Colombian
Carimañola
Carimañola is a Colombian Caribbean yuca fritter with a crisp golden shell and a savory meat filling. It is best served hot, with ají or suero costeño alongside.
Watch it madeSomos del Rancho · 3:00
Ingredients
- Peeled yuca, woody core removed1 lb
- Salt1 1/2 tsp, divided
- Ground beef6 oz
- Tomato, finely chopped1 small
- Scallions, finely chopped2
- White onion, finely chopped1/4 cup
- Garlic, minced1 clove
- Ground cumin1/4 tsp
- Achiote or color1/4 tsp
- Black pepper1/8 tsp
- Vegetable oil, for the filling1 tbsp
- Vegetable oil, for deep-frying3 cups
- Ají colombiano or suero costeño, for servingto taste
Method
- Place the peeled yuca in a pot, cover with water, add 1 teaspoon salt, and boil until very tender, 20 to 25 minutes.
- Drain the yuca well, remove any remaining fibrous centers, and mash it while hot until smooth and dough-like.
- Let the yuca dough cool just enough to handle, then knead it with your hands until it holds together without lumps.
- Heat 1 tablespoon oil in a skillet over medium heat and sauté the onion, scallions, tomato, and garlic until soft and fragrant, about 5 minutes.
- Add the ground beef, cumin, achiote, black pepper, and remaining 1/2 teaspoon salt, then cook while breaking up the meat until the mixture is dry and well seasoned, 8 to 10 minutes.
- Transfer the filling to a plate and let it cool completely so it does not split the yuca dough.
- Divide the yuca dough into 4 equal portions and flatten each portion into a thick oval in your palm.
- Place a spoonful of beef filling in the center of each oval, close the yuca around it, and shape into smooth torpedoes with sealed ends.
- Heat the frying oil in a deep pot to 350°F.
- Fry the carimañolas in batches, turning gently, until evenly deep golden and crisp, 4 to 6 minutes.
- Drain on paper towels and serve hot with ají colombiano or suero costeño.
Common questions
Can I substitute cassava/yuca with something else if I can’t find it?
Yuca is hard to replace because it becomes starchy and elastic when cooked. Frozen yuca works well. In a pinch, use mashed potatoes mixed with a little tapioca starch, but the texture will be softer and less chewy.
How long does it take to make carimañolas from start to finish?
Plan on about 1 to 1.5 hours total. The yuca needs 20 to 25 minutes to boil, the filling about 15 minutes, and you’ll need extra time for cooling, shaping, and frying in batches.
What are the most common mistakes when making carimañolas?
The biggest mistakes are undercooking the yuca, leaving fibrous core pieces, and using hot filling, which can crack the dough. Also avoid dough that’s too wet and frying oil that’s too cool, or they’ll absorb oil.
Can I store carimañolas before or after frying?
Yes. Shape them and refrigerate, covered, for up to 24 hours before frying. Cooked carimañolas keep 3 days in the fridge and reheat best in a hot oven or air fryer to restore crispness.
What should I serve with carimañolas?
They’re best with ají colombiano or suero costeño, as listed. For a fuller snack or meal, add lime wedges, a simple salad, or coffee. Serve them hot so the crust stays crisp and the filling stays juicy.