Carimañola – Meat Stuffed Yuca
You must try this Carimañola – Meat Stuffed Yuca, a breakfast favorite in Colombia and Panama! They’re yuca fritters stuffed with meat and cheese, delicious and easy to make with GOYA® Masarepa – Pre-Cooked White Corn Meal and GOYA® Grated Yuca. Serve them with your favorite sauce and enjoy. You’re going to love these!
Total Time
40m
Prep Time:30m
Yields:6 Servings
Ingredients
1 bag
2 tbsp.
butter, melted
2
eggs, beaten
2 tsp.
baking powder
2 tbsp.
½ lb.
lean ground beef
¼ cup
sour cream, optional
Directions
Step 1
Mash yuca. Combine with butter and and 1 tbsp. Adobo and blend until smooth. Stir in eggs, Masarepa flour and baking powder. Refrigerate until chilled.
Step 2
Meanwhile, heat oil in skillet set over medium heat. Cook ground beef and remaining Adobo seasoning for 5 to 6 minutes or until starts to brown. Stir in Sofrito. Cook for 8 to 10 minutes or until very little liquid remains in pan. Cool completely.
Step 3
Divide yuca mixture into 12 balls. One at a time, insert thumb into center of each ball. Stuff with heaping tbsp. meat and roll to enclose filling. Form into torpedo shape. Arrange on parchment paper-lined baking sheet. Refrigerate.
Step 4
Fill a large pot with 6 cups of vegetable oil, or to a depth of 3”. Heat oil to 370 °F. Fry in small batches until golden, 4-5 minutes.
Step 5
Serve with Salsa Pico de Gallo and sour cream if desired.
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Carimañola – Meat Stuffed Yuca
Prep Time 30m
Total time 40m
Yields: 6 Servings
You must try this Carimañola – Meat Stuffed Yuca, a breakfast favorite in Colombia and Panama! They’re yuca fritters stuffed with meat and cheese, delicious and easy to make with GOYA® Masarepa – Pre-Cooked White Corn Meal and GOYA® Grated Yuca. Serve them with your favorite sauce and enjoy. You’re going to love these!
Ingredients
1 bag
2 tbsp.
butter, melted
2
eggs, beaten
2 tsp.
baking powder
2 tbsp.
½ lb.
lean ground beef
¼ cup
sour cream, optional
Directions
Step 1
Mash yuca. Combine with butter and and 1 tbsp. Adobo and blend until smooth. Stir in eggs, Masarepa flour and baking powder. Refrigerate until chilled.
Step 2
Meanwhile, heat oil in skillet set over medium heat. Cook ground beef and remaining Adobo seasoning for 5 to 6 minutes or until starts to brown. Stir in Sofrito. Cook for 8 to 10 minutes or until very little liquid remains in pan. Cool completely.
Step 3
Divide yuca mixture into 12 balls. One at a time, insert thumb into center of each ball. Stuff with heaping tbsp. meat and roll to enclose filling. Form into torpedo shape. Arrange on parchment paper-lined baking sheet. Refrigerate.
Step 4
Fill a large pot with 6 cups of vegetable oil, or to a depth of 3”. Heat oil to 370 °F. Fry in small batches until golden, 4-5 minutes.
Step 5
Serve with Salsa Pico de Gallo and sour cream if desired.
