Place eggs in a pot of water on the stovetop with at least an inch of water covering the eggs. Simmer the eggs. Turn on the heat and bring the water to a rolling boil. Simmer the eggs in boiling water for fifteen minutes to get firm whites and egg yolks.

Using a slotted spoon, remove the eggs from the pot and place them in an ice bath in a large bowl. Cooling the eggs in cold water will halt the cooking process and make handling the eggs easier when peeling.

When the eggs are completely cool to room temperature—about fifteen minutes—gently tap the egg on the counter or table to crack the peel. Tap the top end of the egg and the bottom end before tapping the egg's sides to break up the eggshell.

Carefully peel the egg, starting from the wide bottom end of the egg to break the air pocket between the egg and the shell. Then, gently peel off the shell to avoid breaking the egg whites. Pat, dry with a paper towel, and places them into a bowl. Using a fork, mince the eggs, cover with plastic wrap, and store in the refrigerator until ready to use.

In a large nonstick pot, combine beef, 2 tablespoons olive oil, water, beef bouillon, black pepper, red pepper flakes, cumin, paprika, and garlic; stir and bring to a simmer over medium-high heat.

Reduce heat to low, cover, and simmer, occasionally stirring, until beef is tender for about 1 hour. Remove lid, and increase heat to high until and let dry up to a juicy but dry look for about 3 to 5 minutes.

Add the onions and peppers until soft, about 10 minutes. Add the parsley and cook for another 10 minutes to eliminate any excess liquid; the mixture should be moist but not runny.

Taste and adjust seasoning if needed. Then, working in batches, transfer the meat mixture to a food processor or blender and pulse until coarsely chopped; don't overdo it, or you'll need up with puree. Next, transfer each batch of chopped meat mixture into a large mixing bowl and mix in the minced eggs. Let it cool to room temperature, then cover and refrigerate until ready to use.

Use a stand mixer with the fine plate grinder attachment. Feed the cooked yuca through your grinder; make sure to use the finest cutting plate you have. Alternatively, you can place a food mill fitted with a small disc/blade over a glass bowl. Process the yuca through the food mill, turning the handle back and forth to force the yuca through the disc. (You can also use a fork to mash the cooked Yuca, but it is more labor intensive than a Food Grinder or Food Mill).

As soon as the yuca is mashed and still hot, transfer to the Stand Mixer bowl with the paddle attachment or onto a clean flat working surface. Beat in the cornmeal, salt, butter, and egg until it comes together into a homogeneous dough-like consistency (the dough will be a bit sticky, but not too sticky), about 5  minutes. If the dough is too sticky, add more cornmeal, about 1 tablespoon at a time.

In a small bowl, combine cornmeal and flour. Sprinkle the cornmeal mixture liberally over a clean working surface. Once the dough is ready, grab a fist-size portion of yuca dough, form it into a ball shape with your hands (you'll have to work with the dough one at a time to make it easier), and place it on a Cornmeal-dusted working surface, generously sprinkled the dough and rolling pin with the cornmeal mixture. Next, roll out the dough into a ¼ inch thick sheet. Then, using a 6 inches round cutter, cut out the dough. I used a 6'' glass lid from my saucepan.😁💡

Then, gather the scraps, add them to the rest of the dough, and repeat the process. Use wax or parchment paper to separate the stack of disks and cover with cling film.

Sprinkle two large baking sheets with cornmeal; set aside. Once the beef has cooled, working quickly but gently to prevent the dough from breaking, portion about 2 spoonfuls in the middle of one empanada disc, leaving a 1-inch border around the edge; avoid reaching the edges with the filling because oiliness will prevent a good seal.

Gently fold over until the edges meet to seal into a half-moon shape. Then, gently press the edges together to seal. Using a fork, crimp the edges, removing any air pockets as you go. Repeat with the remaining rounds and filling. Fry the yuca empanadas immediately, or place the yuca empanadas in the refrigerator to chill until you are ready to fry them. (I recommend frying the yuca empanadas immediately after crimping them to prevent the dough from breaking due to the moisture in the meat).

In a 2-quart pot, heat the peanut oil to 350 degrees F. Gently slip 2 to 3 yuca empanadas at a time into the hot oil and fry until golden brown, 3 minutes per side, adjusting the heat as needed. Transfer to the paper towels to drain. Serve hot with the salsa verde on the side.