Get ready to transport your taste buds to the vibrant streets of Colombia with this mouthwatering Carimanolas de Carne recipe! These golden, crispy yuca pockets filled with savory seasoned beef are not just a dish – they're a culinary adventure that will have your family and friends begging for more. Whether you're a food enthusiast looking to explore Colombian cuisine or simply craving a unique and delicious snack, these carimanolas are about to become your new obsession.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Colombian
Serves: 8 servings
Ingredients
- 2 cups yuca, peeled and chopped
- 1 cup ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- Salt and pepper to taste
- Oil for frying
Instructions
- Boil the yuca in salted water until soft and tender, approximately 15-20 minutes. Drain and let cool completely.
- Mash the cooled yuca in a large bowl until it forms a smooth, consistent dough-like texture. Set aside.
- In a skillet, heat a small amount of oil and sauté the chopped onions and minced garlic until translucent.
- Add ground beef to the skillet, breaking it into small pieces. Season with cumin, salt, and pepper.
- Cook the beef mixture until fully browned and no pink remains, approximately 8-10 minutes. Remove from heat and let cool slightly.
- Take a small portion of the yuca dough and flatten it in your palm. Place a spoonful of the beef mixture in the center.
- Carefully fold and seal the yuca dough around the beef, forming a torpedo or crescent-shaped carimanola.
- Heat oil in a deep fryer or large pan to 350°F (175°C).
- Carefully fry the carimanolas in batches until golden brown and crispy, about 3-4 minutes per side.
- Remove from oil, drain on paper towels to remove excess oil, and serve hot with aji sauce or your preferred dipping sauce.
Tips
- Ensure your yuca is completely cooled before making the dough to achieve the right consistency.
- When forming carimanolas, wet your hands slightly to prevent the yuca dough from sticking.
- Maintain a consistent oil temperature of 350°F for even, crispy frying.
- Don't overcrowd the pan when frying – cook in batches to ensure each carimanola gets crispy and golden.
- For extra flavor, try adding finely chopped cilantro or a pinch of paprika to the beef mixture.
- Serve immediately after frying for the best texture and taste.
- If you're not serving right away, you can keep them warm in a low-temperature oven (200°F) for a short time.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 15g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 45mg
