Carimañolas are a fritter made with a yuca-based dough and then stuffed with spiced beef. They’re fried in oil until hot and crispy, making for a very snackable bite. Goya Foods Executive Chef Fernando Desa shows how to make this Panamanian treat and how he serves them up as an appetizer, or a brunch dish!
Goya Foods’ Beef Carimañolas
- One 2-pound bag frozen GOYA Grated Yuca thawed
- 2 Tablespoons unsalted butter melted
- 2 Tablespoons GOYA Adobo All-Purpose Seasoning with Pepper
- 2 eggs beaten
- ½ cup GOYA Masarepa White Corn Meal
- 2 teaspoons baking powder
- 2 Tablespoon GOYA Extra Virgin Olive Oil
- ½ pound lean ground beef
- ¼ cup GOYA Sofrito
- GOYA Vegetable Oil for frying
- GOYA Salsa Pico de Gallo-Mild for serving
- Sour cream for serving
- In a large bowl, mash the Yuca with a fork. Combine with butter and 1 tablespoon Adobo and blend until smooth. Stir in the eggs, Masarepa flour, and baking powder. Refrigerate until chilled.
- Meanwhile, heat oil in a skillet set over medium heat. Add the ground beef and season with the remaining Adobo seasoning and cook for 5 to 6 minutes or until it starts to brown. Stir in the Sofrito. Cook for 8 to 10 minutes or until very little liquid remains in the pan. Set aside to cool completely.
- Divide the Yuca mixture into 12 balls. One at a time, insert thumb into the center of each ball. Stuff with a heaping tablespoon of meat and roll to enclose filling. Form into a torpedo shape. Arrange on parchment paper-lined baking sheet. Refrigerate.
- 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.
- Serve with Salsa Pico de Gallo and sour cream.