Carimañola – Meat Stuffed Yuca

Name: Carimañola – Meat Stuffed Yuca
Prep time: 30M
Total time: 40M
Yield: 6 Servings
Cuisine: South America
Ingredients: 1 bag Frozen GOYA® Grated Yuca, thawed; 2 tbsp. butter, melted; 2 tbsp. GOYA® Adobo All-Purpose Seasoning with Pepper; 2 eggs, beaten; ½ cup GOYA® Masarepa – Pre-Cooked White Corn Meal; 2 tsp. baking powder; 2 tbsp. GOYA® Extra Virgin Olive Oil; ½ lb. lean ground beef; ¼ cup GOYA® Sofrito; GOYA® Vegetable Oil, for frying; GOYA® Salsa Pico de Gallo-Mild, optional; sour cream, optional

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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® <a title="Masarepa – Pre-Cooked White Corn Meal" href="https://goya.com/en/products/masarepa-pre-cooked-white-corn-meal" data-udi="https://goya.com/en/products/masarepa-pre-cooked-white-corn-meal">Masarepa – Pre-Cooked White Corn Meal</a> and GOYA® <a title="Grated Yuca" href="https://goya.com/en/products/frozen-ingredients/tropical-vegetables-and-peas#grated-yuca#grated-yuca" data-udi="https://goya.com/en/products/frozen-ingredients/tropical-vegetables-and-peas#grated-yuca" data-anchor="#grated-yuca">Grated Yuca</a>. Serve them with your favorite sauce and enjoy. You’re going to love these!

Total Time

40m

Prep Time:30m

Yields:6 Servings

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Ingredients

1 bag

Frozen GOYA® Grated Yuca, thawed

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2 tbsp.

butter, melted

2 tbsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

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eggs, beaten

½ cup

GOYA® Masarepa – Pre-Cooked White Corn Meal

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2 tsp.

baking powder

2 tbsp.

GOYA® Extra Virgin Olive Oil

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½ lb.

lean ground beef

¼ cup

GOYA® Sofrito

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GOYA® Vegetable Oil, for frying

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GOYA® Salsa Pico de Gallo – Mild, optional

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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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