Pasteles de arracacha
translated and adapted from El Tiempo’s regional cookbook magazine
Ingredients for Twelve Pasteles
1/3 pound ground beef
2 spoons onion, chopped
3 spoons of tomato, without peel or seeds, cut into small cubes
salt and pepper to taste
1/4 t fresh thyme chopped finely
1/4 t fresh oregano chopped finely
1 hard-boiled egg
3 spoons cooked rice
3/4 pound yuca, cooked the day beforehand
1 pound arracacha, cooked the day beforehand
salt to taste
cornstarch for dusting
oil for frying
Saute the meat with the onion, tomato, salt and pepper, thyme and oregano. Lower the flame and cook for twenty minutes, covered. Stir occasionally. Adjust the flavor and remove from the heat. When the mixture has cooled, add the chopped, hard-boiled egg and the rice. Let it rest at room temperature.
Mash the yuca and arracachae ( I don’t have a food processor or an electric mixer, so I used a fork and knife as well as a whisk. ). Add the salt and mix the dough until it is soft and malleable. Cover it and let it rest.
Form a ball of dough and flatten it in the palm of your hand. Put a small spoonful of the filling in the center of the dough, then close the dough around the filling. Be sure to seal the dough securely. Dust the pasteles with cornstarch. Fry them in oil on the stove top on medium-high heat. They are finished when they are golden. Remove them from the pan, and let the excess oil drain off either on a cooling rack, paper towels, or both. Serve with hot sauce.