2tablespoonsof finely chopped cilantro, or parsley
1/2teaspoonof salt(or more, to taste)
1/2teaspoonof pepper(or more, to taste)
1/4Scotch bonnet pepper, chopped (or hot sauce to taste)
For the rolls
1.5lbs[0.7 kg] of cassava, peeled and washed
3/4teaspoonof salt(or more, to taste)
2cupsof oil for frying(corn, peanut or soy)
Making the filling for Chulitos (See Video)
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.
Pour in tomato sauce, add bell pepper, salt, and pepper. Stir and cover. Simmer for 3 minutes.
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
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.
Season the cassava mix with salt and mix well.
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.
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.
Chulitos can be made with beef filling (the traditional way) or with a cheese filling. This humble dish is rarely found on elegant tables although it is one of our most delicious dishes.Watch the video to make the filling here.