Colombian Carimañolas

Carimañolas, are traditional fried snacks from Colombia’s Caribbean coast. You make them with cooked cassava dough, seasoned ground beef, and hot oil, creating a crisp golden exterior with a soft center. They are especially popular in Atlántico, Bolívar, and Córdoba, where people enjoy them for breakfast, as snacks, or from street-food vendors.

Although you can also find cheese-filled or chicken-filled versions, beef carimañolas are among the best-known varieties. They are often served with Colombian costeño sour cream or spicy ají sauce and are part of the Caribbean Colombian tradition of savory fried foods.

Colombian Carimañolas

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Recetas123
• Prep Time: 35 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 20 minutes
• Yield: 10
• Category: Dessert
• Cuisine: Colombian

Print Recipe

---

Ingredients

• 1 kg fresh cassava, peeled and cut into pieces
• 8 g salt (1 ¼ teaspoons)
• 30 g unsalted butter (2 tablespoons)
• 15 g pre-cooked cornmeal (2 tablespoons), only if needed

---

For the beef filling

• 350 g ground beef
• 120 g white onion, finely chopped (1 medium onion)
• 80 g ripe tomato, finely chopped (1 medium tomato)
• 50 g red bell pepper, finely chopped (½ small pepper)
• 10 g garlic, crushed (2 cloves)
• 15 ml vegetable oil (1 tablespoon)
• 3 g ground cumin (1 teaspoon)
• 2 g ground black pepper (½ teaspoon)
• 5 g salt (1 teaspoon)
• 15 g fresh cilantro, chopped (¼ cup)

For frying

• 750 ml vegetable oil (3 cups)

Preparation

1. Cook the cassava, place the cassava in a pot with enough water to cover it and add the salt. Cook for 25 to 35 minutes, until very tender and beginning to split open. Remove the woody center from each piece while it is still warm.
2. Make the dough, mash the warm cassava until completely smooth. Add the butter and knead until you have a soft, workable dough. When the cassava feels too wet, gradually add the cornmeal until you can shape portions without the dough sticking to your hands.
3. Cook the filling, heat the oil in a skillet and cook the onion, garlic, tomato, and bell pepper for 5 minutes. Add the ground beef, cumin, pepper, and salt. Cook for 8 to 10 minutes, breaking up the meat, until fully cooked and most of the liquid has evaporated. Stir in the cilantro and let the filling cool completely.
4. Shape the carimañolas, divide the cassava dough into 10 portions. Flatten one portion in your palm, place 35 g of beef filling in the center, and close the dough around it. Shape it into an elongated oval or cylinder, making sure there are no cracks.
5. Fry until golden, heat the oil over medium-high heat. Fry 2 or 3 carimañolas at a time for 4 to 5 minutes, until golden and crisp. Remove them with a slotted spoon and drain on paper towels.
6. Serve the carimañolas hot with Colombian costeño sour cream or ají sauce.

Chef’s tips

• Use fresh cassava and cook it until very tender so the dough holds together naturally.
• Let the beef filling cool before shaping the carimañolas.
• Seal the edges carefully to prevent the filling from leaking out.
• Keep the oil hot but not smoking, so the cassava becomes crisp without absorbing too much oil.

Traditional variations

Along Colombia’s Caribbean coast, you can also find carimañolas filled with fresh costeño cheese or shredded chicken. Cassava dough remains the main element, while the filling changes according to local habits and family recipes.

How to serve

Serve carimañolas immediately after frying, while their outer layer is still crisp. They are excellent for breakfast, a filling snack, or as part of a Caribbean-style appetizer platter. Traditionally, they pair well with costeño sour cream, spicy ají, or a cold drink.

Recommended accompaniments

• Colombian costeño sour cream
• Colombian ají sauce
• Colombian black coffee
• Corozo juice
• Tamarind juice

A culinary curiosity

Carimañolas share a Caribbean culinary connection with other stuffed cassava preparations found across Latin America. In Colombia, their elongated shape and fillings of beef, cheese, or chicken have made them one of the most recognizable fried foods from the Caribbean coast.