Carimanola recipe

A torpedo of mashed cassava dough sealed around a dry beef picadillo and deep-fried until the crust cracks.

1 hour and 15 minutesmedium10 ingredients

Ingredients

• 1000 g yuca
• 300 g ground beef
• 4 culantro
• 1 onion
• 1 green bell pepper
• 3 clove garlic
• 1 tbsp tomato paste
• 1 tsp cumin
• 1 tsp salt
• 1 tbsp oil

How to make Carimanola

1. Peel 1 kg of yuca, cut it into chunks, pull out the woody core and boil it in salted water 25 minutes until it falls apart.
2. Mash it while it is still steaming hot and knead it into a smooth dough. Let it cool first, as the current recipe says, and it stays grainy and will not seal.
3. Sauté 1 chopped onion, 1 chopped green bell pepper, 3 minced garlic cloves and 4 chopped culantro leaves in 1 tbsp oil for 5 minutes. Culantro, not coriander, is the herb of this filling.
4. Add 300 g of ground beef, 1 tbsp tomato paste, 1 tsp cumin and 1 tsp salt and cook 15 minutes until dry. A wet filling bursts the fritter in the oil.
5. Oil your hands, take 60 g of dough and flatten it into an oval in your palm.
6. Spoon a tablespoon of filling down the middle, fold the dough over and roll it into a torpedo pointed at both ends. That shape is what makes it a carimanola and not an empanada.
7. Deep-fry at 180 C for 4 to 5 minutes, turning once, until deep golden.
8. Drain and serve hot with suero or aji picante.

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