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Carimañola with spicy peppers, served with fresh coriander
Crispy fried cassava dough filled with spicy beef, shown cut open

Carimañola with Spicy Beef Filling

Author: Flavelo
Recipes Main Courses Quick Meals
Carimañola is an iconic breakfast or snack of the Caribbean coast. Traditionally, spicy meat ragout is stuffed into dough kneaded from boiled cassava (yuca), then fried until crispy. In this version we work with a more accessible flour dough designed to embrace the rich flavour profile of the filling. The secret lies in the contrast: the outer shell crunches, the inner filling is juicy and spicy.
🕒 Prep Time 30 mins
🍳 Cook Time 20 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 750 kcal
🌍 Cuisine Latin-American

Ingredients

Equipment Needed

  • Frying pan for filling
  • Deep pot or fryer for deep frying
  • Mixing bowl for dough
  • Kitchen paper

Allergen Information

⚠️ Egg
⚠️ Cereals containing gluten

Instructions

1 ✓

Cut roast beef into very small cubes or shred into fibres. Crush garlic, dice pepper finely.

Tip: Filling is best when homogeneous, so every bite gets every flavour.
2 ✓

Heat a little oil (approx. 2 tbsp) in a pan, and fry garlic and pepper for 2-3 minutes until pepper softens and starts to smell fragrant.

Tip: Pre-frying aromatic vegetables deepens flavours (start of caramelisation).
3 ✓

Add meat, salt, pepper and sugar. Fry together for a few minutes, then mix in fresh coriander. Set aside to cool.

Tip: Sugar in small amounts helps highlight savoury taste of meat (flavour enhancement).
4 ✓

For the dough, mix flour with salt. Add eggs and gradually add water while kneading. Work until you get smooth, elastic, non-sticky dough.

Tip: Kneading develops gluten network which holds dough together in hot oil.
5 ✓

Form balls from dough, flatten into palm-sized discs. Pile meat filling in centre, then close and shape into an oval. Ensure no air remains inside.

Tip: Air bubbles can expand during frying and burst the dough.
6 ✓

Heat oil to medium hot (approx. 170°C). Fry balls until golden brown (approx. 4-5 minutes), then drain on kitchen paper.

Tip: If oil isn't hot enough, dough absorbs it; if too hot, inside remains raw.
7 ✓

Serve fresh, decorated with coriander.

Tip: Hot, crispy food goes excellently with a tangy dip.

Recipe FAQ

Why does the dough crack during frying?
If the oil isn't hot enough, the dough soaks it up and can fall apart. If too hot, the outside burns before the structure sets.
Can I use other meat?
Yes, minced pork or chicken is also excellent, the main thing is seasoning.

Ingredients

  • 300 g Roast beef (or minced meat)
  • 500 g Plain flour
  • 2 Eggs (into the dough)
  • 1 Red pepper
  • 3 cloves Garlic
  • 1 tbsp Sugar
  • 1 tbsp Fresh coriander
  • 500 ml Oil for frying
  • 1 tsp Salt
  • 0.5 tsp Ground black pepper
  • 200 ml Water (lukewarm)