Carimañolas

Directions Print

1. Heat oven to 350 °F.
2. Season pork belly with salt and place in the oven for 3 hours
3. And then place yucca in a large pot with water. Add salt and bring to a boil. Adjust heat to maintain a gentle simmer and cook the yucca until it’s tender, about 15-20 minutes.
4. Remove yucca from the heat, place in a bowl, and mash to make a puree.
5. Sauté the onions, garlic, and red pepper. Add the ground beef, oregano, thyme, salt, and pepper. Then add the chayote squash and sweet corn. Cook for five more minutes.
6. Divide yucca puree into individual pieces rolled into 2″ balls.
7. Stuff the center of each ball with one tablespoon of the ground beef and pork belly.
8. Dip fry and serve with a dipping sauce.