Ingredients
- 1 kg cassava (yuca)
- 400 g ground beef
- 2 tomatoes
- 1 onion
- 2 garlic cloves
- 1 tablespoon tomato paste
- 1 teaspoon cumin
- Oil for frying
- Salt and pepper
- 1 liter water
Step-by-step
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- Peel and chop the cassava. Cook it in the mixing bowl with 1 liter water and salt 25 min/Varoma/reverse/spoon speed. Drain.
- Blend the hot cassava 30 sec/speed 5 into a compact purée. Set aside and let cool slightly.
- Without washing the mixing bowl, chop the tomato, onion and garlic 4 sec/speed 4. Add oil and sauté 6 min/Varoma/speed 1.
- Add the ground beef, tomato paste, cumin, salt and pepper. Cook 12 min/100°C/reverse/spoon speed.
- Shape balls with the cassava purée, flatten them, add the filling and close into an elongated shape.
- Fry in hot oil until golden. Drain and serve hot.
Tips
- Work the cassava while still warm so the purée holds together well.
- Seal the carimañolas well so they don't open while frying.
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