Carimañolas de Carne y de Queso (Meat and Cheese Stuffed Yuca)

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Meat and Cheese Stuffed Yuca

Carimañola is a traditional dish from the Caribbean region of Colombia. It is a yuca fritter stuffed with meat, or cheese for a great vegetarian version. This dish is also popular in Panamá.


I usually don’t like to eat fried food, but once in a while I crave my Colombian fritters. Since I have to blog about Colombian cuisine, which includes all these fantastic fritters, I have the perfect excuse to eat them. :)Carimañolas are delicious with suero Costeño or  ají! Try them.

Carimanolas de Crane

Best Colombian Recipes



(10 Carimañolas)

  • 1 ½ pound frozen or fresh yuca
  • Salt
  • Vegetable oil for frying
  • Cheese Filling
  • 1 cup mozzarella cheese, diced
  • Meat Filling
  • 2 tablespoons vegetable oil
  • 1 garlic clove, minced
  • ¼ cup red bell pepper, chopped
  • ½ cup chopped onion
  • 1 scallion, chopped
  • Salt and pepper to taste
  • ½ teaspoon ground cumin
  • 1 tablespoon tomato paste
  • ½ pound ground beef

Receta de Carimanolas


  1. In a large pot place the yuca, salt and enough water to cover. Bring to a boil, then reduce the heat to medium and cook for about 15 minutes or until fork tender.
  2. Drain the yuca and remove any fiber from the center. Using a potato masher, mash the yuca, cover and set aside.
  3. To prepare the meat filling: In a large skillet, heat the oil over medium-high heat. Add the onions, red bell pepper and cook until soft, about 3 minutes. Add the garlic, scallions, cumin, salt, black pepper and cook for about 1 minute, stirring often.
  4. Add the ground beef and cook until the meat is cooked trough, about 7 minutes. Add the tomato paste and cook for 2 minutes more.
  5. Remove from the heat, adjust the seasoning and let it cool.
  6. To make the carimañolas: Divide the yuca mixture into 10 balls. Make a hole through the center of each ball with your finger. Place about 1 tablespoon of meat or cheese filling and gently close the ball, giving an oval shape.
  7. In a large pot heat the vegetable oil and heat to 350° F. Add the carimañolas to hot oil and cook about 2 to 3 minutes until golden brown, turning them often.
  8. Remove from the oil with a slotted spoon and drain on paper towels. Serve warm with ají.
  9. KreativBloggerAward
  10. I received this award from Sophie of “Sophies Foodiefiles”. Thank you so much Sophie for the recognition, I really appreciate it.
  11. Colombian Carimanolas

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  1. says

    I’ve never eaten yucca, but the filling alone sounds so tasty! I try not to eat to many fried foods too. My neighbor has a yucca plant in his front yard; I wonder if he’d miss it! Kidding, I’m just kidding!

  2. Virginia says

    Hi, I was gifted with two bags of Toasted Manioc Flour today. I see this recipe uses fresh Yucca. Do you have any recipes for Toasted Manioc Flour? There has got to be more then one way to use this. The only recipe I can find is for Farofa.

  3. djerome says

    I’m from the Caribbean region of Colombia, and trust me, the carimañolas would taste much better if you add minced garlic to the yuca dough and mix thoroughly. Mmm…Yummy!!!

  4. Yi says

    Carimanolas!!!! My mother used to make these all the time. I had forgotten how to make them. Thank you! I love your recipes, they remind me of my mami and make me laugh out loud and cry at the same time.

  5. Ari says

    I am from Panama and we eat carimanolas all the time….I have never thought it was so easy to make them without the molino…thanks for your recipes…even though they are from Colombia they remind me so much of my country food, which always I wanted to make so bad, but I was lost either in translation or cooking methods. Thanks again!!!


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