Cuban Yuca Balls Stuffed with Picadillo and Spiced Tomato Sauce

Instructions

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   1. Place the yuca in a large pot with enough water and 1 teaspoon of salt. Bring to a boil and cook over medium heat for 25 to 30 minutes, until very tender. Drain, remove the tough inner fiber from each piece, and mash the yuca while still hot with the butter until smooth and thick.

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   2. Let the yuca mash cool for 10 minutes. Mix in the beaten egg until a moldable dough forms. Cover and reserve so it does not dry out.

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   3. For the picadillo, heat 1 tablespoon olive oil in a large skillet over medium heat. Add half of the onion, half of the green bell pepper, and half of the garlic. Sauté for 4 to 5 minutes until fragrant and softened.

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   4. Add the ground beef, 1 teaspoon cumin, 1/2 teaspoon oregano, 1/4 teaspoon black pepper, and 1/4 teaspoon salt. Cook for 8 to 10 minutes, breaking up the meat, until no pink remains.

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   5. Stir in 120 ml (1/2 cup) tomato puree, the olives, and the raisins. Cook 5 minutes more, until the filling is juicy but not runny. Remove from the heat and let cool enough to handle.

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   6. For the sauce, heat the remaining tablespoon of olive oil in a saucepan. Add the rest of the onion, green bell pepper, and garlic. Sauté for 4 minutes. Add the tomato paste, remaining cumin, remaining oregano, and remaining black pepper; cook for 1 minute, stirring.

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   7. Add the remaining tomato puree, beef broth or water, bay leaf, 1/4 teaspoon salt, and lemon juice. Simmer over low heat for 12 to 15 minutes, until slightly thickened. Remove the bay leaf and keep warm.

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   8. Divide the yuca dough into 8 portions. With lightly damp hands, flatten each portion into a disk, place 2 to 3 tablespoons of picadillo in the center, and seal to form a compact ball. Repeat with the remaining dough and filling.

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   9. Lightly coat each yuca ball with rice flour to create a thin, even layer. If any feel too soft, refrigerate for 10 minutes before frying to help them hold their shape.

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    10. Heat the vegetable oil in a deep pot or high-sided skillet to 350°F (175°C). Fry the balls in batches for 3 to 4 minutes, turning them, until golden and crisp outside. Remove and drain on paper towels.

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    11. Serve 2 yuca balls per portion over a base of spiced tomato sauce. Spoon extra sauce on top if desired.

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    12. If you prefer to bake them, place them on a greased baking sheet, brush lightly with oil, and bake at 425°F (220°C) for 20 to 25 minutes, turning halfway through, until golden.