Carimañola is a yuca fritter stuffed with meat or cheese popular in Colombia, especially in the Caribbean region of the country. Carimañolas de Carne y Queso are a delicious appetizer.
What is Carimañola?
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. Like many traditional dishes there are many variations and recipes in every family.
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. 🙂
How to Serve Carimañolas?
They are delicious with suero Costeño, hogao or ají! Try them.
Carimañolas Ingredients
You can find the complete list of ingredients and directions in the printable recipe card below.
Yuca: Frozen or fresh yuca work for this recipe. I like to keep bags frozen yuca in my house, because it's already peeled and ready to go.
Oil: I recommend using vegetable or canola oil for frying.
Spices: Cumin, salt and pepper.
Cheese: I like to use whole milk mozzarella cheese.
Vegetables: Garlic, red bell pepper, onion and scallions.
Flavor: Tomato paste.
Beef: Good quality ground beef.
Carimañolas are crispy on the outside and soft and in the inside. The meat filling is full of flavor and delicious.
How to Make Carimañolas
Yuca Dough:
- 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.
- Drain the yuca and remove any fiber from the center. Using a potato masher, mash the yuca, cover and set aside.
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.
- 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.
- Remove from the heat, adjust the seasoning and let it cool.
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.
- 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.
- Remove from the oil with a slotted spoon and drain on paper towels. Serve warm with ají.
How to Store Carimañolas de Carne y Queso
You can keep them in the refrigerator for 1 day (uncooked) and in the freezer (in an airtight container) for up to three months.
Leftover cooked carimañolas will last in the fridge for up to three days. You can reheat them in a hot oven (375°F) for about 15 minutes.
More Appetizers to Try
Yuca Balls Stuffed with Cheese
Ripe Plantains Fritters (Aborrajados)
Stuffed Potatoes (Papas Rellenas)
Carimañolas de Carne y de Queso Recipe
Ingredients
- 1 ½ pound frozen or fresh yuca
- Vegetable oil for frying
- Salt
Cheese Filling:
- 1 cup mozzarella cheese diced
Beef 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
Instructions
Yuca Dough:
- 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.
- Drain the yuca and remove any fiber from the center. Using a potato masher, mash the yuca, cover and set aside.
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.
- 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.
- Remove from the heat, adjust the seasoning and let it cool.
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.
- 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.
- Remove from the oil with a slotted spoon and drain on paper towels. Serve warm with ají.
Rae Anne Ospina
Last time I made them, most of them exploded while frying. Hot oil, yuca, and stuffing all over the stove, cupboards , floor, even hit the ceiling and of course me. Any idea what want wrong?
Ari
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!!!
Yi
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.