Carimañolas de Carne y de Queso Recipe

Ingredients

• 680 gfresh or frozen yuca
• for fryingvegetable oil
• to tastesalt
• 150 gdiced mozzarella cheese
• 30 mlvegetable oil
• 1 clove, mincedgarlic
• 38 g, choppedred pepper
• 75 g, choppedonion
• 1, choppedspring onion
• to tastesalt and black pepper
• 2.5 mlground cumin
• 15 mltomato purée
• 225 gminced beef

Instructions

1. 1

   Cook the yuca

   Put the yuca in a large pan with salt and enough water to cover it. Bring to the boil, then reduce the heat to medium and cook for about 15 minutes, or until tender when pierced with a fork.

2. 2

   Mash the yuca

   Drain the yuca and remove the fibre from the centre. Mash it with a potato masher, cover and set aside.

3. 3

   Soften the vegetables

   Heat 30 ml vegetable oil in a large frying pan over a medium-high heat. Add the onion and red pepper and cook until soft, about 3 minutes. Stir in the garlic, spring onion, cumin, salt and black pepper; cook for about 1 minute, stirring often.

4. 4

   Cook the beef

   Add the minced beef and cook for about 7 minutes, until cooked through. Stir in the tomato purée and cook for a further 2 minutes.

5. 5

   Cool the filling

   Take the pan off the heat, adjust the seasoning and leave the filling to cool.

6. 6

   Shape the fritters

   Divide the yuca mixture into 10 balls. Make a hole through the centre of each with your finger, add about 1 tablespoon of beef filling or cheese, then gently seal and shape into an oval.

7. 7

   Fry until golden

   Heat vegetable oil in a large pan to 175°C (350°F). Fry the carimañolas for about 2–3 minutes, turning them often, until golden brown.

8. 8

   Drain and serve

   Lift the fritters from the oil with a slotted spoon and drain on kitchen paper. Serve warm with ají.

What are carimañolas?

Carimañolas are yuca fritters associated with Colombia’s Caribbean region and also popular in Panama. The boiled yuca is mashed into a dough, shaped around a savoury filling and fried until crisp.

This version offers both seasoned beef and mozzarella. The two fillings make it easy to serve a classic meat option alongside a vegetarian one.

Nutrition and macros by portion

The nutrition label shows one serving as written: 231 calories, 8g protein, 28g carbs, 10g fat.

The yuca provides most of the carbohydrates, while the beef and mozzarella contribute protein; frying oil and the cheese add much of the fat. Pair a fritter with salad or fresh vegetables to add freshness and balance the plate.

Getting the yuca dough right

Tender yuca: cook it until a fork passes through easily; pieces that are still firm will be harder to mash and shape.

Centre fibre: remove the tough central strand after draining. Mash the yuca while it is still warm, then cover it so it does not dry out while you prepare the filling.

Building the beef filling

Vegetables first: give the onion and red pepper about 3 minutes to soften before adding the garlic, spring onion and seasonings. This short order of cooking helps the aromatics flavour the oil without letting the garlic cook for too long.

Beef and tomato purée: cook the mince through before adding the purée for its final 2 minutes. Let the filling cool before shaping so it is easier to handle.

Sealing each fritter

Even portions: divide the yuca mixture into 10 balls so the fritters cook at a similar pace. Make a hole in each ball and use about 1 tablespoon of filling.

Closed seams: bring the yuca dough back together gently around the filling and check that no gaps remain. A well-sealed oval is less likely to open in the hot oil.

Frying for a crisp finish

Oil temperature: aim for 175°C before frying. Oil that is not hot enough can leave the outside greasy, while oil that is too hot can brown the surface before the fritter is heated through.

Golden colour: fry for about 2–3 minutes, turning often. Work in batches if needed so the fritters have room to move in the pan.

Serving ideas

Ají: serve the fritters warm with ají, as suggested in the recipe. Its sharp, fresh flavour makes a lively contrast to the rich fried coating.

On the side: add a simple salad or sliced fresh vegetables for a lighter accompaniment. The fritters can also be served as a snack or starter.

Recipe notes & tips

• Remove the central fibre from the yuca before mashing for a smoother dough.
• Keep the mashed yuca covered while you make the filling so it does not dry out.
• Let the beef filling cool before adding it to the yuca.
• Use about 1 tablespoon of filling in each fritter and seal the dough completely.
• Turn the fritters often as they fry so they colour evenly.
• Drain the cooked fritters on kitchen paper and serve them warm.

Variations

• Cheese filling: use diced mozzarella instead of the beef mixture for a vegetarian fritter.
• Mixed batch: make some beef-filled and some cheese-filled carimañolas from the same yuca dough.
• Milder ají: serve with a mild sauce if you want the fritters’ filling to remain the main flavour.
• Smaller fritters: shape smaller portions for a snack platter, keeping the filling quantity proportionate.
• Fresh side: add sliced tomato or a simple salad alongside for a fresh contrast.

Common mistakes to avoid

• Undercooked yuca: cook until fork-tender before mashing so it can form a workable dough.
• Fibre left in: remove the central strand after draining to avoid tough threads in the dough.
• Hot filling: allow the beef mixture to cool before shaping so it is easier to enclose.
• Loose seam: close every opening in the yuca around the filling to help prevent leaks during frying.
• Oil too cool: heat it to 175°C before adding the fritters to encourage a golden, crisp outside.
• Crowded pan: fry in batches if necessary so the oil stays hot and the fritters can be turned easily.

How to store

For the best texture, serve the carimañolas warm soon after frying. Refrigerate leftovers in a covered container for up to 3 days and reheat in an oven until hot; the coating may be less crisp than when freshly fried.

Frequently asked questions