Panamanian Carimanolas Recipe 395 Food
PANAMANIAN CARIMANOLAS RECIPE - (3.9/5)
Provided by JimMac
Number Of Ingredients 20
Steps:
- In a large saucepan combine the yucca and 1 teaspoon of the salt, and enough water to cover. Bring to a boil. 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. 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. 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. 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. Simmer, stirring until thick. Remove from the heat and adjust seasoning to taste. Let sit until cool enough to handle. Roll the yucca mixture into balls, about 1/4 cup each. Using a finger, press a deep hole into the center of each. Spoon about 2 teaspoons of the filling into the center of each ball and gently work the yucca dough around it to completely enclose. Heat the oil to 330 to 340°F. 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. 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. Serve hot or at room temperature.
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- Bring 4 quarts of water to a boil. Add a pinch of salt and chopped yucca root. Keep boiling until yucca flakes easily with a fork. Remove from heat and drain water. In a mixing bowl, mash boiled yucca root with a pinch of salt. Mash until texture is smooth. (Do not use blender or hand mixer.) Put to the side and let cool while cooking the beef stuffing.
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- Take cooled mashed yucca and make a ball of mashed yucca roughly smaller than a baseball. Flatten it out while keeping a depression in the middle of the mash. Put 1 tablespoon of cooled beef mixture in the middle of mash. Pull the mash around the center ball of beef and cover completely. (You should have a football-shaped mashed yucca with the beef center fully covered.) Place all the footballs on a wax paper-lined tray and cool at room temperature for 15 minutes.
- Heat up 3 cups of oil in a high-sided saute pan on high heat. Brown the yucca football on all sides until crispy brown. Keep turning until fully browned on all sides. The resulting creation is carimanolas and is delicious! Lightly dust with crushed salt or chile lime salt after taking them out of the oil for an even richer flavor. Serve with your favorite salsa and wedges of fresh lime! Enjoy!
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- Add about 2 tablespoons of salt and bring to a boil over medium-high heat. Adjust heat to maintain a gentle simmer and cook the yucca until it’s tender but not too soft, about 15-20 minutes.
- While still hot, remove yucca with a slotted spoon or tongs and run through a food mill or place in a bowl and mash with a potato masher (refer to NOTE below).
- *Tip: The yucca will become more difficult to process as it cools so reserve a small amount of the cooking water to add to the yucca by the spoonful as needed.*
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