Making the filling for Chulitos (See Video)

1. Cook meat

• Heat oil over medium-low heat. Stir in onion and cook and stir until it turns translucent. Add garlic and cook stirring for a minute. Add minced meat and cook and stir, breaking into small clumps until it browns.

2. Add

• Pour in tomato sauce, add bell pepper, salt, and pepper. Stir and cover. Simmer for 3 minutes.

3. Seasoning

• Taste and season with salt and pepper to taste if needed. Mix in Scotch bonnet pepper or hot sauce to taste. Remove from the heat and set aside.

How to make Chulitos

1. Grate

• Grate the cassava with the least coarse side of the grater, or using the grating attachment of the food processor.

  With a clean cotton cloth squeeze the ground cassava to get rid of excess liquid. Eliminate this liquid.

2. Mix

• Season the cassava mix with salt and mix well.

3. Making rolls

• Put two tablespoons of the mixture in the palm of your hand. Flatten it and put a teaspoon of the cooked meat in the center. Put a 2 more tablespoons of cassava on top and roll the cassava mixture over it forming small rolls, seal the ends. Squeeze to compact.
  
  

4. Fry

• Heat oil in small frying pan (oil should be at least 1 inch [2.5cm]-deep) over medium heat. Deep fry the rolls until they turn golden brown. Be careful with splatters.

5. Serve

• Serve warm.