- 4 lbs yucca root, peeled and cut into 1" cubes
- 4 eggs (2 separated)
- 2 tbs 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 (15oz) tomato sauce
- seasoned bread crumbs (optional)
- oil for deep frying
- In a saucepan or stock pot cover yucca with water, add 1 tsp salt, and bring to a boil.
- Reduce heat and simmer until tender.
- Meanwhile, heat olive oil over medium heat and saute onions and chiles until onions are translucent.
- Add ground beef and brown, breaking up as fine as possible.
- Add cumin, thyme, garlic, and tomato sauce.
- Simmer, stirring frequently until filling is very thick.
- salt to taste, remove from heat, and cool to room temperature.
- Drain yucca well and mash thoroughly with butter, using a potato masher or mixer.
- Beat 2 egg yolks until smooth.
- Add egg yolks to the yucca and beat in thoroughly.
- Cool to room temperature.
- 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] with the flat of your thumb, make a deep indentation in the ball.
- Place 1 rounded teaspoon of the filling in the indentation.
- Work the dough back around the filling, insuring that the filling is completely covered and centered in the, now elongated ball.
- Beat the 2 remaining egg whites and the 2 whole eggs together until smooth.
- 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).
- Deep fry in hot oil (380-390°F), 2 or 3 at a time, until golden brown.
- Drain on paper towels.
- Serve either warm or at room temperature.