Instructions

1. Begin by boiling the grated yuca in a pot of salted water for about 10 minutes, or until tender. Drain and let it cool slightly.
2. In a skillet over medium heat, cook the ground beef with the chopped onion and minced garlic. Stir occasionally until the beef is browned and cooked through, about 5-7 minutes.
3. Season the beef mixture with cumin, salt, and black pepper. Stir well to combine the flavors and remove from heat.
4. Once the yuca is cool enough to handle, take a small portion (about the size of a golf ball) and flatten it in your palm. Place a spoonful of the ground beef mixture in the center, then fold the yuca around it to form a cylindrical shape or oval.
5. Repeat this process with the remaining yuca and beef mixture.
6. Heat vegetable oil in a deep pan or fryer to 350°F (175°C).
7. Carefully lower the carimanolas into the hot oil in batches, ensuring not to overcrowd the pan. Fry until they are golden brown and crispy, about 5-7 minutes.
8. Once cooked, remove the carimanolas from the oil and drain on paper towels to remove excess oil.
9. Serve hot, accompanied by the spicy cilantro dipping sauce.