Welcome to Paulina Kitchen! On this occasion he summons us a delicacy that comes direct from the Colombian coasts to delight with his crocancy and his juicy filling: Carimañola .
In this article, we will explore everything they need to know about the Carimañolas. Info about its origin, what are its characteristics, the best tips to prepare some crispy carimañolas , and we solve some doubts about this yucca bite stuffed with flesh and Colombian tradition.
As always, at the end of the note you will find a meat carimañola recipe, with the detail of ingredients and step by step to enjoy at home.
About the Carimañola
Carimañola is a typical Colombian coastal dish , especially popular in the Caribbean region. Traditionally they are filled with ground meat , although there are also versions with chicken, cheese or even vegetarian versions
- They resemble Argentine empanadas , but instead of wheat dough, tapioca is used , that starchy root that we love in Latin America and that we find in recipes such as bonus bread , among others.
The Carimañolas are crispy and golden on the outside, with a soft and tasty interior. They can be enjoyed as breakfast, snack or even as accompaniment in a larger meal.
What ingredients do the cassava carimañolas carry?
The Carimañola is simple in its composition, but rich in flavor. The basis of this delight is the cassava that is cooked and moved to form a soft dough, which is then used to wrap a juicy filling.
ground beef can be chosen , if you are looking for something softer. The meat is previously cooked with onion, garlic, paprika and other condiments that printed its characteristic flavor.
Origin of the Carimañolas
The origin of the Carimañolas is somewhat uncertain, as many of the traditional dishes. However, it is believed that it has roots in the fusion of indigenous, African and Spanish cultures that occurred on the Caribbean coast of Colombia.
- The name "Carimañola" could derive from a combination of indigenous and Spanish words, although there are also those who believe it has African roots, since many of the frying techniques and the use of cassava come from African influence in the region .
What is known is that the recipe of Carimañola is a symbol of the rich cultural diversity of the Colombian Caribbean.
5 attributes of the Carimañola
- Crying texture : its crunchy exterior is achieved when frying the cassava dough in hot oil.
- Juice filling : either ground meat, chicken or cheese, the filling of the cassava carimaño is always very juicy, creating a perfect contrast with the crunchy texture from the outside.
- Versatility : As we mentioned before, Carimañola can be enjoyed at any time of the day. It is common to eat at breakfast, accompanied by a black coffee or a fruit juice.
- Simple to prepare : despite its sophisticated flavor, it is a simple recipe that only needs a few basic ingredients.
- Tradition and culture : Carimañola's recipe is a piece of Colombian Caribbean history and culture.
How to make flesh
Preparing flesh carimañolas is not complicated, but it requires some patience and love for the kitchen. First, you have to cook the cassava until it is soft and then make a dough with it. Meanwhile, the ground meat filling is prepared, cooking it with onion, garlic, and a touch of cumin.
Once the dough and filling are ready, small balls of cassava dough , they crush to make a hole in the center, and fill with the meat . Then, oval shaped, they are oval and fried until they are golden and crispy.
How much does a Carimañola weigh?
The weight can vary depending on the size and filling that is used. In general, an average Carimañola weighs between 150 and 200 grams . This is enough to consider it a blunt snack or even a light meal.
Why are Carimañolas exploited?
This usually happens when the cassava dough is not well compacted or if there is an air trapped inside when sealing it. It can also happen when the oil is very hot.
The key to preventing the Carimañolas from exploding is to make sure the dough is well worked, do not prick them when moving them, and that the oil is at the right temperature, around 180 ° C.
To accompany the cassava carimañolas
Traditionally these are served with a spicy sauce , such as chili (something similar to Argentine Creole sauce or Mexican cooking peak ), which perfectly complements its flavor. It is also common to accompany them with a salad, such as avocado and mango salad , which contrasts with frying and adds a touch of freshness and sweetness to the plate.
6 tips to prepare some crocuing carimañolas
- Use fresh cassava : the quality of cassava is crucial. If cassava is hard or fibrous, the dough is not well formed.
- Dry cassava : after cooking cassava, it is important to dry it well to prevent the dough from being too humid. This will help to stay crispy on the outside.
- Knead carefully : knead the cassava with patience until you get a soft and lump -free dough. This will ensure that they are compacted well and do not disintegrate when frying.
- Refrigerate before frying : an infallible trick to achieve crispy carimañolas is to refrigerate them for at least 30 minutes before frying them. This helps the dough harden a little, and prevents them from getting rid of in hot oil.
- Oil at the correct temperature : the oil must be at about 180 ° C. If it is too hot, they are brown too fast on the outside without cooking well inside. If it is too cold, they absorb a lot of oil and are fatty.
- Do not overload the pan : fry in small batches so that they are cooked uniformly and achieve a even golden.
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Carimañola meat recipe
Yields : 15-20 units
Preparation time : 1 hour and 15 minutes
Carimañola recipe ingredients
- 1 kg of fresh cassava, peeled and cut into pieces
- 500 g of ground beef
- 1 median onion, finely chopped
- 2 garlic cloves, chopped
- 1 sweet chili (optional), finely chopped
- 1 teaspoon of cumin powder
- Salt and pepper to taste
- Frying vegetable oil
How to do cassava carimañola step by step
- Place the yucca pieces in a large pot with water and a pinch of salt. Cook over medium-high heat until the cassava is soft but not getting rid of, approximately 20-25 minutes. Drain and let cool a little.
- While the cassava is cooked, heat a little oil in a pan over medium heat. Add the onion, garlic and sweet pepper (if used). Cook until the onion is translucent and the other ingredients are brown. Then, add ground and cook until it is completely cooked. Add the cumin, salt and pepper, mixing well so that flavors are integrated. Remove from heat and let cool.
- Once the cassava is warm and manageable, remove the central fibers and crush the cassava until you get a soft dough. If the dough is very soft, add some wheat flour (gradually) until reaching the desired consistency. Knead well and reserve.
- Take small portions of the cassava dough and form balls. Crush with your finger in the center to make a hole and add a tablespoon of the meat filling. Close and form an oval with the dough, taking care that the filling is completely covered. Refrigerate them for at least 30 minutes, covered with plastic film, so that they harden a little.
- Heat enough oil in a deep or frying pan at 180 ° C. Fry in small batches. Cook until the Carimañolas are golden and crispy, approximately 4-5 minutes on each side, making sure the oil maintains its temperature. Remove and place on absorbent paper to remove excess oil.
- Serve them hot, accompanied by a chili sauce or the chosen garnish.
