Carimañolas II

Carimañolas II Recipe - Traditional Panamanian Dish with Yucca and Ground Beef

Region / culture: Panama | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 6

Introduction

Carimañolas II is a traditional Colombian dish that consists of yucca filled with a savory ground beef mixture. This dish is popular in Colombian cuisine and is often served as a snack or appetizer.

History

Carimañolas II has its origins in the Caribbean region of Colombia, where yucca is a staple ingredient in many dishes. The dish is believed to have been influenced by African and Indigenous culinary traditions, resulting in a unique and flavorful recipe.

Ingredients

2 lb (907 g) yucca
1 lb (454 g) ground beef
3 tbsp chopped green pepper
0.5 cup finely chopped onion
0.5 cup finely chopped tomato
1 hard boiled egg, chopped
salt, pepper, and tabasco to taste

How to prepare

Boil the yucca until it is tender.
Mash the yucca as you would mash potatoes.
Meanwhile, cook all the other ingredients except the egg for about 20 minutes.
Remove from heat and add the egg.
Take 2 tbsp of yucca and form it into a ball.
Flatten the ball to make a circle.
Add a tablespoon of the meat mixture and shape the yucca around it, forming a 3-4 inch roll.
Fry the rolls in oil until they are lightly browned.

Variations

For a vegetarian version, substitute the ground beef with cooked lentils or black beans.
Add diced carrots or peas to the filling for added texture and flavor.

Cooking Tips & Tricks

Be sure to boil the yucca until it is tender to ensure that it mashes easily.

- When forming the yucca balls, make sure to flatten them into circles before adding the meat mixture to ensure even cooking.

- Fry the rolls in oil over medium heat to achieve a crispy exterior without burning them.

Serving Suggestions

Carimañolas II can be served as a snack or appetizer, accompanied by a dipping sauce such as salsa or aioli.

Cooking Techniques

Boil the yucca until tender before mashing it to ensure a smooth consistency.

- Fry the rolls in oil until they are golden brown and crispy on the outside.

Ingredient Substitutions

If yucca is not available, you can use mashed potatoes as a substitute.

- Ground turkey or chicken can be used in place of ground beef.

Make Ahead Tips

Carimañolas II can be prepared in advance and stored in the refrigerator for up to 2 days before frying.

Presentation Ideas

Serve Carimañolas II on a platter garnished with fresh herbs or a drizzle of hot sauce for a colorful and appetizing presentation.

Pairing Recommendations

Carimañolas II pairs well with a side salad or a bowl of soup for a complete meal. It can also be served with rice and beans for a traditional Colombian meal.

Storage and Reheating Instructions

Leftover Carimañolas II can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the rolls in a preheated oven at 350°F (180°C) for 10-15 minutes or until heated through.

Nutrition Information

Calories per serving

Each serving of Carimañolas II contains approximately 300 calories.

Carbohydrates

Carimañolas II is a carbohydrate-rich dish due to the yucca, which is a starchy root vegetable. Each serving contains approximately 30 grams of carbohydrates.

Fats

The ground beef in Carimañolas II adds a significant amount of fat to the dish, with each serving containing around 15 grams of fat.

Proteins

The ground beef in Carimañolas II is a good source of protein, providing approximately 20 grams per serving.

Vitamins and minerals

Yucca is a good source of vitamin C and manganese, both of which are important for overall health. The dish also contains vitamins and minerals from the vegetables used in the filling.

Alergens

This recipe contains eggs and ground beef, which may be allergens for some individuals. Be sure to check for any food allergies before preparing this dish.

Summary

Carimañolas II is a balanced dish that provides a good mix of carbohydrates, fats, and proteins. It also contains vitamins and minerals from the yucca and vegetables used in the filling.

Summary

Carimañolas II is a delicious and satisfying dish that combines the flavors of yucca and ground beef in a crispy fried roll. With a few simple ingredients and some basic cooking techniques, you can enjoy this traditional Colombian recipe at home.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer day, the sun was shining brightly, and I could hear the sound of birds chirping outside. I was rummaging through an old box of recipe cards that had belonged to my mother, searching for inspiration for our family dinner that evening. As I sifted through the cards, my eyes landed on a small, yellowed piece of paper with the title "Carimañolas II" written in elegant cursive.

I had heard of carimañolas before, but I had never tried making them myself. The recipe card looked well-worn and stained, a sure sign that it was a well-loved recipe. I could almost picture my mother standing in the kitchen, meticulously following the instructions written on that card. I felt a rush of nostalgia wash over me as I held the recipe in my hands, wondering about the story behind it.

Without hesitation, I decided to give the recipe a try. I gathered all the necessary ingredients – yuca, ground beef, onions, peppers, and a variety of spices – and set to work in the kitchen. As I peeled and grated the yuca, I couldn't help but think about the generations of women who had stood in their own kitchens, preparing this traditional Colombian dish for their families.

The process of making carimañolas was labor-intensive, but I found solace in the rhythmic movements of my hands as I shaped the yuca dough into small patties and filled them with the savory beef mixture. The smell of garlic and cumin filled the air, blending with the earthy scent of the yuca. I felt a sense of pride as I fried the carimañolas to a golden crisp, knowing that I was carrying on a tradition that had been passed down through the years.

As I sat down to enjoy the fruits of my labor, I closed my eyes and savored the flavors of the carimañolas. The crispy exterior gave way to a soft, fluffy interior that melted in my mouth, while the savory beef filling added a burst of flavor with each bite. I could taste the love and care that had gone into creating this dish, and I felt a deep connection to my ancestors who had cooked before me.

From that day on, carimañolas became a regular staple in my kitchen. I would make them for special occasions, family gatherings, or simply as a comforting meal to enjoy on a quiet evening. Each time I prepared them, I would think back to that warm summer day when I had discovered the recipe that had become a beloved part of my culinary repertoire.

Over the years, I have shared the recipe for Carimañolas II with friends and family, passing on the tradition to the next generation. I have added my own personal touches to the recipe, experimenting with different fillings and seasonings to create a dish that is uniquely my own. But no matter how many variations I try, the essence of the recipe remains the same – a tribute to the rich culinary heritage that has shaped me into the cook I am today.

As I look back on that fateful day when I found the recipe for Carimañolas II, I am filled with gratitude for the culinary journey it has taken me on. It has taught me the value of tradition, the joy of sharing food with loved ones, and the power of a simple dish to bring people together. And as I continue to cook and create in my kitchen, I know that the spirit of those who came before me lives on in every bite of carimañolas that I serve.