Carimañola - Meat Stuffed Yuca

Carimañola - Meat Stuffed Yuca

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Carimañola - Meat Stuffed Yuca

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Prep time

30m

Total time

40m

Yields

6

Servings

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La Cocina Goya

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!

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  • Ingredients
  • Directions

Ingredients

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1 bag

Frozen GOYA® Grated Yuca, thawed

2 tbsp.

butter, melted

2

eggs, beaten

2 tsp.

baking powder

½ lb.

lean ground beef

GOYA® Vegetable Oil, for frying

sour cream, optional

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Directions

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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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