Payagua Mascada (Paraguayan Tortillas)

• 3/4 lb ground beef
• 2 lbs yucca root or 2 lbs cassava
• 1 garlic clove, minced
• 4 tablespoons oil
• 1 tablespoon salt
• 1 pinch ground cumin
• 1 small onion, chopped
• 2 tablespoons cornstarch

1. Peel yucca, or cassava, and boil in salted water until tender, about 20 to 30 minutes (don't overcook).
2. Meanwhile, heat a skillet over medium heat and cook ground beef and onion, until meat is browned and onion is softened, about 5 minutes.
3. Remove yucca, or cassava, from heat and puree; mix with cooked ground beef, minced garlic, salt, cumin, and corn starch.
4. With wet hands, form into small tortillas or patties.
5. Heat oil in a large skillet, over medium heat, fry tortillas until golden, turn and fry other side; drain on paper toweling.
6. These will keep, refrigerated, for several days.

ground beef, root, garlic, oil, salt, ground cumin, onion, cornstarch

Taken from www.food.com/recipe/payagua-mascada-paraguayan-tortillas-432220 (may not work)