this is a great dish for the family. It is full of rice and peppers.
- 1 lb yuca (cassava) peeled, grated
- 1 onion, white peeled, grated
- 1 egg
- salt and pepper to taste
- 1 cup filling (see below)
- oil for frying
- 1 cup of grated jack, mozzarella, Swiss or any melting cheese you like
- 2 tablespoons oil
- ½ onion, minced
- 1 tablespoon minced parsley
- 1 tablespoon minced cilantro
- ½ pound ground pork
- ¼ teaspoon ground cumin
- ¼ teaspoon salt
- Prepare filling of your choice.
- Heat the oil in a skillet over medium flame.
- Sauté the onion, parsley and cilantro in the oil until the onion is translucent.
- Add the pork, cumin and salt and sauté, breaking up meat, until the meat is cooked through.
- Add about 2 tablespoons of water and cook until mostly evaporated.
- Adjust seasoning to taste and set aside to cool.
- Optional: a chopped hard-boiled egg may be stirred into the meat at the end if you like.
- Mix grated yuca, onion, egg, salt and pepper together in a bowl.
- Place about ¼ cup of the yuca mix in one hand.
- Form a depression with your thumb.
- Place around 1 tbsp of filling in the depression and fold the yuca over to cover it.
- Form the yuca into an egg-shaped ball and squeeze out excess moisture.
- Set aside and repeat with the rest of the yuca and filling.
- Heat 2-3 cups of oil in a skillet over medium-high heat.
- Add 3-4 muchines at a time and fry till golden brown and cooked through, about 3–5 minutes.
- Turn midway to brown both sides.
- Remove to a paper towel-lined plate and serve hot.