Carimañola
Carimañolas are savory, torpedo-shaped fritters made from mashed yuca, stuffed with a seasoned ground beef and hogao filling, and deep-fried until golden brown and crispy. A popular street food and breakfast item from the Caribbean coast of Colombia.
🧂 Ingredients
- 1 kg Yuca
- 300 g Ground beef
- 1/2 cup Hogao(Hogao is a Colombian sofrito typically made with tomatoes, onions, garlic, and spices. Store-bought or homemade is fine.)
- 2 Eggs
- 4 cups Vegetable oil
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
Prepare the yuca: Place the yuca chunks in a large pot and cover with water. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to medium and simmer until the yuca is very tender and easily pierced with a fork, about 20-30 minutes. Drain the yuca thoroughly, removing any tough fibers. While still hot, mash the yuca using a potato masher or pass it through a ricer until smooth and lump-free. Let it cool slightly.
⏱️ 30 minutes - 2
Prepare the filling: While the yuca is cooking, heat a tablespoon of oil in a skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess fat. Stir in the hogao, 1 beaten egg, salt, and pepper. Cook for another 2-3 minutes until the mixture is well combined and fragrant. Remove from heat and let it cool.
⏱️ 15 minutes - 3
Form the carimañolas: Once the mashed yuca is cool enough to handle, add the second beaten egg and a pinch of salt and pepper. Knead until the dough is smooth and cohesive. If the dough is too sticky, you can lightly dust your hands with flour. Take a portion of the yuca dough (about 1/4 cup), flatten it in your palm, and place about 1-2 tablespoons of the meat filling in the center. Carefully shape the yuca dough around the filling to form a torpedo or oval shape, ensuring the filling is completely enclosed. Repeat with the remaining dough and filling.
⏱️ 15 minutes - 4
Fry the carimañolas: Heat the vegetable oil in a deep pot or Dutch oven to 175°C (350°F). Carefully lower 2-3 carimañolas into the hot oil, being careful not to overcrowd the pot. Fry for 5-7 minutes, turning occasionally, until they are deep golden brown and crispy on all sides. Use a slotted spoon to remove them from the oil and place them on a wire rack set over a baking sheet to drain any excess oil. Repeat with the remaining carimañolas.
⏱️ 10-15 minutes
💡 Pro Tips
- ✓For an extra crispy exterior, ensure the yuca is well-drained and mash it while still warm.
- ✓The oil temperature is crucial for achieving a golden-brown and evenly cooked carimañola without it becoming greasy.
- ✓Carimañolas are best enjoyed fresh and hot, often served as a breakfast item or a savory snack.
- ✓This dish is a beloved specialty of the Caribbean coast of Colombia.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add shredded cheese (like mozzarella or queso fresco) to the meat filling for a cheesy center.
- Substitute the ground beef with shredded cooked chicken seasoned with similar spices.
- For a vegetarian option, fill with seasoned black beans or a vegetable sofrito.