Colombian Delights

Carimañola

The Colombian Carimañola, is a traditional dish from the coast of Colombia, specifically in Santa Marta, it is special because it takes some attributes of other dishes and mixes them into a delicious recipe, it tastes like a mixture of yuca and ground beef that enhances the smell too.

"No person has tried better Carimañolas than here"

- My Mother

Ingredients:

Dough:

• 1 ½ pound frozen or fresh yuca
• Vegetable oil for frying
• Salt

Cheese Filling:

• 1 Cup Mozzarella Cheese

Beef Filling:

• 2 tablespoons vegetable oil
• 1 garlic clove (minced)
• ¼ cup red bell pepper (chopped)
• ½ cup onion (chopped)
• 1 scallion (chopped)
• Salt and pepper to taste
• ½ teaspoon ground cumin
• 1 tablespoon tomato paste
• ½ pound ground beef

Preparation:

Yuca Dough:

1. In a large pot place the yuca, salt and pour enough water to cover. Bring to a boil, then reduce the heat to medium and cook for about 15 minutes or until fork tender.
2. Drain the yuca and remove any fiber from the center. Using a potato masher, mash the yuca, cover and set aside.

To prepare the Meat Filling:

1. In a large skillet, heat the oil over medium-high heat. Add the onions, red bell pepper and cook until soft, about 3 minutes. Add the garlic, scallions, cumin, salt, black pepper and cook for about 1 minute, stirring often.
2. Add the ground beef and cook until the meat is cooked trough, about 7 minutes. Add the tomato paste and cook for 2 minutes more.
3. Remove from the heat, adjust the seasoning and let it cool.

To make the Carimañolas:

1. Divide the yuca mixture into 10 balls. Make a hole through the center of each ball with your finger. Place about 1 tablespoon of meat or cheese filling and gently close the ball, giving an oval shape.
2. In a large pot heat the vegetable oil and heat to 350° F. Add the carimañolas to hot oil and cook about 2 to 3 minutes until golden brown, turning them often.
3. Remove from the oil with a slotted spoon and drain on paper towels. Serve warm with ají.

Cooking Tips:

• You can keep carimañolas in the refrigerator for 1 ^day (uncooked) and in the freezer (in an airtight container) for up to three ^months.
• Leftover cooked carimañolas will last in the fridge for up to three ^days. You can reheat them in a hot oven (375°_F) for about 15 _minutes.