Ingredients: |
Ingredients: The yucca:
1 1/2 lbs. fresh yucca
Salt to taste
2 egg whites
Flour
The filling:
1/2 c. chopped onion
1 clove garlic, peeled
1/3 c. unpeeled, chopped tomatoes
1/4 c. chopped celery
1 lb. lean ground pork
Salt and black pepper to taste
1/2 t. oregano
1 T. tomato paste
1 c. boiling water
Hot sauce, such as Tabasco, to taste
The oil:
Oil for shallow frying
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Directions: |
Directions:1. Cut off and discard about one or two inches from each end of the yuccas. Peel the yuccas and split them in half. Cut away and discard the fibrous core down the center line of each half.
2. Place the yucca halves in a saucepan and add water to cover with salt to taste. Bring to the boil and simmer until almost tender. It is better a bit undercooked than soft and over cooked. Drain but reserve the cooking liquid.
3. Grind the yucca, using the fine blade of a food machine, while it is still ho or blend it in a food processor. The yucca should have the consistency of mashed potatoes.
4. Put it in a mixing bowl and, beating, add salt to taste and the two egg whites. Do not beat the whites before adding. If the mashed yucca pulp seems too stiff, beat in one or two tablespoons of the reserved cooking liquid. Otherwise, discard the liquid. When ready, the yucca should be soft but not watery.
5. Meanwhile, put the onion, garlic, tomatoes and celery into the container of an electric blender or food processor. Blend well.
6. Put the pork in a dry skillet and cook, using the sides of a kitchen spoon to break up any lumps. Cook until the pork loses its pink color. Add the pureed vegetables and stir to blend well. Add the salt, pepper, oregano and tomato paste and cook, stirring almost constantly for 10 minutes.
7. Add the boiling water. It should barely cover the meat. Cook, uncovered, over moderately high heat until water evaporates and the pork is almost dry. Stir frequently as it cooks. When we tested this recipe, the filling had a good deal of fat in the skillet, so we drained it in a sieve. In any event, let the filling cool.
8. When ready to assemble the turnovers, lightly flour a flat surface and pick up about one-quarter cup of the yucca mixture and pat it out into a circle on the board. Add about one and one-half tablespoons of filling. Dampen the edges of the circle and fold it over to enclose the filling. Press to seal and pinch the ends to make them pointed.
9. Heat the oil in a skillet to a depth of about half an inch and add the turnovers, not too close together. Fry until golden brown on all sides, about 10 minutes. Drain on paper towels. |
This recipe for CARIMANOLAS (PANAMANIAN YUCCA TURNOVERS) is from