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  • Publicado : 28 de febrero de 2011
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The talented cassava, manioc for others. By its content of flour is a great food. In the Atlantic sector (south) indigenous reserves of Talamanca and other smalltowns use it daily and this helps them in their nutrition. There simply cooked in water and salt. However, the product has already been sold and even exported in largequantities, covered with wax, sealing the shell and vacuum packed in frozen form.
 1 kg of peeled cassava
 300 g ground beef
 1 tomatopaste
 1 / 4 cup tomato paste
 200 g flour
 1 egg, beaten
 100 g mozzarella cheese
 2 cloves garlic, minced
 Worcestershire sauce 1 oz
 1 / 2 cup milk 1 stick margarine
 Salt to taste

In a pot of boiling water, cook yuca until completely smooth.
Once cooked, remove the water and cassavawith maja maja potatoes.
Stir in milk, margarine, flour. Mix and knead until a stiff dough.
In a bowl, mix the ground beef in a skillet with hot oil, cookground beef arranged and will incorporate the tomato paste, Worcestershire sauce, dried oregano, salt and pepper to taste.
Simmer and reduce a little of the cookingjuices.
Grate cheese, mix with ground meat and form the enyucados prepared.
To build enyucados, take a portion of cassava pulp using extra flour to not stick intheir hands. Form into a ball, then spreads over his palm and filled with ground beef.
Wrap the meat and cassava cakes oval form.
Once ready, the egg goes throughbefore frying in oil, so they are golden on the outside and cooked through inside.
Level of complexity: easy
Preparation time: 30 minutes
Yield: 6 servings
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