Carimañolas III

Place the peeled yucca root cubes in a large pot of salted water and bring to a boil. Cook for 15-20 minutes until the yucca is very tender and easily pierced with a fork.

While the yucca cooks, heat the olive oil in a skillet over medium heat and sauté the chopped onions and jalapeno peppers until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.

Add the lean ground beef to the skillet, breaking it up with a spoon, and cook until browned, about 5-7 minutes. Stir in the cumin, thyme, and tomato sauce, then simmer for 5 minutes to allow flavors to meld. Season with salt to taste and set the filling aside.

Drain the cooked yucca root thoroughly and transfer to a large bowl. Mash with butter and 2 of the whole eggs (not separated) until smooth and well combined.

Allow the yucca mixture to cool slightly until it can be handled comfortably. Flour a work surface and shape the mixture into small ovals about 3 inches long.

Make a small indentation in the center of each yucca oval and place a small spoonful of the cooked beef filling inside. Gently close and seal the dough around the filling, reshaping into an oval if needed.

In a shallow bowl, beat the 2 remaining separated eggs (whites and yolks together) until well combined. Place flour in another shallow bowl and seasoned bread crumbs in a third bowl if using.

Coat each filled carimañola first in the flour, then dip in the beaten egg, and finally coat with the bread crumbs for a crispy exterior. Set the breaded carimañolas on a plate.

Heat the oil for deep frying to 350°F (175°C) in a deep skillet or Dutch oven.

Carefully place the carimañolas into the hot oil in batches to avoid overcrowding. Fry for 3-4 minutes per side until golden brown and crispy.

Transfer the fried carimañolas to a paper towel-lined plate to drain excess oil. Serve hot as a main dish or appetizer.