Catibías

Instructions

1. Peel the yuca, boil it for 20 minutes in salted water until very tender, then drain and mash into a smooth purée.
2. Make the filling: fry the onion and garlic in the oil, add the meat and brown it for 5 minutes.
3. Stir in the tomato paste and spices, let it reduce for 5 minutes, then let it cool.
4. Mix the yuca purée with the cornmeal and a little salt until you have a soft dough.
5. Form balls of dough, flatten them in your hand, place a spoonful of filling in the center and close them up into balls again.
6. Fry the catibías in oil at about 170 °C for 5 minutes, until well golden.
7. Drain on paper towels and serve hot.