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!
Total Time
40m
Prep Time:30m
Yields:6 Servings
Ingredients
1 bag
Frozen GOYA® Grated Yuca, thawed
2 tbsp.
<p>butter, melted</p>
2
<p>eggs, beaten</p>
2 tsp.
<p>baking powder</p>
2 tbsp.
½ lb.
<p>lean ground beef</p>
¼ cup
GOYA® Vegetable Oil, for frying
GOYA® Salsa Pico de Gallo – Mild, optional
<p>sour cream, optional</p>
Directions
Step 1
<p>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.</p>
Step 2
<p>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.</p>
Step 3
<p>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.</p>
Step 4
<p>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.</p>
Step 5
<p>Serve with Salsa Pico de Gallo and sour cream if desired.</p>
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Carimañola – Meat Stuffed Yuca
Prep Time: 30m
Total time: 40m
Yields: 6 Servings
<p>You must try this <em>Carimañola – Meat Stuffed Yuca</em>, 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!</p>
Ingredients
1 bag
Frozen GOYA® Grated Yuca, thawed
2 tbsp.
<p>butter, melted</p>
2
<p>eggs, beaten</p>
2 tsp.
<p>baking powder</p>
2 tbsp.
½ lb.
<p>lean ground beef</p>
¼ cup
GOYA® Vegetable Oil, for frying
GOYA® Salsa Pico de Gallo – Mild, optional
<p>sour cream, optional</p>
Directions
Step 1
<p>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.</p>
Step 2
<p>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.</p>
Step 3
<p>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.</p>
Step 4
<p>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.</p>
Step 5
<p>Serve with Salsa Pico de Gallo and sour cream if desired.</p>
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Maribel Perez
