Carimañolas

Ingredients

For the Filling:
1 pound ground beef or pork
1 large onion, finely chopped
2 cloves garlic, minced
1/2 cup diced bell peppers (any color)
1/2 cup chopped fresh cilantro
1 teaspoon ground cumin
1 teaspoon ground paprika
1/2 teaspoon ground black pepper
1 teaspoon salt (or to taste)
1/4 cup tomato paste
1/4 cup water
For the Dough:
2 cups yucca (cassava), peeled and cut into chunks
1 tablespoon butter
1/2 teaspoon salt
1 egg, beaten (for sealing)
Vegetable oil (for frying)

Instructions

Prepare the Filling

In a large skillet, cook the ground beef or pork over medium heat until browned. Drain any excess fat.

Add the chopped onion, minced garlic, and diced bell peppers to the skillet. Cook until the vegetables are softened.

Stir in the chopped cilantro, ground cumin, ground paprika, black pepper, and salt. Cook for 2-3 minutes.

Mix in the tomato paste and water. Simmer for another 5 minutes until the filling is well combined and slightly thickened. Remove from heat and let cool.

Prepare the Dough

Boil the yucca chunks in a large pot of salted water until tender, about 20-25 minutes.

Drain the yucca and let it cool slightly. Peel the yucca and mash it until smooth.

Stir in the butter and salt into the mashed yucca. Mix well until combined.

Assemble the Carimañolas

Take a small portion of the yucca dough and flatten it into a round disk in your palm.

Place a spoonful of the cooled filling in the center of the disk.

Fold the dough over the filling and seal the edges by pinching them together. Shape into a cylindrical or oval form.

Dip the edges of each carimañola into the beaten egg to seal.

Fry the Carimañolas

Heat vegetable oil in a large skillet over medium heat.

Fry the carimañolas in batches, turning them occasionally, until golden brown and crispy on all sides.