Carimañolas III

Ingredients

• 4 lbs yucca root, peeled and cut into 1" cubes
• 4 eggs (2 separated)
• 2 tbsp butter
• ½ lb lean ground beef
• 1 tbs olive oil
• ½ cup onions, chopped fine
• 2 jalapeno peppers, chopped fine
• 1 tsp ground cumin
• ½ tsp ground thyme
• 1 tsp garlic, minced
• 1 can (15 oz) tomato sauce
• seasoned bread crumbs (optional)
• flour
• salt
• oil for deep frying

Procedures

1. In a saucepan or stock pot cover yucca with water, add 1 tsp salt, and bring to a boil.
2. Reduce heat and simmer until tender.
3. Meanwhile, heat olive oil over medium heat and saute onions and chiles until onions are translucent.
4. Add ground beef and brown, breaking up as fine as possible.
5. Add cumin, thyme, garlic, and tomato sauce.
6. Simmer, stirring frequently until filling is very thick.
7. salt to taste, remove from heat, and cool to room temperature.
8. Drain yucca well and mash thoroughly with butter, using a potato masher or mixer.
9. Beat 2 egg yolks until smooth.
10. Add egg yolks to the yucca and beat in thoroughly.
11. Cool to room temperature.
12. Roll a portion (about ½ cup) of the mixture into a ball (note: if the dough is too soft to handle, a small amount of flour may be added)
13. With the flat of your thumb, make a deep indentation in the ball.
14. Place 1 rounded teaspoon of the filling in the indentation.
15. Work the dough back around the filling, insuring that the filling is completely covered and centered in the, now elongated ball.
16. Beat the 2 remaining egg whites and the 2 whole eggs together until smooth.
17. Roll the caramiñolas in flower, dip in the beaten eggs, and roll in bread crumbs to coat completely (if desired, otherwise just dust lightly with flour).
18. Deep fry in hot oil (380 – 390°F), 2 or 3 at a time, until golden brown.
19. Drain on paper towels.
20. Serve either warm or at room temperature.