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Carimañolas
Golden, crispy yuca pastries stuffed with spiced pork and Bush’s Best® Chili Magic® Chili Starter, served with a zesty garlic-cilantro sauce. Traditionally only seen in South and Central America, these savory hand pies are packed with juicy meat and chili flavors with a crunchy exterior that makes them memorable and unique to any menu.
- Prep Time
45 Mins
- Cook Time
15 Mins
- Serves
30
INGREDIENTS
Yuca Dough
- 1 ½ lb yuca, frozen, peeled, cubed
- 4 oz butter, unsalted
- 2 tsp salt
- 3 each cage free eggs
- 1-2 Tbsp flour
Pork Filling
- ½ lb bacon, diced
- 6 oz white onion, diced
- 2 oz scallions, chopped
- 1 Tbsp garlic, fresh, chopped
- ½ lb ground pork
- 1 each tomato, fresh, peeled, seeded and diced
- 2 cups Bush’s Best® Chili Magic® Chili Starter
Garlic Citrus Mojo de Ajo
- ¼ cup fresh garlic, fresh, chopped
- ½ bunch cilantro, fresh
- ½ cup white onion, diced
- 1 cup orange soda
- 2 each lime, zested and juiced
- 1 quart canola oil
- 1 Tbsp salt
Optional Toppings
- 1 Tbsp scallions, for garnish
INGREDIENTS
Yuca Dough
- 1 ½ lb yuca, frozen, peeled, cubed
- 4 oz butter, unsalted
- 2 tsp salt
- 3 each cage free eggs
- 1-2 Tbsp flour
Pork Filling
- ½ lb bacon, diced
- 6 oz white onion, diced
- 2 oz scallions, chopped
- 1 Tbsp garlic, fresh, chopped
- ½ lb ground pork
- 1 each tomato, fresh, peeled, seeded and diced
- 2 cups Bush’s Best® Chili Magic® Chili Starter
Garlic Citrus Mojo de Ajo
- ¼ cup fresh garlic, fresh, chopped
- ½ bunch cilantro, fresh
- ½ cup white onion, diced
- 1 cup orange soda
- 2 each lime, zested and juiced
- 1 quart canola oil
- 1 Tbsp salt
Optional Toppings
- 1 Tbsp scallions, for garnish
DIRECTIONS
- YUCA DOUGH: Peel and cube yuca. Place in pot, barely covering yuca with salted water, and bring to boil. Reduce heat to medium and cook about 12 minutes.
- Drain water, remove any fiber from the center, and gently mash with a potato masher. Using a standing mixer, blend butter, salt, egg, and flour with yuca using a paddle attachment until ingredients are fully incorporated. The ideal consistency should be a soft dough, not too sticky or too dry, but able to be handled. Adjust with extra flour if needed. Allow dough to rest until filling is cooled.
- MAKE FILLING: Place diced bacon in a cold, heavy-bottom skillet. Turn heat to medium and render fat for 5-8 minutes. Turn heat up to high, add onions, scallions, garlic, salt, and seasoning blend to pan, and sauté until fragrant, 1-2 minutes. Add ground pork and sauté until browned and golden, 5-8 minutes. Add tomatoes and Chili Magic® to deglaze pan. Bring to a simmer and let cook for about 15 minutes, set aside.
- FORM PASTRIES: Take 3 Tbsp of yuca dough and flatten it in your palm before stuffing it with 3 Tbsp of pork filling. Fold dough over to enclose filling and pinch it closed. The stuffed pastry should be about 3-4 inches long.
- MAKE MOJO DE AJO: Combine all ingredients except oil in a blender. While pulsing at low speed, pour in oil. Season and taste. Set aside and reserve.
- FRY: Fry yuca pastries at 350 degrees F for about 3-4 minutes or until golden, crispy, and even in color.
- SERVE: To service, plate 3 golden-brown carimañolas garnished with chopped scallions alongside a ramekin of mojo de ajo.
