Preparation

Peel the yuca and cut into large pieces. Boil in salted water until smooth; drain and grind hot.

add the yolk, knead well and make balls of the size you want. make a hole and fill with jigote or crumbled cheese

close the gap and pull out a point at both ends. cold in hot oil to light golden color; they are served hot.

Ingredients

  • 2 lbs. good cassava
  • 1 lb. smooth pork (white meat or cheese)
  • 1 medium onion
  • 1 large chili pepper
  • 2 cloves of garlic
  • 1 egg yolk
  • 1 medium tomato
  • 4 tbsp. tomato sauce
  • abundant oil for frying
  • salt and spicy to taste.