In a large bowl, mash the Yuca with a fork. Combine with butter and 1 tablespoon Adobo and blend until smooth. Stir in the eggs, Masarepa flour, and baking powder. Refrigerate until chilled.

Meanwhile, heat oil in a skillet set over medium heat. Add the ground beef and season with the remaining Adobo seasoning and cook for 5 to 6 minutes or until it starts to brown. Stir in the Sofrito. Cook for 8 to 10 minutes or until very little liquid remains in the pan. Set aside to cool completely.

Divide the Yuca mixture into 12 balls. One at a time, insert thumb into the center of each ball. Stuff with a heaping tablespoon of meat and roll to enclose filling. Form into a torpedo shape. Arrange on parchment paper-lined baking sheet. Refrigerate.

Fill a large pot with 6 cups of vegetable oil, or to a depth of 3”. Heat oil to 370 °F. Fry in small batches until golden, 4-5 minutes.

Serve with Salsa Pico de Gallo and sour cream.