Panamanian Carimañolas: Fried Yuca Fritters Stuffed with Ground Beef

Boil the yuca: Place peeled yuca pieces in a large pot and cover with water. Add 1 teaspoon of salt. Bring to a boil over high heat, then reduce heat to medium and simmer for 20-25 minutes, or until very tender. Drain well.

Prepare the beef filling: While yuca boils, heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add chopped yellow onion and red bell pepper, cooking for 5 minutes until softened. Add minced garlic and ground beef, breaking it apart with a spoon. Cook for 8-10 minutes, until the beef is browned and cooked through. Drain any excess fat.

Season the filling: Stir in chopped fresh cilantro, ground cumin, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper into the cooked beef mixture. Mix well and set aside to cool slightly.

Mash the yuca: Transfer the drained, hot yuca to a large bowl. Mash thoroughly with a potato masher or fork until smooth, ensuring no hard pieces remain. The yuca should be pliable and slightly sticky.

Form the carimañolas: Take about 2 tablespoons of mashed yuca and flatten it into an oval shape in your palm. Place about 1 tablespoon of the ground beef filling in the center. Carefully fold the yuca around the filling, sealing the edges to form a torpedo or oval shape. Repeat with the remaining yuca and filling.

Fry the carimañolas: Heat 4 cups of vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 350°F (175°C). Carefully place 3-4 carimañolas into the hot oil, ensuring not to overcrowd the pot. Fry for 4-6 minutes, turning occasionally, until golden brown and crispy on all sides.

Drain and serve: Remove the fried carimañolas with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Serve immediately while hot.