Carimañolas II

Peel the yucca and cut into chunks, then boil in salted water until completely tender, about 20 minutes. Drain well and mash until smooth.

Heat oil in a skillet over medium heat and sauté the chopped onion and green pepper until softened, about 3-4 minutes.

Add the ground beef to the skillet and cook, breaking it apart with a spoon, until browned, about 5-7 minutes.

Stir in the finely chopped tomato and cook for 2 minutes until slightly reduced. Season with salt, pepper, and Tabasco to taste. Remove from heat and fold in the chopped hard boiled egg.

Allow the beef filling to cool for a few minutes until manageable to handle.

Moisten hands with water and take a golf ball-sized portion of the mashed yucca. Flatten it in the palm of your hand into a thin disc.

Place 1 tablespoon of the beef filling in the center of the yucca disc, then fold the edges up and around the filling, sealing it completely into an oval or football shape.

Repeat the filling and shaping process with the remaining yucca and filling.

Heat oil in a deep skillet or fryer to 350°F (175°C). Working in batches, carefully place the carimañolas into the hot oil.

Fry for 3-4 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate to drain.

Serve hot, optionally with a squeeze of fresh lime or hot sauce on the side.