[Recipe + Video] Chulitos (The Tastiest Spicy Cassava Rolls)

🧂 Ingredients

• 2 tablespoon olive oil
• 1 small red onion

  [20g], minced
• 3 garlic cloves

  crushed [20g]
• ¼ pound minced beef

  [0.12 kg]
• 1 cup tomato sauce
• ½ bell pepper

  minced
• 2 tablespoons finely chopped cilantro

  or parsley
• ½ teaspoon salt

  (or more, to taste)
• ½ teaspoon pepper (freshly-cracked, or ground)

  (or more, to taste)
• ¼ Scotch bonnet pepper

  chopped (or hot sauce to taste)
• 1.5 lbs yuca (cassava)

  [0.7 kg], peeled and washed
• ¾ teaspoon salt

  (or more, to taste)
• 2 cups oil for frying

  (corn, peanut or soy)

Instructions

• 1 Heat oil over medium-low heat. Stir in onion and cook and stir until it turns
  translucent. Add garlic and cook stirring for a minute. Add minced meat and cook
  and stir, breaking into small clumps until it browns.
• 2 Pour in tomato sauce, add bell pepper, salt, and pepper. Stir and cover. Simmer
  for 3 minutes.
• 3 Taste and season with salt and pepper to taste if needed. Mix in Scotch bonnet
  pepper or hot sauce to taste. Remove from the heat and set aside.
• 4 Grate the cassava with the least coarse side of the grater, or using the grating
  attachment of the food processor.
  
  With a clean cotton cloth squeeze the ground cassava to get rid of excess
  liquid. Eliminate this liquid.
• 5 Season the cassava mix with salt and mix well.
• 6 Put two tablespoons of the mixture in the palm of your hand. Flatten it and put
  a teaspoon of the cooked meat in the center. Put a 2 more tablespoons of cassava
  on top and roll the cassava mixture over it forming small rolls, seal the ends.
  Squeeze to compact.
  
  
• 7 Heat oil in small frying pan (oil should be at least 1 inch [2.5cm]-deep) over
  medium heat. Deep fry the rolls until they turn golden brown. Be careful with
  splatters.
• 8 Serve warm.
  

Nutrition Info