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
Boil yuca until soft enough to mash. Cool and combine with remaining ingredients to make yuca dough.
Saute’ ground beef, onion, garlic and tomato. Once browned add tomato paste and all dried spices and seasonings. Set aside and cool.
Roll yuca dough into small balls about 2 inch in diameter. Form into tiny torpedoes and stuff beef mixture inside.
Fry (air, shallow, deep) until golden brown.
Serve with favorite sauce or condiment.