2 pounds of cassava3 cups of oil or lard
1 / 2 pound of pork1 / 2 pound of tender beef1 onion2 cloves garlic3 peppers1 tablespoon of vinegarGround cumin
Sweating the meat with two wells of water, vinegar, salt and pepper to taste.
Grind the meat with the ingredients that were prepared.
Cassava are cooked with a pinch of salt, without letting too soft.
Still hot when the machine is crushed and kneaded.
Carimañolas are forming a ball, add a little chopped pork, cooked meat or fish, or cheese in the center and then giving the shape of a dirigible.
Fry in hot lard.