Carimañola

Cook the yuca until tender Peel the yuca thickly and cut away the woody core. Cut into chunks and simmer in a pot of water with the 10 g salt until completely tender and easily pierced, about 20–30 minutes depending on thickness. Drain well and let steam-dry for a few minutes.

Mash the dough While the yuca is still warm, remove any remaining tough fibers and mash until smooth. Avoid adding water: the dough should be soft but firm enough to shape. Spread it in a shallow bowl and cool until comfortable to handle.

Cook the beef hogao Heat the 15 ml oil in a skillet over medium heat. Add onion and scallions; cook until softened. Stir in tomato, sweet ají and garlic and cook until the vegetables collapse. Add cumin, achiote and black pepper, then add the ground beef. Break it into small pieces and cook until it reaches at least 71°C throughout. Season with the 4 g salt, cook off excess moisture, then spread the filling on a plate and cool completely.

Divide and fill the dough Divide the cooled yuca dough into 12 equal portions. Flatten one portion in your palm into an oval. Add a modest spoonful of cool filling to the center, keeping the edges clear. Bring the dough over the filling and pinch the seam closed.

Shape and seal each fritter Roll gently between your hands into a compact torpedo shape. Check that no filling is exposed and smooth any cracks with a little dough. Set the shaped fritters on a tray while you finish the batch.

Fry until crisp and golden Heat the frying oil to about 175°C in a deep, heavy pot, leaving plenty of room at the top. Lower in 2–3 fritters at a time with a slotted spoon; do not crowd the pot. Fry, turning as needed, until evenly golden and crisp, about 4–6 minutes. Let the oil return to temperature between batches. Drain on a rack or paper towels.

Serve hot Let the fritters stand for a minute so the filling is not scalding, then serve hot with optional ají sauce or lime. Keep raw beef and its utensils separate from the cooked yuca and finished fritters. Refrigerate leftovers in a shallow container within 2 hours and reheat until steaming throughout and at least 74°C.