Carimoñolas I

Description
Stuffed yuca

Ingredients

 * 3 lbs yuca
 * salt to taste

Filling

 * 1 lb ground meat (iguana, gatosolo, vaca, puerco.....)
 * 1 teaspoon chopped parsley
 * 1 large onion chopped
 * 1 teaspoon tomato paste
 * 1 clove garlic pressed
 * 1 teaspoon Worcestershire sauce
 * 1 teaspoon salt
 * ⅛ teaspoon sugar
 * 1 teaspoon vinegar
 * 3 or 4 capers

Directions

 * 1) Boil yuca with salt but do not allow to get too soft.
 * 2) Grind with fine blade in grinder and knead with salt.
 * 3) Form balls, flatten in the palm of the hand and fill with stuffing forming into an oval shape.
 * 4) Pinch to close ends.
 * 5) Fry in very hot oil until golden.

Filling

 * 1) Season ground meat with salt, Worcestershire sauce, vinegar, capers, onion, sugar, garlic and parsley.
 * 2) Brown in very small amount of hot oil and add tomato paste.
 * 3) Simmer until quite dry.

Assembly

 * 1) If you want to freeze the carimoñolas, dust with a little flour after they are formed and place on a cookie sheet in the freezer until firm and then place in sealed ziplock bags.
 * 2) To fry, take from freezer to hot oil at one time as they may fall apart.
 * 3) Do one or two at a time only.