Carimañola is a yuca fritta stuffed with flesh or popular cheese in Colombia, especially in the country’s Caribbean region. Carimañolas de meat y Quese is a delicious appetizer.
What is Carimañola?
Carimañola It is a traditional dish of the Caribbean region of Colombia. Is a yucca Frontter filled with meat or cheese for an excellent vegetarian version. This dish is also popular in Panamá. Like many traditional dishes, there are many variations and recipes in every family.
I usually don’t like eating fried food, but once every now and then I crave my Colombian pancakes. Since I have to blog on the Colombian cuisine, which includes all these fantastic pancakes, I have the perfect excuse to eat them. 🙂
How to serve Carimañola?
They are delicious with serum CosteñoHogao or Ají! Try them.
Carimañola ingredients
You can find the complete list of ingredients and directions in the printable recipe tab below.
Yucca: Fresh or fresh yuca works for this recipe. I like to keep yuca frozen bags in my house, because it has already peeled and ready to leave.
Oil: I recommend using vegetable or pantry oil for frying.
Spices: Cumin, salt and pepper.
Cheese: I like to use whole milk mozzarella.
Vegetables: Garlic, red pepper, onion and shallot.
Taste: Tomato paste.
Beef: Good quality ground meat.
The carimañola are crunchy outside and soft and inside. The meat filling is full of flavor and delicious.
How to do Carimañola
Yuca dough:
- In a large pot, place the yuca, salt and enough water to cover. Bring to a boil, then reduce the fire to the medium and cook for about 15 minutes or until the tender fork.
- Drain the yuca and remove any fiber from the center. Using a potato crusher, crush the yuca, cover and set aside.
To prepare the meat filling:
- In a large pan, heat the oil over medium-high heat. Add the onions, the red pepper and cook until it is soft, about 3 minutes. Add the garlic, the shallots, the cumin, the salt, the black pepper and cook for about 1 minute, stirring often.
- Add the minced meat and cook until the meat is cooked, about 7 minutes. Add the tomato paste and cook for another 2 minutes.
- Remove from the heat, adjust the dressing and let it cool.
To make Carimañola:
- Divide the Yuca mixture into 10 balls. Make a hole through the center of each ball with your finger. Put about 1 tablespoon of meat or cheese filling and gently close the ball, giving an oval shape.
- In a large pot heat the vegetable oil and heat to 350 ° F. Add the carimañola to the hot oil and cook about 2-3 minutes until golden brown, turning them often.
- Remove from the oil with a perforated spoon and drain on paper towels. Serve hot with Ají.
How to keep Carimañolas de flesh and cheese
You can keep them in the refrigerator for 1 day (raw) and in the freezer (in an airtight container) for a maximum of three months.
The remaining cooked carimañola will last in the fridge for a maximum of three days. You can warm them in a hot oven (375 ° F) for about 15 minutes.
More appetizers to try
Yucca balls filled with cheese
Fried of Platains Ripe (Aborrajados)
Potatoes stuffed (Papas rellenas)
Colombian Emapanadas
Carimañolas de meat and cheese recipes
Ingredients
- 1 ½ pound Frozen or fresh yuca
- Vegetable oil for frying
- Salt
Filling of cheese:
- 1 cup Mozzarella Cheese diced
Object filling:
- 2 spoons vegetable oil
- 1 Jolive of garlic chopped
- ¼ cup red pepper chopped
- ½ cup chopped onion
- 1 shallot chopped
- Salt and pepper to taste
- ½ teaspoon cumin on the ground
- 1 table spoon Tomato paste
- ½ pound minced beef
Instructions
Yuca dough:
-
In a large pot, place the yuca, salt and enough water to cover. Bring to a boil, then reduce the fire to the medium and cook for about 15 minutes or until the tender fork.
-
Drain the yuca and remove any fiber from the center. Using a potato crusher, crush the yuca, cover and set aside.
To prepare the meat filling:
-
In a large pan, heat the oil over medium-high heat. Add the onions, the red pepper and cook until it is soft, about 3 minutes. Add the garlic, the shallots, the cumin, the salt, the black pepper and cook for about 1 minute, stirring often.
-
Add the minced meat and cook until the meat is cooked, about 7 minutes. Add the tomato paste and cook for another 2 minutes.
-
Remove from the heat, adjust the dressing and let it cool.
To make Carimañola:
-
Divide the Yuca mixture into 10 balls. Make a hole through the center of each ball with your finger. Put about 1 tablespoon of meat or cheese filling and gently close the ball, giving an oval shape.
-
In a large pot heat the vegetable oil and heat to 350 ° F. Add the carimañola to the hot oil and cook about 2-3 minutes until golden brown, turning them often.
-
Remove from the oil with a perforated spoon and drain on paper towels. Serve hot with Ají.
Notes
*The remaining cooked carimañola will last in the refrigerator for a maximum of three days. You can warm them in a hot oven (375 ° F) for about 15 minutes.
Nutrition
Calories: 231KcalCarbohydrates: 28GProtein: 8GFat: 10GSaturated fat: 4GPolynsaturo fat: 2GMonolysatuine fat: 3GTrans fat: 1GCholesterol: 25mgSodium: 108mgPotassium: 296mgFiber: 2GSugar: 2GVitamin A: 239IuVitamin C: 20mgSoccer: 77mgIron: 1mg
