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
- 1 package of frozen grated cassava
- 2 tablespoons of butter
- 2 tablespoons of Adobo with GOYA pepper
- 2 beaten eggs
- 0.5 cup of White threshed corn
- 2 tablespoons of baking powder
- 2 tablespoons of Único Olive Oil
- 250 grams of beef
- 0.25 tomato of stir fry
- 1 pinch of Pico De Gallo Sauce
Preparation
- Combine with butter and 1 tablespoon. Adobo and mix until smooth. Stir in eggs, Masarepa flour and baking powder. Refrigerate until chilled.
- 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.
- 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.
- 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.
- Serve with Salsa Pico de Gallo and sour cream if desired.
