Panamanian Carimañolas with Savory Ground Beef and Fiery Aji Chombo

Boil the yuca in a large pot of salted water until very tender, about 20-25 minutes. Drain well and mash thoroughly with a fork or potato masher until smooth. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Set aside to cool slightly.

While the yuca cooks, prepare the beef filling. Heat 1 tablespoon of the vegetable oil in a skillet over medium heat. Add the ground beef and cook, breaking it apart, until browned, about 5-7 minutes. Drain any excess fat.

Add the diced onion, red bell pepper, and minced garlic to the skillet with the beef. Cook until the vegetables soften, about 5 minutes. Stir in the cumin, oregano, remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 2 more minutes, then remove from heat.

To make the aji chombo sauce, combine the aji chombo peppers, white vinegar, water, and chopped cilantro in a blender or food processor. Blend until smooth. Taste and adjust seasoning if needed.

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

Heat the remaining vegetable oil in a deep pot or Dutch oven over medium-high heat to 350°F (175°C). Fry the carimañolas in batches, turning occasionally, until golden brown and crispy, about 4-6 minutes per batch. Do not overcrowd the pot.

Remove the fried carimañolas with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Serve immediately with the spicy aji chombo sauce on the side.