How to make carimañolas
It’s your time to bring out the most coastal side, even if you don’t have it from birth! Get the ingredients you need ready, put on your apron and prepare some spectacular carimañolas with a very easy recipe that will make your guests want to repeat it over and over again:
Preparation time1 hourCooking time 6 minutesCategoryEntranceKitchenColombianKeywordsDough, hot, food, crispFor how many people4 PortionMediumCalories168Fat9.11 g
Ingredients
- 1 and a half pounds of yucca
- 2 tablespoons olive oil
- Water
- Half a pound of lean ground beef
- A quarter cup of chopped white onion
- 1/4 cup green onion, chopped
- 1 garlic clove finely chopped
- Half cup of chopped tomato
- 1/4 teaspoon cumin powder
- 1/4 teaspoon of color
- oil for frying
- Pepper
- Salt
Preparation
Step 1. Cook
Take the yucca, cut it into pieces and place it in a pot with enough water and sprinkle salt to taste. Cook it over high heat until it boils and then reduce the heat and let it cook for 15 more minutes or until it is soft. Drain it and allow it to cool, reserving it because you will use it later.
Step 2. Saute
In a frying pan, pour a little olive oil and let it heat over medium heat. Once it has taken temperature, add the white onion and let it fry for about 3 minutes. Then add the green onion and garlic, letting them cook for about 3 minutes. Add the tomato and let everything fry for 5 minutes, seasoning with cumin, color and salt and pepper to taste. Now, add the ground meat and stir very well so that it is integrated with the stew; allows the meat to cook completely. At that time, pour a splash of water to thicken this sauce.
Step 3. Make dough and fill
When the yucca is cold, remove the veins that it has in the center (if you did not do it before cooking it) and with the help of your hand or some kitchen element, crush it until you obtain a dough. If you feel it a little dry, add a little water and knead again. Apply a little oil in your hands and take a little of the dough and form a ball, flatten it a bit like an arepita and fill it in the middle with the meat stew, taking care that the layer of dough is not too thick. Close the carimañola well, taking care that the stew remains inside and without holes or cracks so that when frying the oil does not seep inside.
Step 4. Fry
In a deep pot, heat enough oil so that the carimañolas float and allow them to fry for 5 or 6 minutes or until you see them golden brown. Remove them from the oil, let them drain on a kitchen paper and voila, they will be ready for you to eat them all! Bon Appetite.
So that you do not miss a single detail of this delicious recipe, we show you a video in which you will also find the step by step of this homemade preparation:
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