and cook until the meat is cooked trough, about 7 minutes.
6. Add the tomato paste and cook for 2 minutes more.
7. Remove from the heat, adjust the seasoning and let it cool.To make the carimañolas: Divide the yuca mixture into 10 balls. Make a hole through the center of each ball with your finger.
8. Place about 1 tablespoon of meat or cheese filling and gently close the ball, giving an oval shape.In a large pot heat the vegetable oil and heat to 350° F.
9. Add the carimañolas to hot oil and cook about 2 to 3 minutes until golden brown, turning them often.
10. Remove from the oil with a slotted spoon and drain on paper towels.
11. Serve warm with ají.I received this award from Sophie of “Sophies Foodiefiles”. Thank you so much Sophie for the recognition, I really appreciate it.