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.
Peel and chop the yuca into chunks. Boil it in salted water until tender, about 20-25 minutes.
Drain the cooked yuca and let it cool slightly. Then, mash it until smooth and set aside.
In a skillet, heat a tablespoon of oil over medium heat. Add the onion and garlic, sautéing until fragrant and the onion is translucent.
Add 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.
Remove the meat mixture from the heat and let it cool.
To 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.
Place 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.
In 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.
Transfer the fried carimañolas to a paper towel-lined plate to drain excess oil. Serve hot with lemon or lime wedges.
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