Traditional Carimañola in 5 steps?

Welcome to Paulina Cocina! On this occasion we are summoned by a delicacy that comes straight from the Colombian coast to delight us with its crunchiness and juicy filling: Carimañola.

In this article, we are going to explore everything you need to know about carimañolas. Info about its origin, what its characteristics are, the best tips for preparing some crispy carimañolasand we resolve some doubts about this yuca bite stuffed with meat and of Colombian tradition. As always, at the end of the note you will find a meat carimañola recipe, with the details of ingredients and step by step to enjoy at home.

About the carimañola

The carimañola is a typical dish of Colombian coastal cuisineespecially popular in the Caribbean region. Traditionally They are filled with ground meatalthough there are also versions with chicken, cheese or even vegetarian versions

• They resemble Argentine empanadas, but instead of wheat dough, Cassava (cassava or tapioca) is used, that starchy root that we love so much in Latin America and that we find in recipes such as pan de bono, among others.

Carimañolas are crispy and golden on the outside, with a soft and tasty interior. They can be enjoyed as breakfast, snack or even as an accompaniment to a larger meal.

What ingredients do cassava carimañolas contain?

Carimañola is simple in its composition, but rich in flavor. The base of this delight is lto cassava that is cooked and ground to form a soft dough, which is then used to wrap a juicy filling.

As for the filling, you can choose ground beef, shredded chicken, or cheeseif you are looking for something softer. The meat is previously cooked with onion, garlic, paprika and other seasonings that give it its characteristic flavor.

Origin of carimañolas

Its origin is somewhat uncertain, like many traditional dishes. However, it is believed to have roots in fusion of indigenous, African and Spanish cultures that occurred on the Caribbean coast of Colombia.

• The name could derive from a combination of indigenous and Spanish words, although there are also those who believe that it has African roots, since many of the frying techniques and the use of cassava come from the African influence in the region.

What is known is that the carimañola recipe It is a symbol of the rich cultural diversity of the Colombian Caribbean.

5 Attributes of the carimañola

1. Crunchy texture: Its crisp exterior is achieved by fry the cassava dough in hot oil.
2. Juicy filling: Whether it’s ground beef, chicken or cheese, the filling always turns out very juicy, creating a perfect contrast with the crunchy texture of the exterior.
3. Versatility: As we mentioned before, the carimañola It can be enjoyed at any time of the day. It is common to eat it for breakfast, accompanied by black coffee or fruit juice.
4. Simple to prepare: Despite its sophisticated flavor, it is a simple recipe It only needs a few basic ingredients.
5. Tradition and culture: The carimañola recipe is a piece of the history and culture of the Colombian Caribbean.

How to make meat carimañola

Prepare meat carimañolas It’s not complicated, but it requires a little patience and love for cooking. First, you have to cook cassava until smooth and then make a dough with it. Meanwhile, prepare the ground beef filling, cooking it with onion, garlic, and a touch of cumin.

Once the dough and filling are ready, small cassava dumplingsthey are crushed to make a hole in the center, and They are filled with meat. They are then sealed, shaped into oval shapes and fried until golden and crispy.

How much does a carimañola weigh?

The weight may vary depending on the size and filling used. In general, an average weighs between 150 and 200 grams. This is enough to consider it a heavy snack or even a light meal.

Why are carimañolas exploited?

This generally happens when the cassava mass is not well compacted or if air is trapped inside when sealing it. It can also happen when the oil is very hot.

The key to prevent carimañolas from exploding is to make sure that the dough is well worked, not to puncture them when moving them, and that the oil is at the correct temperature, around 180°C.

To accompany the yucca carimañolas

Traditionally these served with a spicy saucelike chili (something similar to Argentine Creole sauce or Mexican pico de gallo), which perfectly complements its flavor. It is also common to accompany them with a salad, such as avocado and mango salad, which contrasts with the fried food and adds a touch of freshness and sweetness to the dish.

6 Tips to prepare crispy carimañolas

1. Use fresh cassava: The quality of cassava is crucial. If the cassava is hard or fibrous, the dough will not be well formed.
2. Dry the cassava well: After cooking the cassava, it is important to dry it well to prevent the dough from being too wet. This will help them stay crispy on the outside.
3. Knead carefully: Knead the cassava patiently until you obtain a smooth dough without lumps. This will ensure that they compact well and do not disintegrate when frying.
4. Refrigerate before frying: A foolproof trick to make them crispy is to refrigerate them for at least 30 minutes before frying them. This helps the dough firm up a little, and prevents it from falling apart in the hot oil.
5. Oil at the correct temperature: The oil should be around 180°C. If it’s too hot, they brown too quickly on the outside without cooking thoroughly on the inside. If it is too cold, they absorb a lot of oil and become greasy.
6. Do not overload the pan: Fry in small batches so they cook evenly and achieve even browning.

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Meat Carimañola Recipe

Yield: 15-20 units

Preparation time: 1 hour and 15 minutes

Ingredients

• 1 kg fresh cassava, peeled and cut into pieces
• 500 g ground beef
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 sweet chili pepper (optional), finely chopped
• 1 teaspoon cumin powder
• Salt and pepper to taste
• Vegetable oil for frying

How to make cassava carimañola step by step

1. Place the cassava pieces in a large pot with water and a pinch of salt. Cook over medium-high heat until the yucca is soft but not falling apart, approximately 20-25 minutes. Drain and let cool slightly.
2. While the cassava is cooking, heat a little oil in a frying pan over medium heat. Add the onion, garlic and sweet chili (if using). Cook until the onion is translucent and the other ingredients are golden. Then, add the ground beef and cook until completely cooked. Add the cumin, salt and pepper, mixing well so that the flavors are integrated. Remove from heat and let cool.
3. Once the cassava is warm and manageable, remove the core fibers and mash the cassava until you obtain a smooth dough. If the dough is too soft, add a little wheat flour (gradually) until the desired consistency is reached. Knead well and reserve.
4. Take small portions of the cassava dough and form balls. Flatten with your finger in the center to make a well and add a tablespoon of the meat filling. Close and form an oval with the dough, making sure that the filling is completely covered. Refrigerate them for at least 30 minutes, covered with plastic wrap, so that they harden a little.
5. Heat enough oil in a deep frying pan or deep fryer to 180°C. Fry in small batches. Cook until the carimañolas are golden brown and crispy, approximately 4-5 minutes per side, making sure the oil maintains its temperature. Remove and place on absorbent paper to remove excess oil.
6. Serve them hot, accompanied by a chili sauce or the chosen garnish.