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Carimañolas
Colombian

Carimañolas

Carimañolas are crispy, savory Colombian snacks made primarily from yuca (cassava) and filled with seasoned meat. These delicious pastries are typically enjoyed as a snack or appetizer and are a delightful representation of Colombian cuisine.

Total Time1 minute
Servings4
Difficulty
hard
Cost
Medium
Nutrition (per serving)
0
Calories
30
Protein
40
Carbs
20
Fat
4
Fiber
0g
Sodium
Ingredients
  • 2 pounds of yuca (cassava)
  • 1 pound of ground beef or chicken
  • 1 small onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 teaspoon of cumin
  • 1 teaspoon of paprika
  • Salt and pepper to taste
  • 1 cup of crumbled feta cheese (optional)
  • Oil for frying
  • Lemon or lime wedges for serving
Instructions
  1. 1Peel and chop the yuca into chunks. Boil it in salted water until tender, about 20-25 minutes.
  2. 2Drain the cooked yuca and let it cool slightly. Then, mash it until smooth and set aside.
  3. 3In a skillet, heat a tablespoon of oil over medium heat. Add the onion and garlic, sautéing until fragrant and the onion is translucent.
  4. 4Add the ground meat, cumin, paprika, salt, and pepper to the skillet. Cook until the meat is browned and cooked through, about 7-10 minutes. If desired, stir in the crumbled feta cheese for added flavor.
  5. 5Remove the meat mixture from the heat and let it cool.
  6. 6To assemble the carimañolas, take about a 2-inch ball of the mashed yuca and flatten it in the palm of your hand to create a small circle.
  7. 7Place about a tablespoon of the meat mixture in the center of the yuca circle. Carefully fold the yuca over the filling to form an oval or a half-moon shape, sealing the edges tightly to prevent the filling from leaking out during frying. Repeat until all yuca and filling are used.
  8. 8In a large skillet, heat about 1/2 inch of oil over medium heat. Once hot, carefully add the carimañolas in batches, frying until they are golden brown and crispy on all sides, about 4-5 minutes.
  9. 9Transfer the fried carimañolas to a paper towel-lined plate to drain excess oil. Serve hot with lemon or lime wedges.
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