Carimañolas III

Ingredients

 * 4 lbs yucca root, peeled and cut into 1" cubes
 * 4 eggs (2 separated)
 * 2 tbsp butter
 * ½ lb lean ground beef
 * 1 tbs olive oil
 * ½ cup onions, chopped fine
 * 2 jalapeno peppers, chopped fine
 * 1 tsp ground cumin
 * ½ tsp ground thyme
 * 1 tsp garlic, minced
 * 1 can (15 oz) tomato sauce
 * seasoned bread crumbs (optional)
 * flour
 * salt
 * oil for deep frying

Directions

 * 1) In a saucepan or stock pot cover yucca with water, add 1 tsp salt, and bring to a boil.
 * 2) Reduce heat and simmer until tender.
 * 3) Meanwhile, heat olive oil over medium heat and saute onions and chiles until onions are translucent.
 * 4) Add ground beef and brown, breaking up as fine as possible.
 * 5) Add cumin, thyme, garlic, and tomato sauce.
 * 6) Simmer, stirring frequently until filling is very thick.
 * 7) salt to taste, remove from heat, and cool to room temperature.
 * 8) Drain yucca well and mash thoroughly with butter, using a potato masher or mixer.
 * 9) Beat 2 egg yolks until smooth.
 * 10) Add egg yolks to the yucca and beat in thoroughly.
 * 11) Cool to room temperature.
 * 12) Roll a portion (about ½ cup) of the mixture into a ball (note: if the dough is too soft to handle, a small amount of flour may be added)
 * 13) With the flat of your thumb, make a deep indentation in the ball.
 * 14) Place 1 rounded teaspoon of the filling in the indentation.
 * 15) Work the dough back around the filling, insuring that the filling is completely covered and centered in the, now elongated ball.
 * 16) Beat the 2 remaining egg whites and the 2 whole eggs together until smooth.
 * 17) Roll the caramiñolas in flower, dip in the beaten eggs, and roll in bread crumbs to coat completely (if desired, otherwise just dust lightly with flour).
 * 18) Deep fry in hot oil (380 – 390°F), 2 or 3 at a time, until golden brown.
 * 19) Drain on paper towels.
 * 20) Serve either warm or at room temperature.