Yuca
2lbs yuca, peeled (fresh or frozen)
2 teaspoons oil
1 tablespoon salt

Filling
1 lb ground beef
1/8 cup oil
1 small oil, chopped fine
1 green sweet pepper, chopped fine
1/4 teaspoon cumin
1/4 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1/2 teaspoon Oregano, dried
1/4 teaspoon celery salt
1/2 teaspoon Adobo seasoning
1 teaspoon Maggi sauce
1 teaspoon Worcestershire sauce
2 tablespoons tomato paste

Process
Cut yuca into small pieces. Place yuca in a pot with 2 quarts of water and bring to a boil. Cook for 20 minutes or until tender. Do not overcook or it will get mushy. Drain yuca and let stand for 5 minutes to cool. Remove spine in the center with a peering knife. Grind yuca in a grinder (or food processor). Add oil and salt to the ground yuca and make a dough.

While the yuca is cooking, begin preparing filling. Heat a medium size skillet over medium heat and add oil. Add the onion and green peppers and cook until onions are translucent. Remove from skillet. Place ground beef in skillet and cook until no pink is visible. Add cooked onions and green peppers to cooked beef and add remaining ingredients and stir. Turn heat to low and simmer for 10 minutes to ensure that paste is cooked out. Strain cooked beef until all moisture removed and let cool.

Take yuca dough and divide into equal portions and form into small bowl shape and fill with two teaspoons of ground beef. Close the top of dough like a purse and seal and shape like a football. Place into a pan and refrigerate for at least 2 hours.

To cook, heat the oil for frying in a deep-fryer or large saucepan to 350 degrees F. Cook the Carimanolas in the hot oil in batches. If cooking in saucepan, use tongs to turn balls around to ensure even browning, until crispy and golden brown, for about 3 minutes per batch. Drain on a paper towel-lined plate before serving.