Carimañolas

Shell: 800 g commercially prepared peeled sweet yuca/cassava suitable for cooking; 1/2 tsp salt. Use a reputable labeled sweet-yuca product and follow its full preparation directions; never use bitter or unidentified cassava. Boil in ample water until fully tender, at least 25-30 minutes or longer per label. Discard water and remove central fibers. Follow the labeled sweet-yuca preparation, discard all boiling water and remove tough central fibers; appearance alone does not establish safety.

Mash yuca while warm with shell salt; cover and cool enough to handle. Mash warm until smooth, cover and cool only enough to handle; do not dilute into wet paste.

Filling: 250 g ground beef; 1 onion (100 g), minced; 1/2 red pepper, minced; plus the remaining ingredients listed for this component. Cook onion and red pepper in filling oil, add garlic and scallion briefly, then beef and seasonings. Cook thoroughly, stir in tomato paste and cook until fairly dry; cool. Cook aromatics over medium heat and beef to 71°C/160°F. Reduce until filling mounds without loose sauce and cool promptly.

Divide yuca into 12, flatten with damp hands, enclose filling and shape into sealed oval rolls. Use damp hands, keep filling clear of rim, enclose fully and smooth all cracks.

Fry at 175°C/350°F 4-6 minutes until golden. Drain and serve hot. Use a thermometer and small batches in a pan no more than half full. Drain and cool centers slightly before eating.