Created by ForeverMama on August 19, 2017
Step 1: Place yucca in a large heavy pot with enough cold water to cover by two inches.
Step 2: Add about 2 tablespoons of salt and bring to a boil over medium-high heat. Adjust heat to maintain a gentle simmer and cook the yucca until it’s tender but not too soft, about 15-20 minutes.
Step 3: While still hot, remove yucca with a slotted spoon or tongs and run through a food mill or place in a bowl and mash with a potato masher (refer to NOTE below).
Step 4: *Tip: The yucca will become more difficult to process as it cools so reserve a small amount of the cooking water to add to the yucca by the spoonful as needed.*
Step 5: Blend in one tablespoons of oil and one tablespoon of salt. Form into a smooth but stiff mass and set aside.
Step 6: Heat the oil in a large skillet over medium heat.
Step 7: Add the onions and pepper and sauté about 3 minutes until translucent. Add the garlic and sauté an additional 2 minutes.
Step 8: Add the beef and break it up so there are no lumps.
Step 9: Add the tomato paste, wine, Worcestershire sauce, oregano, cumin, sugar, salt and pepper and simmer covered over medium heat for 15-20 minutes, stirring occasionally until mostly dry.
Step 10: Blend in one teaspoon of hot sauce or more if desired. Add capers (or Spanish olives) and parsley and adjust the seasoning, if necessary.
Step 11: Divide yucca dough into 20-25 individual pieces rolled into 1 1/2-2″ balls.
Step 12: Create a well in the center of each ball and fill with one tablespoon of picadillo.
Step 13: To form the carimañolas, gently push the filling into the center as you close dough around it forming a diamond shaped fritter.
Step 14: Repeat with the remaining dough balls.
Step 15: In a deep fryer or heavy pot (3 1/2-4 quarts wide), heat oil to 375 degrees.
Step 16: Carefully add to oil 2-3 carimañolas at a time and fry until golden, turning occasionally, about 3-4 minutes total.
Step 17: Drain directly on cooling rack placed over lined baking sheet or on paper towels.
Step 18: Makes filling for 24 carimanolas