Filled snacks
Carimañolas with beef filling
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Cooked yuca forms the shell of these elongated snacks from Colombia’s Caribbean coast. The cassava mixture, without wheat pastry, encloses a fully cooked meat filling before being fried until golden.
Timing
- Active preparation and shaping: about 40 minutes
- Cooking yuca and filling: about 30 minutes in parallel; cooling: about 20 minutes
- Frying: about 15 minutes; total time: about 105 minutes, package instructions may require longer
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 580 kcal
- Protein
- ≈ 14.7 g
- Carbohydrates
- ≈ 70.1 g
- Fat
- ≈ 25.1 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Yuca is counted as 800 g peeled raw BLS cassava, without adding a second cooked weight. Water uptake changes serving mass, not ingredient energy; no unmeasured fibre or cooking-water losses are invented. Assumed absorbed frying oil is 48 g, plus all filling oil.
Quantity assumptions and ingredient mapping
- 800 g peeled sweet food-grade yuca from a food retailer, fresh or frozen, to prepare according to the package · ≈ 800.0 g · Assumed quantity / reference product
- 250 g minced beef · ≈ 250.0 g · Assumed quantity / reference product
- 100 g onion · ≈ 100.0 g · Assumed quantity / reference product
- 60 g trimmed red pepper · ≈ 60.0 g · Assumed quantity / reference product
- 20 g spring onion · ≈ 20.0 g · Assumed quantity / reference product
- 6 g garlic · ≈ 6.0 g · Assumed quantity / reference product
- 15 g tomato purée · ≈ 15.0 g · Assumed quantity / reference product
- 10 ml neutral vegetable oil for the filling · ≈ 9.1 g · Assumed quantity / reference product
- 800 ml neutral vegetable oil for frying, only partly absorbed · ≈ 48.0 g
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 800 g peeled sweet food-grade yuca from a food retailer, fresh or frozen, to prepare according to the package
- 250 g minced beef
- 100 g onion
- 60 g trimmed red pepper
- 20 g spring onion
- 6 g garlic
- 15 g tomato purée
- 1 g ground cumin
- 10 ml neutral vegetable oil for the filling
- 7 g salt, divided
- 1 g black pepper
- 800 ml neutral vegetable oil for frying, only partly absorbed
Instructions
- Use only sweet food-grade yuca sold for cooking. Cut peeled yuca into roughly 4 cm pieces and cook according to manufacturer instructions in plenty of fresh water until fully tender, usually about 25–30 minutes; longer package timings take precedence. Discard cooking water and remove tough central fibres. Unknown or bitter cassava varieties are unsuitable; do not taste raw.
- Mash thoroughly by hand while warm, add 4 g salt and cool covered until comfortable to handle. Do not purée in a blender. While yuca cooks, finely chop onion, pepper, spring onion and garlic.
- Soften onion and pepper in 10 ml oil over medium heat for 5 minutes. Briefly fry garlic, spring onion and cumin. Add beef and cook for about 8 minutes until fully cooked. Stir in tomato purée, remaining 3 g salt and pepper and cook for 2 minutes more. Spread filling on a clean plate to cool for about 20 minutes.
- Divide yuca mixture into twelve portions. With lightly damp hands, flatten each into an oval, add filling in the centre and close the shell completely. Shape into roughly 8 cm tapered rolls, carefully smoothing cracks.
- Heat frying oil to 175°C in a deep pan filled no more than halfway. Fry rolls in three batches for about 4–5 minutes each, turning carefully, until golden. Drain on a rack and serve warm; filling must be thoroughly hot again.
Tips
- Yuca is cassava root, not an ornamental yucca plant or tapioca starch. Use only clearly labelled food-grade produce.
- Filling must be dry enough to avoid splitting the soft shell. Do not add flour as a supposedly traditional ingredient.
