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>
Appetizer
Alcapurrias with Cilantro Aioli
Appetizer
Game-Day Loaded Nachos Supreme
Appetizer
Crunchy Breaded Butter Beans Snack
Appetizer
Whipped Feta with Roasted Olives
Appetizer
Easy Pinto Bean Nachos with Chipotle
GOYA® HIGHLIGHTS
Tasty creations & seasonal delights
The best summer recipes for your outdoor grilling
Have your grill ready this summer, and prepare easy and delicious recipes to enjoy the whole season.
Learn More
Join La Cocina Goya®
Register FREE on Goya.com and get unlimited access to exciting features like My Recipe Box, coupons and offers, and our newsletter.
Create Account
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>
Reviews
Submit your review | |
Maribel Perez