Porque me encontré con unos blogs que tenían posteados unas recetas y fotos de muerte sobre una de nuestras recetas típicas, aquí va la receta (en English) de las famosas Carimañolas, pa que no se confundan. Esta receta es de mi amigo y colega Charlie Collins, uno de los mejores chefs de mi pais.
This is my friend and colleague Chef Charlie Collins´ recipe for Carimañolas. It is a typical Panamanian - Colombian fried food served at breakfast in our homes, or as appetizers in parties. The shape is oval, it resembles a kibbe.
CARIMAÑOLAS DE CARNE
CON SALSA PICANTE
Casava and Beef Fritters with Hot Sauce
Fresh yuca is available in most Latin American markets. This root with a tough brown skin ranges from 8 to 16 inches in length and from 2 to 4 inches in diameter. When peeled, yuca reveals a crisp white hard flesh, which turns ivory in color when cooked in salted water. It is widely used in Panamanian Cuisine particularly in soups and in carimañolas.
Makes 12 carimañolas
For the yuca “masa”:
2 pounds fresh yuca
Salt to taste
For the meat filling:
2 tablespoons vegetable oil
1 teaspoon annatto paste
4 cloves garlic, minced
1 medium Spanish onion, finely chopped, approximately 1 cup
½ pound ground lean beef
2 teaspoons dried oregano leaves, crumbled
2 fresh coriander leaves, chopped
1 tablespoon Worcestershire sauce
1 teaspoon scotch bonnet hot sauce, optional*
1 teaspoon salt, or to taste
Freshly ground black pepper to taste
1. Cut the yucca root in cylinders 4 inches in length, and then peel the thick brown skin off. Cut each cylinder in 4 sticks and place in a bowl with tap water while you peel the rest.
2. In a large pot bring salted water to a rolling boil. Add the yuca sticks and cook for approximately 15 to 25 minutes, or until it is tender but not mushy. Remove form the fire and strain allowing it to cool for about 1 hour. Cut the yuca sticks into small cubes.
3. In the bowl of a food processor fitted with a steel blade, process the yuca in two or three parts, until it is completely mashed to a smooth, thick consistency. Place the purée in a large bowl and keep covered until ready to form the carimañolas.
4. Prepare the meat filling. In a medium skillet, heat the oil with the annatto paste. Add the garlic, onion and ground beef and cook until the meat is slightly brown. Add the rest of the ingredients and season with salt and pepper to taste. Cook the filling at medium heat until most of the meat juices have evaporated and the filling is moist but not juicy. Remove from the heat and let the filling cool completely.
5. To form the carimañolas, wet your hands with a little oil and take a small amount of the mashed yucca in the palm of your hand. Roll the yuca between both hands and work it to the shape of an egg. Press your finger in the middle to make room for one teaspoon of the filling. Press de the filling in, close the carimañola, and finish giving it an oval shape. Dust with flour and place in a baking sheet lined with wax paper. Repeat the process until you have made 12 carimañolas.
6. In a large skillet, add enough oil and heat to about 350°F. Fry the carimañolas turning them often until they are light brown. Drain over paper towels and serve hot with the Salsa Picante, recipe follows.
Etiquetas: cocina panameña, recetas