1 1/2 lb yuca; peeled, cubed lrg chunks
salt
vegetable oil; for frying

Meat Filling:
2 tbsp vegetable oil
1 clove garlic; minced
1/4 cup red bell pepper; chopped
1/2 cup onion; chopped
1 scallion; chopped
salt
pepper
1/2 tsp ground cumin
1 tbsp tomato paste
1/2 lb ground beef

1. In a large pot, place the yuca, salt and enough water to cover. Bring to a boil, then reduce the heat to medium and cook for about 25 minutes or until fork tender.

2. Drain the yuca and remove any fiber from the center. Using a potato masher, mash the yuca, cover and set aside.

3. In a large skillet, heat the oil over medium-high heat.

4. Add the onions, red bell pepper and cook until soft, about 3 minutes. Add the garlic, scallions, cumin, salt, black pepper and cook for about 1 minute, stirring often.

5. Add the ground beef and cook until the meat is cooked trough, about 7 minutes. Add the tomato paste and cook for 2 minutes more.

6. Remove from the heat, adjust the seasoning and let it cool.

7. Divide the yuca mixture into 10 balls. Make a hole through the center of each ball with your finger.

8. Place about 1 tablespoon of meat filling and gently close the ball, giving an oval shape. In a large pot, heat the vegetable oil and heat to 350 F.

9. Add the carimañolas to hot oil and cook about 2 to 3 minutes until golden brown, turning them often. Remove from the oil with a slotted spoon and drain on paper towels. Serve warm with aji.