Dominican Bollos de Yuca
Bollos need to be frozen before frying (it helps them stay together), so you prepare them ahead of time (3 hours to a week). Prep time takes about an hour. Then when you need a hot snack, you just grab the pre-made bollos straight from the freezer and deep fry.
about 8 servings
Meat Filling
1/2 lb ground beef
Adobo meat seasoning to taste
1 Tbsp minced carrot
1 Tbsp minced onion
1 Tbsp minced red pepper
4 small Spanish green olives with pimento, minced
1 Tbsp tomato paste
splash white wine
Salt and pepper
Mix Adobo seasoning into raw ground beef in the same quantity you would salt. Marinate for 3-12 hours if possible. Saute meat until cooked, and then add the rest of the veggies, olives and tomato paste. Once the veggies are starting to lose their crunch, splash the pan with white wine and let the alcohol steam off. Taste, and add salt and pepper if necessary.
Yuca Paste
4 cups grated Yuca (1-2 roots)
1/2 cup Country Crock Shedd's Spread
2 eggs
2 tsp salt
2 tsp sugar
Cut off the yuca’s black skin. Grate the hard, white inside on the smallest holes of a box grater. Add enough Country Crock so that the mixture turns into a paste. Sprinkle with sugar and salt, in equal proportion, the same amount you would salt potato. Mix in eggs.
Assembly
Put two heaping spoonfuls (about a half cup) of yuca mixture in the center of a square of plastic wrap. Spread the yuca roughly into a square, about 1/2" thick. Put a tsp or two of meat in the center keeping the edges clear. Fold the plastic wrap in half, connecting the edges of the yuca mixture so the meat becomes invisible inside. Roll the saran wrap into a log. Twist the ends of the plastic wrap to firm up the log. You should have what looks like a fat, short uniform yuca-dog, with no meat filling showing. Make more until ingredients run out. Store logs, wrapped individually in Saranwrap, in the freezer.
Deep Frying
flour for dusting
about 1/2 gallon peanut oil
Heat enough peanut oil in a pot so that when you put the bollos in they'll float freely. Heat oil on medium (if you have a candy thermometer, 250 degrees F worked perfectly). Take plastic wrap off frozen bollos, rub them lightly with all-purpose flour, and fry until very golden. (Don't crowd the pot - do batches if you need to). Dry on paper towel. Eat right away. When oil cools, strain and store in refrigerator for re-use.
***I want to know how this recipe works for you! Please email me at lindsay@lindsaysterling.com with comments, questions or suggestions.
