Recipe
Yuca rellena
Cassava mash balls stuffed with ground beef picadillo, breaded with cracker meal and fried until golden and crispy.
- Preparation25 min
- Cooking35 min
- Total time1 h
- Servings6 servings
- DifficultyMedium
Ingredients
Check off the ingredients you have.
For the cassava dough
For the picadillo
For breading and frying
Method
- Peel the cassava and boil it until tender.
- While the cassava is cooking, prepare the picadillo: make a sofrito with the 3 tablespoons of oil, the onion, the garlic, the peppers and the tomato puree.
- Add the ground beef, salt, vinegar and dry wine, and cook until the picadillo is done.
- When the cassava is tender, remove it from the heat and remove the central fiber.
- Pass it through a meat grinder or mash it with a mortar to make a puree.
- Season the cassava puree with salt and butter or oil.
- Take portions of the ground cassava, stuff them with the picadillo and shape them as you prefer.
- Beat the egg. Pass each shaped cassava ball through the egg and then through the cracker meal.
- Fry them in hot oil until golden.
