Name: Carimañolas
Prep time: 30 min
Cook time: 41 min
Total time: 71 min
Yield: 6 servings
Cuisine: Panamanian
Ingredients: 1 kg yuca (cassava), peeled and chunked; 1 piece egg; 300 g ground beef; 0.5 piece onion, diced; 2 clove garlic; 1 piece tomato, diced; 1 piece aji dulce (or a sweet bell pepper), diced; 0.5 tsp ground cumin; 15 ml oil, for the picadillo; 500 ml oil, for deep-frying; salt (to taste)

Method

Boil the yuca

Boil the yuca chunks in salted water until very soft and easily pierced with a fork.

25 min

Cook the picadillo

Cook the ground beef with the onion, garlic, tomato, aji dulce and cumin in a pan, breaking it up, until browned and fairly dry.

The filling needs to be dry, or it steams the dough apart from the inside while frying.

10 min

Mash the dough

Drain the yuca and mash it while still hot into a smooth, stretchy dough, removing the tough central fiber as you go.

Bind the dough

Beat the egg into the warm yuca dough with a pinch of salt.

Fill the dough

Flatten a portion of dough in your palm and spoon the beef filling into the center.

Shape the carimañola

Fold the dough around the filling and shape it into a smooth log, sealing the seam well.

Deep-fry

Deep-fry the carimañolas in hot oil, turning, until golden and crisp all over.

Keep the oil at a steady medium-high heat, or the shell browns before the inside heats through.

6 min

Carimañolas

Ingredients

Method

Reviews · 0