Carimañolas mainly consumed in the departments of Córdoba and Atlántico, breakfast serves with cheese or coastal whey, and it is quite traditional to find it in coffee shops or fast food stalls. In other regions of the country such as Santander, in the coffee zone, or the Cauca Valley, they can also found. However, they are known as cassava empanadas.
This recipe is very similar to the typical empanada. Still, its wrapping changes since a cassava puree (mandioca) used — the dough prepared by cooking it in abundant water until it is soft and then ground or macerated. In its filing, costly ingredients such as cheese used or others such as shredded chicken, seasoned ground meat, or vegetables used. Everything depends on the taste of the person or the area in which they prepared.
As mentioned above, the recipe prepared with a cassava dough (cassava or cassava), this is a root or tuber of hard, brown skin, its interior is white and has enough starch and carbohydrates.
It is used as a thickener in many preparations or as a primary ingredient in sancochos, sweats, soups, arepas, or tortillas. It is quite advisable to consume cooked, roasted cassava or after a drying process, since if it eat raw or prepared incorrectly, it can be dangerous for the body since it contains harmful toxins that concentrated in its shell. Therefore, in addition to the previous recommendations, it is also essential to eliminate the skin.
It is essential to serve the carimañola with a good companion. It could be chili pepper, a tomato sauce, and homemade chili pepper or whey, which is prepared with fermented milk and provides a reasonably pleasant flavor to any dish.
Ingredients to prepare Carimañolas
¿How to make Carimañolas?Español
- 1000 g of peeled cassava cut into pieces.
- 6 cups of water
- Vegetable oil enough to fry
- For the filling
- ¼ red paprika finely chopped
- 1 clove of garlic macerated
- ½ onion finely chopped
- 250 g ground beef
- 1 tablespoon vegetable oil
- Salt pepper (cumin to taste)
- Place a large pot over high heat, add water, cassava and salt. Cook for about 25 minutes or until the yucca is soft.
- Drain the cassava and, in a bowl, begin to crush it with a fork or masher, mash it enough to take a smooth texture, reserve the dough.
- Place a skillet over medium heat and add the tablespoon of oil, the marinated garlic, the onion, the paprika and cook for two minutes stirring constantly.
- Add the ground beef and cook for 7 minutes while stirring so that the ingredients integrated. Remove from the fire and let cool.
- Take the cassava dough and make a fist-sized ball. With the finger, he makes a hole in the center (in the form of a canoe).
- Add one tablespoon of meat stuffing and close gently, giving it an oval shape.
- Take each carimañola to a skillet with hot oil and sauté for about 3 minutes on each side or until golden brown.
- Take out each carimañola and drain on wrapping paper towels.
- Serve and eat them hot, accompanied by tomato sauce, sweet pepper, or coastal whey.