Panamanian Beef-Stuffed Carimañolas
Cassava pastries filled with seasoned ground beef, onion, bell pepper, garlic, and tomato. Makes 4 servings; times and serving size are estimates.
Soft cassava dough wraps a filling of beef cooked with vegetables and cumin. Shape the pastries into ovals and fry until golden on the outside. This version uses quantities supported by Panamanian and Latin American carimañola recipes.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Cook the cassava
Put the cassava in a pot, cover it with water, and cook until tender when pierced with a fork, but not falling apart. Drain it and remove any tough central fiber.
Ready to continue when: The cassava is tender when pierced but still holds its shape.
20 min - 02
Make the filling
Heat the oil for the filling in a skillet. Add the onion, red bell pepper, and garlic, and cook, stirring, until tender. Add the ground beef and cumin; cook, stirring, until the beef is fully cooked. Stir in the tomato paste and cook for a couple more minutes.
Ready to continue when: The beef is fully cooked, and the filling has no free liquid.
12 min - 03
Make the dough
Mash the drained cassava while it is still warm and mix it with the salt until smooth and workable. Let the filling cool before shaping the pastries.
Ready to continue when: The dough is smooth and can be shaped without crumbling.
5 min - 04
Fill and seal
Divide the dough into portions. Flatten each one in your palm, place a tablespoon of filling in the center, and close the dough around it. Shape into ovals, sealing the edges well.
Ready to continue when: Each pastry is oval and sealed, with no filling visible at the seams.
15 min - 05
Fry the carimañolas
Heat the frying oil in a skillet. Fry the carimañolas in batches, turning them so they brown evenly. Drain on paper towels before serving.
Ready to continue when: The carimañolas are golden on the outside and drain without excess oil.
3 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.