- 2 cups mayonnaise
- 1/2 cup finely chopped cilantro
- 3 tablespoons fresh lime juice
- 1 small jalapeño, minced
- 1 garlic clove, minced
- 1/4 cup warm water
- Salt and freshly ground pepper
- 2 pounds fresh yuca, peeled and cut into 1-inch chunks, or 1 1/2 pounds frozen yuca
- 2 cups cooked black beans, rinsed and drained if canned
- 2 cups grated Mexican Cotija, Nicaraguan Chontaleño or Pecorino Romano cheese (1/2 pound)
- 4 ounces Spanish chorizo, casing removed, sausage finely chopped
- 2 medium onions, finely chopped
- 1 teaspoon crushed red pepper
- 1 teaspoon frehsly ground black pepper
- Peanut oil, for frying
- combine the mayonnaise, cilantro, lime juice, jalapeño and garlic in a blender. Add the water and blend until smooth. Season with salt and pepper and refrigerate.
- In a large saucepan, cover the yuca with 2 inches of water and bring to a boil. Simmer until tender, 15 to 20 minutes. Drain well and let cool, then refrigerate until cold, at least 4 hours.
- In a medium bowl, mash the black beans to a fine paste. Mix in 1 cup of the cheese and the chorizo, onions and red pepper. transfer the mixture to a medium saucepan and cook over moderately high heat, stirring often, until thick and smooth, 8 to 10 minutes. Let cool.
- In a food processor, combine the cold yuca with the remaining 1 cup of cheese and season with salt and the black pepper. Process until smooth. Divide the yuca dough into 12 equal pieces. Line a tortilla press with wax paper and flatten each piece of yuca dough into a 1/4-inch-thick round. Alternatively, on a lightly floured surface, roll each piece of yuca dough into a 4-inch round.
- Place 1 1/2 tablespoons of the bean filling in the center of each round. Fold the dough to form half moons; pinch the edges to seal.
- In a medium saucepan, heat 4 inches of peanut oil to 375°. Fry the turnovers in batches until golden, about 3 minutes per side. Serve hot, with the sauce on the side.
Try a lemony white Rioja like the Bodegas Montecillio Viña Cumbrero Blanco.