Muchines de Yuca

Description

this is a great dish for the family. It is full of rice and peppers.

Ingredients

• 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

Cheese filling

• 1 cup of grated jack, mozzarella, Swiss or any melting cheese you like

Pork filling

• 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

Procedures

1. Prepare filling of your choice.

Pork filling

1. Heat the oil in a skillet over medium flame.
2. Sauté the onion, parsley and cilantro in the oil until the onion is translucent.
3. Add the pork, cumin and salt and sauté, breaking up meat, until the meat is cooked through.
4. Add about 2 tablespoons of water and cook until mostly evaporated.
5. Adjust seasoning to taste and set aside to cool.
6. Optional: a chopped hard-boiled egg may be stirred into the meat at the end if you like.

Muchines

1. Mix grated yuca, onion, egg, salt and pepper together in a bowl.
2. Place about ¼ cup of the yuca mix in one hand.
3. Form a depression with your thumb.
4. Place around 1 tbsp of filling in the depression and fold the yuca over to cover it.
5. Form the yuca into an egg-shaped ball and squeeze out excess moisture.
6. Set aside and repeat with the rest of the yuca and filling.
7. Heat 2-3 cups of oil in a skillet over medium-high heat.
8. Add 3-4 muchines at a time and fry till golden brown and cooked through, about 3–5 minutes.
9. Turn midway to brown both sides.
10. Remove to a paper towel-lined plate and serve hot.