Yucca Rolls

Heat oven to 350 degrees F shortly before you shape and fill yucca rolls.

Place prepared yucca in large pot with enough cold water to cover. Add 1 tablespoon of salt for each quart of water. Bring to a boil. Lower heat and simmer until fork-tender.

Drain yucca and transfer to mixing bowl. Mash while hot, adding butter and salt to taste. Set aside to cool.

Combine meat with all other filling ingredients. Coat frying pan lightly with oil and cook meat until browned. Drain off fat.

Moisten hands with 1 teaspoon cooking oil. For each roll, scoop up about 1.3 cup of mashed yucca, mold into a round ball or cigar-shape oval. Depress center with thumb to create a well add a small amount of filling to the well, then reshape to cover.

Warm filled rolls in preheated oven.

Yucca rolls can be eaten immediately, deep-fried just before serving or prepared ahead, refrigerated and then reheated.