Tacachos – Delight

Ingredients:

• 1 pound yucca root
• 1 pound ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 cup queso fresco, crumbled
• 1 cup guacamole
• 1 cup salsa

Preparation:

1. Peel yucca root and cut into large pieces. Boil in salted water until tender, about 15-20 minutes. Drain and mash until smooth. Season with salt to taste.
2. While yucca is cooking, brown ground beef in a large skillet over medium-high heat. Drain fat and add onion, garlic, cumin and chili powder. Cook until onions are softened, about 5 minutes. Season with salt and pepper to taste.
3. Preheat oven to 375°F. Grease a large baking sheet.
4. Using a small ice cream scoop, form yucca mixture into balls about the size of a golf ball. Flatten into disks and place on prepared baking sheet.
5. Top each disk with a spoonful of beef mixture and sprinkle with queso fresco.
6. Bake tacachos until heated through and cheese is melted, about 10-12 minutes.
7. Serve tacachos with guacamole and salsa for dipping.

Verdict:

Tacachos are a delicious combination of creamy yucca, savory beef, and tangy toppings. These mini bites are perfect for entertaining or as a quick snack. The mashed yucca adds a unique texture that complements the other ingredients perfectly.

Serving Suggestions:

Serve the tacachos hot out of the oven with a side of guacamole and salsa for dipping. They also make a great appetizer or finger food for parties.