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1
combine the mayonnaise, cilantro, lime juice, jalapeno and garlic in a blender.
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2
Add the water and blend until smooth.
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3
Season with salt and pepper and refrigerate.
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4
In a large saucepan, cover the yuca with 2 inches of water and bring to a boil.
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5
Simmer until tender, 15 to 20 minutes.
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6
Drain well and let cool, then refrigerate until cold, at least 4 hours.
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7
In a medium bowl, mash the black beans to a fine paste.
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8
Mix in 1 cup of the cheese and the chorizo, onions and red pepper.
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9
transfer the mixture to a medium saucepan and cook over moderately high heat, stirring often, until thick and smooth, 8 to 10 minutes.
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10
Let cool.
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11
In a food processor, combine the cold yuca with the remaining 1 cup of cheese and season with salt and the black pepper.
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12
Process until smooth.
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13
Divide the yuca dough into 12 equal pieces.
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14
Line a tortilla press with wax paper and flatten each piece of yuca dough into a 1/4-inch-thick round.
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15
Alternatively, on a lightly floured surface, roll each piece of yuca dough into a 4-inch round.
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16
Place 1 1/2 tablespoons of the bean filling in the center of each round.
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17
Fold the dough to form half moons; pinch the edges to seal.
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18
In a medium saucepan, heat 4 inches of peanut oil to 375.
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19
Fry the turnovers in batches until golden, about 3 minutes per side.
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20
Serve hot, with the sauce on the side.
