Ingredients
1 pound frozen La Fe or fresh yuca
La Fe Vegetable oil for frying Cheese Filling
1 cup La Fe mozzarella cheese, diced Meat Filling
2 tablespoons La Fe Vegetable Oil
1 garlic clove, minced
¼ cup red bell pepper, chopped
½ cup chopped onion
1 scallion, chopped
Salt and La Fe Black pepper to taste
½ teaspoon La Fe ground cumin
1 tablespoon La Fe tomato paste
½ pound ground beef

Directions
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STEP ONE
In a large pot place the yuca, salt and enough water to cover. Bring to a boil, then reduce the heat to medium and cook for about 15 minutes or until fork tender. -
STEP TWO
Drain the yuca and remove any fiber from the center. Using a potato masher, mash the yuca, cover and set aside -
STEP THREE
To prepare the meat filling: In a large skillet, heat the oil over medium-high heat. Add the onions, red bell pepper and cook until soft, about 3 minutes. Add the garlic, scallions, cumin, salt, black pepper and cook for about 1 minute, stirring often. -
STEP FOUR
Add the ground beef and cook until the meat is cooked through, about 7 minutes. Add the tomato paste and cook for 2 minutes more. -
STEP FIVE
Remove from the heat, adjust the seasoning and let it cool. -
STEP SIX
To make the carimañolas: Divide the yuca mixture into 10 balls. Make a hole through the center of each ball with your finger. Place about 1 tablespoon of meat or cheese filling and gently close the ball, giving an oval shape. -
STEP SEVEN
In a large pot heat the vegetable oil and heat to 350° F. Add the carimañolas to hot oil and cook about 2 to 3 minutes until golden brown, turning them often -
STEP EIGHT
Remove from the oil with a slotted spoon and drain on paper towels. Serve warm with ají.