The Carimañolas, or caribañolas, are a fried dish typical of various Latin American countries, known by this name in Colombia and Panama.
➡ Torpedo-shaped fritters made of cooked yucca dough filled with ground meat, fresh costeño cheese (fresh, white, salty cheese), and shredded chicken or other fillings like cooked rice and/or hard-boiled egg.
➡On the Caribbean coast, carimañolas are consumed at breakfast or as a snack in cafes or as an appetizer.
I served them with crispy bacon powder.
In Portuguese, they are called bolinhos de mandioca.
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 40 Minutes
- Portions: 10 Pieces
- Cooking methods: Boiling, Frying
- Cuisine: Central American
- Seasonality: All Seasons
Ingredients
- 2.2 lbs yucca
- 3.5 oz costeño cheese (or feta or quartirolo)
- 10.6 oz ground beef (or 5.3 oz ground beef and 5.3 oz ground chicken)
- 1/2 onion
- 1 clove garlic
- to taste cumin
- to taste seed oil
- to taste salt and pepper
Steps
Boil the yucca for about 40 minutes, grate it, add salt and cheese.
Sauté the meat with oil and onion, garlic, cumin, pepper, and salt.
Form large oval balls and fill them with the meat.
Fry in plenty of oil.
FAQ (Questions and Answers)
What preparations are similar to carimañolas?
The carimañola is similar to the Costa Rican enyucado, which includes milk, flour, and margarine in the yucca-based dough.
In Peru, carimañolas have their equivalent in stuffed yuccas, but it is not a traditional dish.
A similar dish in Ecuador is the muchín de yuca that is prepared by grating the yucca.
In Puerto Rico, the yucca is grated, not cooked, and it is called alcapurria de yuca.
In the Andean region of Colombia, there is the yucca cake.
