Peel and cook the cassava in salted water until it’s very soft, almost at a purée consistency.

Mash the cooked cassava on a plate using a fork, mixing in 1 tablespoon of margarine.

Season with cilantro, green onions, oregano, and salt. Stir well to combine.

Prepare the Filling:
Heat 2 tablespoons of oil in a skillet over medium heat.

Sauté the chopped onion until golden, then add the garlic and cook until fragrant.

Add the diced tomatoes and stir. Then, add the shredded beef or chicken and black pepper.

Cook for a few minutes until the tomatoes soften, then stir in the cream cheese to make the filling creamy.

Assembly:
In the same skillet or another one, spread half of the cassava dough to cover the entire bottom of the frying pan.

Place the filling in the middle, then add two or more slices of mozzarella cheese on top.

Cover with the remaining cassava dough, pressing gently with a spoon to form a compact layer.

Cover the skillet and cook over low heat until both sides are golden brown, flipping carefully midway through.

To finish, add cheese and tomato (optional) on top.