Meat stuffed cassava

Colombian recipes

Side dishes-soups

Appetizer

Medium

40'

Carimañolas or cassava stuffed with meat are a food often served as breakfast or snack in Panama and Colombia. A recipe as easy as it is delicious.

Ingredients Preparation Share

Ingredients

Rations:

Preparation

  1. Combine with butter and 1 tablespoon. Adobo and mix until smooth. Stir in eggs, Masarepa flour and baking powder. Refrigerate until chilled.
  2. Meanwhile, heat oil in a skillet over medium heat. Cook ground beef and remaining Adobo dressing for 5 to 6 minutes or until beginning to brown. Add Sofrito. Cook 8 to 10 minutes or until very little liquid remains in skillet. Cool completely.
  3. Divide yuca mixture into 12 balls. One at a time, insert thumb in center of each ball. Stuff with generous tbsp. meat and roll to enclose filling. Shape into a torpedo shape. Arrange on a parchment paper lined baking sheet. Refrigerate.
  4. Fill a large pot with 6 cups of vegetable oil , or to a depth of 8 cms. Heat the oil to 187 ° C. Fry in small batches until golden brown, 4-5 minutes.
  5. Serve with Salsa Pico de Gallo and sour cream if desired.

Products for the recipe

Discover more recipes like this