Ingredients
Method
- Peel the yuca and boil it in salted water until it’s soft but still holding its dignity. Drain it well, let it air‑dry, and cool a little before moving on.
- Then pull out that central fiber like you’re removing a tiny troublemaker. Mash the yuca with a mortar and pestle or run it through a food mill until it is smooth, silky, and ready for greatness.
- Sauté the ground beef in a little fat until it starts to brown, then add the garlic and let it sizzle for 30 seconds to a minute—just enough to wake it up. Sprinkle in the seasonings and a touch of salt, give everything a good stir, and let it cool slightly before moving on.
- Add the mixture to the yucca purée and knead it with your hands until everything comes together beautifully.The dough should feel soft and friendly—give it a taste and adjust the salt if it needs a little extra love.
- Divide the mixture into portions of whatever size feels right.Shape each one into a round ball first, then flatten it gently into a patty.They’re usually made small—perfect little appetizers that vanish the moment they hit the table.
- Fry them in plenty of hot oil until they turn beautifully golden and crisp. They should come out crunchy and light, without soaking up any oil—just pure, irresistible goodness.
