Ingredients Jump to Instructions ↓

  1. gar3 pounds yucca root, peeled and cubed

  2. 3 1/4 teaspoons salt

  3. 2 tablespoons unsalted butter

  4. 5 large eggs

  5. 1 1/4 cups all-purpose flour

  6. 1 tablespoon olive oil

  7. 1/2 cup finely chopped yellow onions

  8. 2 large jalapeno peppers, finely chopped

  9. 2 teaspoons minced garlic

  10. 1 teaspoon ground cumin

  11. 1/2 teaspoon dried thyme

  12. 1/4 teaspoon chili powder

  13. 8 ounces ground beef

  14. 4 teaspoons tomato paste

  15. 2 teaspoons vinegar

  16. 1 teaspoon sugar

  17. 1/4 teaspoon ground black pepper

  18. Vegetable oil , for deep frying

  19. 6 teaspoons Essence, plus more for dusting, recipe follows

  20. 1 cup fine dry bread crumbs

  21. 2 1/2 tablespoons paprika

  22. 2 tablespoons salt

  23. 2 tablespoons garlic powder

  24. 1 tablespoon black pepper

  25. 1 tablespoon onion powder

  26. 1 tablespoon cayenne pepper

  27. 1 tablespoon dried leaf oregano

  28. 1 tablespoon dried thyme

Instructions Jump to Ingredients ↑

  1. In a large saucepan combine the yucca and 1 teaspoon of the salt, and enough water to cover. Bring to a boil. Reduce the heat and simmer until tender, but not falling apart. Drain and transfer to a large bowl. Using a potato masher, mash with the butter. Add 2 of the eggs one at a time, stirring well with a large wooden spoon after the addition of each until smooth. Add 1/4 cup of the flour and 1 1/2 teaspoons of the salt, and stir well to incorporate into a somewhat stiff dough . (If the dough is too soft, add slightly more flour 1 teaspoon at a time.) Let sit until cool enough to handle.

  2. In a large skillet or saute pan, heat the oil over medium-high heat. Add the onions and peppers, and cook, stirring, until soft, about 3 minutes. Add the garlic, cumin, thyme, and chili powder, and cook, stirring, for 30 seconds. Add ground beef and cook, stirring, until no longer pink. Add the tomato paste , vinegar, sugar, remaining 3/4 teaspoon of salt, and the pepper. Simmer, stirring until thick. Remove from the heat and adjust seasoning to taste. Let sit until cool enough to handle.

  3. Roll the yucca mixture into balls, about 1/4 cup each. Using a finger, press a deep hole into the center of each. Spoon about 2 teaspoons of the filling into the center of each ball and gently work the yucca dough around it to completely enclose.

  4. Heat the oil to 330 to 340 degrees F.

  5. In a bowl, make an egg wash by beating the remaining 3 eggs with 3 tablespoons of water. In another bowl, combine the remaining cup of flour with 3 teaspoons of the Essence. In a third bowl, place the bread crumbs and remaining 3 teaspoons of Essence.

  6. One at a time, dip the "caraminolas" into the flour, then the eggs, then the bread crumbs to completely coat, shaking to remove any excess. Add to the hot oil in batches and cook until golden brown, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Season lightly with Essence.

  7. Serve hot or at room temperature.

  8. Combine all ingredients thoroughly and store in an airtight jar or container.

  9. Yield: about 2/3 cup Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.


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