Panamanian Carimanolas Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: DOUGH:
4 pounds boiled yuca
2 eggs
salt to taste
Filling:
8 tbsp. Spanish Olive Oil
2 cups onion, diced
1 cup green bell pepper, seeded and finely chopped
1 cup red bell pepper, seeded and finely chopped.
2 tablespoons olive oil for sautéing
8 cloves garlic, minced
1 pound ground beef
1 pound ground pork
3 large roma tomatoes, peeled, seeded, and chopped
1 teaspoon cumin, ground
1/4 teaspoon cinnamon
1/8 teaspoon ground cloves
1 teaspoon oregano
1/2 cup green olives, chopped
1 tbsp. capers
1/3 cup raisins
2 tbsp. tomato paste
2 envelopes sazon (culantro & achiote)
1/2 teaspoon salt and black pepper (to taste)
4 hard boiled eggs finely chopped.
|
|
Directions: |
Directions:I use frozen yuca bought at a Latin Store.
Boil in water with salt, remove stems and put through a grinder. Make a dough and add eggs. If dough is too sticky, add corn starch to your hands and shape into fist size (American) footballs.
In a large skillet, heat olive oil and add pork and hamburger, when meat is slightly brown, add garlic and onions. sauté until onions are transparent, add bell peppers and sauté additional 3 minutes. Then add rest of ingredients and simmer for 30 minutes until mixture is semi dry and not runny. Add eggs and remove from the heat, stir so eggs are incorporated.
punch a hole with your finger in one end of the football. add about a tbsp. of filling. Seal and fry in deep oil until golden brown. Serve with chimichuri or Colombian aji. |
|
Number Of
Servings: |
Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: The left over filling can be served over white rice as an extra entrée.
|
|
This recipe for Panamanian Carimanolas is from