Ingredients
⢠1 medium-sized white onion
⢠1 lb stringy cheese (such as Mozzarella)
⢠âAchioteâ or âAnnattoâ (for color)
⢠Salt and Pepper to taste
Directions
2.
1. Cut cheese into 1/2-inch cubes and set aside.
3.
2. Peel all the Yuca roots and cut into approx. 3â sections.
4.
3. Take half of the cut pieces and place them in a salted-to-taste pot of water, and boil until firmly soft, but not too soft.
5.
4. Take the other half, while the first half is cooking and with a food grater, shred on the smallest side, into a pulpy mass. Squeeze the excess liquid from the shredded Yuca by balling into sections which you can press together (the drier the yucca, the better it will form), and set aside.
6.
5. Remove the cooked yuca from the stove and also shred this half.
7.
6. Mix both the cooked sections and the uncooked sections together in a bowl until well-blended. Add salt and pepper to taste and enough Achiote/annatto for a pleasant orange color. Mix in the eggs. Begin to form potato-sized patties with the mixture and poke holes in each of these.
8.
7. Within each formed pattie, place three pieces of cubed cheese, and close pattie around the cheese, flattening a little.
9.
8. Fry on medium in hot oil until lightly brown on each side.
10.
9. Serve immediately as a side to a meat disk or as an appetizer. Delicious!
11.
After familiarizing yourself with the recipe, get creative! Fill them with chicken, beef, etc⦠Enjoy!
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