24 servings


1 hour



Yuca dough:
1 ½ lbs yuca, peeled cut, boiled and cored
2 tsp Kosher salt
3 Tbsp butter salted
1 egg beaten
1 Tbsp flour
Note: Save ½ cup water from boiling the yuca.
8 oz beef ground
1 Tbsp olive oil1 onion small, diced
1 clove garlic minced
1 Roma tomato seeded, cored, and diced
1 tsp Kosher salt
½ tsp hot paprika
½ tsp cumin
½ tsp chili powder
½ tsp adobo seasoning
1 dash allspice
1 Tbsp tomato paste
2 Tbsp recaito


Step 1
Boil yuca until soft enough to mash. Cool and combine with remaining ingredients to make yuca dough.

Step 2
Saute’ ground beef, onion, garlic and tomato. Once browned add tomato paste and all dried spices and seasonings. Set aside and cool.

Step 3
Roll yuca dough into small balls about 2 inch in diameter. Form into tiny torpedoes and stuff beef mixture inside.

Step 4
Fry (air, shallow, deep) until golden brown.

Serve with favorite sauce or condiment.

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