Instructions

1. Form the carimanola crust by boiling the yucca chunks until they are tender, then mashing the drained, softened chunks. Once the mashed yucca is cool to the touch, season it with salt and knead it until it reaches a dough-like consistency. Add small amounts of water if the dough is too crumbly. Wrap the rolled yucca dough in plastic and chill it.

2. Make the carimanola filling by sauteing onions, peppers and garlic in oil, then browning ground meat for 5 minutes. Add a spoonful of tomato sauce and any desired condiments or aromatics. Cook an additional 5 minutes. Take the pan off the heat when the meat is well-browned.

3. Roll about 2 tablespoons of yucca dough into a ball, and make a deep dent into the center with your thumb. Scoop 1 teaspoon of the slightly-cooled meat filling into each ball, then close the dough back over the filling and roll back into a spherical shape. Repeat with the rest of the filling and yucca dough.

4. Pour oil into the frying pan to a depth of 2 inches and turn the burner to medium heat. Wait for the oil to reach a temperature of 375 degrees Fahrenheit.

5. Set the carimanolas in the oil, being careful not to overcrowd the pan. Cook for about 5 minutes, or when they turn golden brown. Use tongs to carefully turn them once during the frying process.

6. Take the carimanolas out of the pan and drain on paper towels until all of the carimanolas have been cooked.