Carimañolas are delicious cassava meat pies that have a crispy crust but are soft and creamy when you bite into them. The filling is a flavorful stew of meat and vegetables.
What are carimañolas?
Carimañolas (ca-ree-man-YO-las) are a traditional and very popular delicacy of Panamanian gastronomy.
The dough is made with mashed cassava (yuca) and has great versatility since it can be filled with almost anything you like. The most common fillings are beef, chicken, and cheese.
Panama is a country characterized by its cuisine which draws influence from Hispanic, African, Afro-Caribbean, and Amerindian cultures. Among the most traditional dishes are carimañolas, also called caribañolas or caramañolas.
In Panamania cuisine you find a variety of rice dishes made with shellfish like Guacho de Mariscos (Panamanian Seafood Stew). You also find ample use of chicken or chorizo, fish (such as in ceviche), and desserts (such as rice pudding and mazamorra).
The history of carimañolas (cassava meat pies)
The origin of this dish is very hard to pin down. The origin of the word “carimañola” has similarities to the term “carmañola“, derived from the French “carmagnole“.
There are certain parts of the population that call this dish “caribañola” because of its association with its extensive fame in the Caribbean. But, the popularity of this dish comes from Panama and Colombia (which were one country prior to 1903). Food historians believe that this dish became popular in the 19th century, which is why you find it in both Panamanian and Colombian cuisines.
Carimañolas are a very popular street food. Everyone has their favorite vendor, of course. And, being an inexpensive street food, sometimes the meat inside is scarce.
Our recipe for beef carimañolas
The recipe we are sharing today for carimañolas consists of mashed cassava (yuca), filled with sautéed vegetables and ground beef.
Then the filled fritters are fried until golden brown.
Tips for making cassava dough
For this recipe, I suggest you use canned cassava. This makes the whole process a lot easier, particularly if you are not used to peeling and cooking cassava.
Many grocery stores in the US carry fresh and frozen cassava as well.
If using fresh cassava, first you peel the cassava, then cut it into pieces, and cook it in salted water to soften it.
If using frozen cassava, add the pieces to a pot and fill it with salted water. Bring to a boil and cook for 20 to 25 minutes.
Once cooked, drain the cassava and mash it. This step needs to be done as soon as it’s off the stove. You can use a meat grinder, a potato masher, a pastry cutter, or a food processor.
When kneading the cassava dough, coat your hands with a little oil. This will facilitate the kneading and prevent the cassava from sticking to your hands.
Seasoning this meat pie filling
The ingredients for the stew are quite simple. Vegetables, spices, and ground beef.
Traditional carimañolas are made with a herb named culantro which has a similar aroma and flavor to cilantro.
Culantro has long and jagged leaves. It is widely used in Caribbean cuisine to flavor everything from rice dishes to chicken soup or bean dishes.
It’s not the same plant as cilantro (coriander). But because of the similarity of the flavor, you can replace it with cilantro.
Assembling the carimañolas
Once the filling is ready, start assembling the carimañolas.
Once again, coat your hands with oil to prevent the cassava from sticking to your hands.
Flatten a piece of cassava dough and make a round disc. Fill it and bring the edges together as you pinch them to close the carimañola. Roll it between your hand to give it its elongated shape, like a torpedo.
Then it is time to fry the carimañolas in abundant oil, until golden brown.
How to serve carimañolas
In Panama, they eat carimañolas for breakfast along with a cup of coffee.
Because it’s a favorite in the country, people often serve them as a snack and as appetizers.
They are usually served very hot and accompanied by some sauce.
If serving carimañolas as a main meal, a fresh vegetable salad would go very well, along with some pico de gallo.
Carimañolas (Cassava Meat Pies)
Carimañolas are delicious cassava meat pies that have a crispy crust but are soft and creamy when you bite into them. The filling is a flavorful stew of meat and vegetables.
Ingredients
For the cassava dough
- 2 (14 ounces) cans cassava*
- 2 tablespoons vegetable oil
For the filling
- 2 tablespoons vegetable oil
- 1/2 onion, chopped
- 1/2 red pepper, chopped
- 4 garlic cloves, minced
- 2 jalapenos, diced
- 4 culantro leaves or 4 tablespoons cilantro, chopped
- 12 ounces lean ground beef
- 3 tablespoons tomato puree
- 1/4 cup water
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 teaspoon dried oregano
Putting it together
- 2 cups vegetable oil (for frying)
For the serving sauce
- 1/4 cup sour cream
- 2 tablespoons whole milk
- 1 tablespoon cilantro, chopped
- 1 tablespoon green onion, chopped
- 1 garlic clove, minced
- 2 tablespoons red pepper, chopped
- 1/4 teaspoon salt
Instructions
For the cassava dough
- Drain canned cassava and rinse. Add cassava to a medium size pan, cover with water and bring to a boil. Cook for 2 to 3 minutes.
- Drain cassava, and mash with a pastry cutter or a potato masher.
- Let it cool for 10 minutes, or until cool enough to handle, but not cold. It’s important to knead it while it is still warm.** Add oil and knead for 3 to 5 minutes.
- Divide the dough into 8 equal portions. Roll each portion between the palms of your hands to form a ball. Coat a plate with oil and place the dough on the plate. Cover until ready to use.
For the filling
- In a skillet over medium heat, sauté onion, garlic, red pepper, jalapenos, and cilantro with 2 tablespoons of vegetable oil.
- Add ground beef and cook until no longer pink.
- Add tomato puree, water, salt, pepper, paprika, and oregano. Cover with the lid, and simmer for 8 to 10 minutes or until the liquid has evaporated.
Putting it all together
- Coat your hands with oil. Using your fingers and the palm of your hand, flatten and make a circle with one cassava ball (1/2 inch thick). Hold the cassava disc on the palm of one hand and fold slightly, place 1.5 to 2 tablespoons of filling in the middle. Bring edges together and pinch them to close the carimañola. With the palm of both hands, roll the carimañola to give it a long shape.
- Do the same with the rest of the dough and filling.
To fry
- In a small pot, heat oil to 375F. Add 2 carimañolas and fry for 5 to 7 minutes, or until they start browning.
- Remove from the oil and place them on a paper towel-lined plate to drain.
- Fry the rest of the carimañolas.
For the sauce
- Place all sauce ingredients in a small container and mix well.
Notes
*Fresh or frozen cassava can be substituted here. See the article above for specific preparation tips for each. Canned cassava is already salted. If using fresh or frozen cassava, add 2 teaspoons of salt to the dough. And cook cassava for 20 to 25 minutes or until soft.
**Is very important to knead the dough while it is still warm. Once cassava is cold, it becomes very stiff and hard to handle.
A meat grinder or a food processor can also be used to mash the cassava.
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Nutrition Information:
Yield:
8Serving Size:
8 carimañolaAmount Per Serving: Calories: 469
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Lizet is Bolivian and lives in Paraguay. Through friends and travel she has developed her love of food. From Africa to Asia, Europe to the Americas, there is always something new to try when you come to dinner. You can find more of Lizet’s tasty creations on her website ChipaByTheDozen.com. You can also find her on Instagram and Facebook.