These are similar to the Carimañolas, but prepared in the way of the people in the Andean region of Colombia. They are served with ajíes (see Salsas and Sauces chapter) and served as appetizers at outdoor parties.
½poundpork, cut in ½-inch dice
½poundbeef skirt, cut in ½-inch dice
¼teaspooncolor* or turmeric
1 small onion, halved
½beef bouillon cube
4pounds peeled yuca*, fresh or frozen
Hogao or Guiso
1cup chopped green onions*
¾cup peeled and diced tomatoes
1½tablespoons minced garlic
¼teaspooncolor* or turmeric
2tablespoons minced cilantro
1cup peeled, diced russet potatoes, ½-inch dice
1½cups peeled, diced yellow potatoes, ½-inch dice
Combine the pork and beef with salt, pepper, cumin, and color. Set aside for 10 minutes.
In a pressure cooker place 1½cups of water, onion, garlic, bouillon cube and the seasoned meats. Cook over medium-low heat for 30 minutes. Release the pressure and uncover. If using a regular pot, cook for 2 to 3 hours, or until the beef and pork are tender.
While the meats cook, cook the yuca and prepare the hogao.
Cut the yuca lengthwise into 1-inch pieces. They will be half-moon-shaped chunks, since yuca is a cylindrical vegetable and is usually cut in long, half-cylinders. Remove the center stem.
In a small stockpot place the yuca and 2tablespoons of salt, and cover completely with water. Simmer over medium heat until the yuca is so soft that you can insert a knife smoothly into it—about 20 minutes for good yuca. It should feel like a potato when done.
While the yuca cooks, PREPARE THE HOGAO OR GUISO: Heat the oil in a large sauté pan over medium heat, Add the green onions, tomatoes, garlic, salt, cumin, and color and cook for 15 to 20 minutes or until the onion flavor has completely blended in. Add the cilantro and remove from the heat. Set aside.
Remove the yuca from the water. Sprinkle with the remaining ½tablespoon of salt and mash with a potato masher or pass through a molino*.
Remove the meats from the liquid and set aside the cooking liquid. Chop the meats as small as you can. Add to the hogao.
Add the potatoes to the meat meat liquid, cover, and cook for 20 minutes. The potatoes will have overcooked and some of them will look mashed. That is they way it is supposed to be. Combine them with the hogao and meat mixture.
Form 24 balls of about 3 tablespoons of yuca. Flatten them to 4 inches rounds. Add 1½ to 2 tablespoons of meat mixture to the center of each flattened yuca circle. Roll and press the sides to close.
Pour the oil into a deep, medium, heavy pot, and place over medium-high heat. When the oil is hot (about 350°F), add the yuca balls and deep fry for 3 to 4 minutes. Remove them with a slotted spoon and drain on paper towels. Let cool for 2 to 3 minutes to set the shape.