Crispy Yuca Carimañolas with Beef or Cheese

Why You’ll Love This Recipe

• Golden-crisp outside, tender yuca inside, with a juicy beef center or melty cheese pull.
• Two classic Colombian dips: tangy suero costeño and vibrant cilantro-lime ají.
• Make-ahead and freezer-friendly—great for parties or quick snacks.
• Clear, home-cook friendly steps with precise times, temps, and measurements.

Grocery List

• Produce: Yuca (cassava), onion, garlic, jalapeño, scallions, cilantro, limes
• Dairy: Unsalted butter, sour cream, buttermilk, queso costeño or mozzarella, mayonnaise
• Pantry: Ground beef, tomato paste, neutral frying oil, cornstarch, white vinegar, beef broth (or water), kosher salt, black pepper, cumin, dried oregano, paprika

Full Ingredients

Yuca Dough

• 3 lb fresh yuca (cassava), peeled and cut into 2-inch chunks
• 1 tbsp kosher salt (for boiling water)
• 1 tbsp unsalted butter
• 1 tsp kosher salt (for the dough)
• 2 tbsp cornstarch (tapioca or cassava starch also work)

Beef Filling (Picadillo)

• 1 tbsp neutral oil
• 1 lb ground beef (85% lean)
• 1 small onion, finely diced (about 1/2 cup)
• 2 garlic cloves, minced
• 2 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp paprika (or 1/2 tsp annatto/achiote powder)
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup beef broth or water
• 2 tbsp chopped cilantro (stir in off heat)

Cheese Filling

• 6 oz queso costeño, mozzarella, or Oaxaca, shredded or crumbled
• 1 tsp cornstarch (helps prevent leaks when frying)

Cilantro-Lime Ají

• 1 cup packed cilantro leaves and tender stems
• 1 jalapeño, seeded (use 1/2 for mild)
• 2 scallions, chopped
• 1 small garlic clove
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 tbsp fresh lime juice
• 1 tbsp white vinegar
• 1/4 tsp kosher salt
• 2–3 tbsp cold water to thin (as needed)

Quick Suero Costeño–Style Dip

• 3/4 cup sour cream
• 1/4 cup buttermilk
• 1 tsp fresh lime juice
• 1/2 tsp kosher salt

For Frying & Serving

• 2 quarts neutral oil (canola, sunflower, or peanut) for deep frying
• Lime wedges and chopped cilantro for serving

Step-by-Step Instructions

Step 1: Boil and Mash the Yuca

Place the peeled, chunked yuca in a large pot and cover with cold water by 1–2 inches. Add 1 tbsp kosher salt. Bring to a boil over high heat, then reduce to a lively simmer and cook for 20 minutes, until the pieces are easily pierced with a knife. Drain well. While still warm, remove and discard any tough, fibrous cores running through the center. Mash the yuca until smooth (use a potato ricer or masher). Mix in 1 tbsp butter, 1 tsp kosher salt, and 2 tbsp cornstarch until a cohesive, smooth dough forms. Let the dough cool until just warm to the touch, about 5 minutes.

Step 2: Cook the Beef Filling

Heat 1 tbsp oil in a skillet over medium heat. Add the onion and cook for 3 minutes until translucent. Stir in the garlic and cook 30 seconds. Add the ground beef, breaking it up, and cook for 5 minutes until no longer pink. Stir in tomato paste, cumin, oregano, paprika, 1 tsp kosher salt, and 1/2 tsp black pepper; cook 1 minute to bloom spices. Pour in 1/4 cup broth and simmer for 3–4 minutes until thick and saucy, not wet. Off heat, stir in 2 tbsp chopped cilantro. Spread on a plate to cool completely, 10 minutes.

Step 3: Make the Dips

For the cilantro-lime ají, blend cilantro, jalapeño, scallions, garlic, mayonnaise, sour cream, lime juice, vinegar, salt, and 2 tbsp cold water until smooth and spoonable. Adjust with 1 more tbsp water if needed. Chill until serving. For the quick suero, whisk sour cream, buttermilk, lime juice, and salt until smooth; chill.

Step 4: Portion the Dough and Prep the Fillings

Mix the shredded cheese with 1 tsp cornstarch. Divide the yuca dough into 16 equal portions (about 2 oz/60 g each). Keep covered with a towel so they don’t dry out.

Step 5: Fill and Shape the Carimañolas

Working one piece at a time, lightly oil your hands. Flatten a dough ball into a 4-inch oval about 1/4 inch thick. Add 1.5 tbsp cooled beef filling or about 1 oz cheese to the center. Fold the dough over the filling and pinch to seal, expelling air. Shape into a smooth torpedo with tapered ends. If cracks form, patch with a pea-sized bit of dough. Repeat to make 8 beef and 8 cheese carimañolas. Arrange on a parchment-lined sheet pan.

Step 6: Chill to Set

Refrigerate the shaped carimañolas for 15 minutes to firm up. This step keeps them from splitting and helps achieve an extra-crispy crust.

Step 7: Fry and Serve

Pour oil into a deep pot to a depth of 2 inches and heat to 350°F (175°C). Fry in batches of 4–6, turning once, for a total of 7 minutes per batch (about 3.5 minutes per side) until deep golden brown. Maintain oil between 330–350°F. Transfer to a wire rack set over a baking sheet and immediately sprinkle with a little salt. Serve hot with suero costeño and cilantro-lime ají, plus lime wedges.

Pro Tips

• Remove the woody core from each yuca piece after boiling—leaving it in causes stringy dough.
• If the dough feels sticky, knead in 1–2 additional teaspoons of cornstarch, a little at a time, until smooth but not dry.
• Keep fillings cool and the dough slightly warm for easy sealing and fewer cracks.
• Don’t overcrowd the fryer; temperature drops lead to greasy carimañolas. Aim for 330–350°F at all times.
• Use a wire rack (not paper towels) after frying to keep them shatter-crisp.

Variations

• Caribbean Picadillo: Add 2 tbsp chopped green olives and 1 tbsp raisins to the beef for a sweet-savory note.
• Cheese & Ham: Tuck a strip of cooked ham alongside the cheese for a deli-style twist.
• Oven/Air-Fryer: Brush with oil; bake at 425°F for 18–22 minutes or air-fry at 390°F for 12–14 minutes, turning once. Still crisp, but slightly less blistered than deep-fried.

Storage & Make-Ahead

Refrigerate shaped, uncooked carimañolas up to 24 hours. For longer storage, freeze on a tray until solid, then transfer to a freezer bag for up to 2 months; fry from frozen at 350°F for 8–9 minutes. Cooked leftovers keep 3 days in the fridge; reheat at 375°F for 12–15 minutes or in an air fryer at 360°F for 8–10 minutes. Dips keep refrigerated for 3–4 days.

Nutrition (per serving)

Approximate for 2 carimañolas with 2 tbsp total dips: 480 calories; 24 g fat; 52 g carbohydrates; 16 g protein; 590 mg sodium; 3 g fiber. Values will vary based on cheese choice and oil absorption.