Caramiņolas
Contributed by Steve Tanner


Ingredients:

4 lbs Yucca Root, peeled and cut into 1" cubes
4 Eggs (2 separated)
2 tbs Butter
1/2 lb lean ground Beef
1 tbs Olive Oil
1/2 cup Onions, chopped fine
2 Jalapeno Peppers, chopped fine
1 tsp ground Cumin
1/2 tsp ground Thyme
1 tsp Garlic, minced
1 can (15oz) Tomato Sauce
Seasoned Bread Crumbs (optional)
Flour
Salt
Oil for deep frying

Preparation:

In a saucepan or stock pot cover yucca with water, add 1 tsp salt, and bring to a boil. Reduce heat and simmer until tender.

Meanwhile, heat olive oil over medium heat and saute onions and chiles until onions are translucent. Add ground beef and brown, breaking up as fine as possible.Add cumin, thyme, garlic, and tomato sauce. Simmer, stirring frequently until filling is very thick. Salt to taste, remove from heat, and cool to room temperature.

Drain yucca well and mash thououghly with butter, using a potato masher or mixer. Beat 2 egg yolks until smooth. Add egg yolks to the yucca and beat in thououghly. Cool to room temperature.

Roll a portion (about 1/2 cup) of the mixture into a ball. [Note: If the dough is too soft to handle, a small amount of flour may be added.] With the flat of your thumb, make a deep indentation in the ball. Place 1 rounded teaspoon of the filling in the indentation. Work the dough back around the filling, insuring that the filling is completely covered and centered in the, now elongated ball.

Beat the 2 remaining egg whites and the 2 whole eggs together until smooth.

Roll the caraminolas in flour, dip in the beaten eggs, and roll in bread crumbs to coat completely. (if desired, otherwise just dust lightly with flour)

Deep fry in hot oil (380-390degrees), 2 or 3 at a time, until golden brown. Drain on paper towels.

Serve either warm or at room temperature.

NOTE: The Yucca root used in this recipe is not to be confused with that of the desert plant common in the Southwest US and Mexico. This Yucca root comes from a tropical plant, similar in appearance to the Marihuana plant. It is used as a starchy vegetable throughout the tropics in soups, as a potato substitute,or in Caraminolas. I have found it occasionally in the produce section of local supermarkets and Mexican groceries, usually next to the Taro root.


Presented by CZBrats
October 7, 1998
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