Panamanian Carimañolas

Panamanian Carimañolas

Crispy on the outside, soft in the inside, and filled with flavorful meat. This is what I call leveling up french fries.

Adapted from Keyingredient.com

Ingredients

Metric System
Servings
  • essence creole seasoning
  • 2 tbsp essence creole seasoning
  • 8 oz bread crumbs
  • 5 egg
  • 1.5 oz water
  • 1.3 cup flour
  • 1.8 tbsp salt
  • 1.3 tbsp tomato paste
  • 2 tsp vinegar
  • 1 tsp sugar
  • 0.3 tsp black pepper
  • 8 oz beef
  • 2 tsp garlic
  • 1 tsp cumin
  • 0.5 tsp thyme
  • 0.3 tsp chili powder
  • 3 tsp oil
  • 4 oz onion
  • 2 jalapeño pepper
  • 2 tbsp butter
  • 3 lb cassava
  • Step 1

    In a large saucepan combine the yucca and 1 teaspoon of the salt, and enough water to cover. Bring to a boil.

    Step 2

    Reduce the heat and simmer until tender, but not falling apart. Drain and transfer to a large bowl. Using a potato masher, mash with the butter. Add 2 of the eggs one at a time, stirring well with a large wooden spoon after the addition of each until smooth.

    Step 3

    Add 1/4 cup of the flour and 1 1/2 teaspoons of the salt, and stir well to incorporate into a somewhat stiff dough. (If the dough is too soft, add slightly more flour 1 teaspoon at a time.) Let sit until cool enough to handle.

    Step 4

    In a large skillet or saute pan, heat the oil over medium-high heat. Add the onions and peppers, and cook, stirring, until soft, about 3 minutes.

    Step 5

    Add the garlic, cumin, thyme, and chili powder, and cook, stirring, for 30 seconds. Add ground beef and cook, stirring, until no longer pink. Add the tomato paste, vinegar, sugar, remaining 3/4 teaspoon of salt, and the pepper.

    Step 6

    Simmer, stirring until thick. Remove from the heat and adjust seasoning to taste. Let sit until cool enough to handle.

    Step 7

    Roll the yucca mixture into balls, about 1/4 cup each. Using a finger, press a deep hole into the center of each.

    Step 8

    Spoon about 2 teaspoons of the filling into the center of each ball and gently work the yucca dough around it to completely enclose.

    Step 9

    Heat the oil to 330 to 340°F.

    Step 10

    In a bowl, make an egg wash by beating the remaining 3 eggs with 3 tablespoons of water. In another bowl, combine the remaining cup of flour with 3 teaspoons of the Essence. In a third bowl, place the bread crumbs and remaining 3 teaspoons of Essence.

    Step 11

    One at a time, dip the "caraminolas" into the flour, then the eggs, then the bread crumbs to completely coat, shaking to remove any excess. Add to the hot oil in batches and cook until golden brown, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Season lightly with Essence.

    Step 12

    Serve hot or at room temperature.

    Step 1

    Remove with a slotted spoon and drain on paper towels. Season lightly with Essence creole seasoning.

  • essence creole seasoning
  • Step 2

    One at a time, dip the caramiñolas into the flour, then the eggs, then the bread crumbs to completely coat, shaking to remove any excess. Add to the hot oil in batches and cook until golden brown, about 2 minutes.

    Step 3

    In a bowl, place the bread crumbs and Essence.

  • 1 cup bread crumbs
  • 3 tsp essence creole seasoning
  • Step 4

    In a bowl make an egg wash by beating the eggs with water.

  • 3 egg
  • 3 tbsp water
  • Step 5

    Heat the oil to 330 to 340°F.

    Step 6

    In a bowl, combine the flour with Essence creole seasoning.

  • 1 cup flour
  • 3 tsp essence creole seasoning
  • Step 7

    Spoon about 2 teaspoons of the filling into the center of each ball and gently work the yucca dough around it to completely enclose.

    Step 8

    Remove from the heat and adjust seasoning to taste. Let sit until cool enough to handle.

    Step 9

    Simmer, stirring until thick.

    Step 10

    Add the rest of ingredients.

  • 0.75 tsp salt
  • 4 tsp tomato paste
  • 2 tsp vinegar
  • 1 tsp sugar
  • 0.25 tsp black pepper
  • Step 11

    Add ground beef and cook, stirring, until no longer pink.

  • 8 oz beef
  • Step 12

    Add the ingredients, and cook, stirring, for 30 seconds.

  • 2 tsp garlic
  • 1 tsp cumin
  • 0.5 tsp thyme
  • 0.25 tsp chili powder
  • Step 13

    In a large skillet or saute pan, heat the oil over medium-high heat. Add the ingredients, and cook, stirring, until soft, about 3 minutes.

  • 1 tbsp oil
  • 0.5 cup onion
  • 2 jalapeño pepper
  • Step 14

    Roll the yucca mixture into balls, about 1/4 cup each. Using a finger, press a deep hole into the center of each.

    Step 15

    Let sit until cool enough to handle.

    Step 16

    Add ingredients, and stir well to incorporate into a somewhat stiff dough.

  • 0.25 cup flour
  • 1.5 tsp salt
  • Step 17

    Add the eggs one at a time, stirring well with a large wooden spoon after the addition of each until smooth.

  • 2 egg
  • Step 18

    Drain and transfer to a large bowl. Using a potato masher, mash with the butter.

  • 2 tbsp butter
  • Step 19

    Reduce the heat to a simmer.

    Step 20

    In a large saucepan combine the yucca and 1 teaspoon of the salt, and enough water to cover. Set to bring to a boil.

  • 3 lb cassava
  • 3.25 tsp salt
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