Stuffed Yuca
1. In a large pot place the yuca, salt and water to cover. Bring to a boil, then reduce to medium heat and cook for about 15 minutes. Drain yuca and remove any fiber from the center. Mash the yuca, cover and set aside.
2. To prepare the meat filling: In a large skillet, heat the oil over medium-high heat. Add the onions, red bell pepper and cook until soft, about 3 minutes. Add the garlic, scallions, cumin, salt, black pepper and cook for about 1 minute, stirring often.
3. Add the ground beef and cook until the meat is cooked through, about 7 minutes. Add the tomato paste and cook for 2 minutes more. Remove from the heat, adjust the seasoning and let it cool.
4. Divide the yuca mixture into 10 balls. Make a hole through the center of each with your finger. Place about 1 tablespoon of meat or cheese filling and gently close the ball, giving an oval shape.
5. In a large pot heat the vegetable oil to 350°F. Add the stuffed yuca to hot oil and cook about 2–3 minutes until golden brown, turning them often. Remove from the oil and drain on paper towels. Serve warm with ají.
Directions
1. In a large pot place the yuca, salt and water to cover. Bring to a boil, then reduce to medium heat and cook for about 15 minutes. Drain yuca and remove any fiber from the center. Mash the yuca, cover and set aside.
2. To prepare the meat filling: In a large skillet, heat the oil over medium-high heat. Add the onions, red bell pepper and cook until soft, about 3 minutes. Add the garlic, scallions, cumin, salt, black pepper and cook for about 1 minute, stirring often.
3. Add the ground beef and cook until the meat is cooked through, about 7 minutes. Add the tomato paste and cook for 2 minutes more. Remove from the heat, adjust the seasoning and let it cool.
4. Divide the yuca mixture into 10 balls. Make a hole through the center of each with your finger. Place about 1 tablespoon of meat or cheese filling and gently close the ball, giving an oval shape.
5. In a large pot heat the vegetable oil to 350°F. Add the stuffed yuca to hot oil and cook about 2–3 minutes until golden brown, turning them often. Remove from the oil and drain on paper towels. Serve warm with ají.