Bocaditos De Yuca Recipes

Steps:

• Cocina la yuca en una cacerola con agua hirviendo de 25 a 30 min. o hasta que se ablande; escúrrela. Muélela; ponla en un tazón mediano. Agrega el queso, la harina, el polvo para hornear y la yema; mézclalos bien.
• Bate la clara en un tazón pequeño utilizando la batidora a velocidad alta hasta formar picos duros (punto de merengue). Incorpora con cuidado a la mezcla de yuca. Divídela en 24 porciones; forma cada una en un leño. Haz rodar un leño a la vez en las migajas de galleta para recubrirlos de forma pareja.
• Calienta el aceite en una cacerola mediana a 375ºF. Mientras tanto, mezcla bien la mayonesa y el ajo.
• Agrega los leños de yuca por tandas en el aceite ya caliente; cocínalos 4 min. o hasta que queden bien dorados. Sácalos del aceite con una cuchara ranurada y escúrrelos en toallas de papel. Sírvelos calientes con la salsa de mayonesa y ajo.

Steps:

• Place the peeled and quartered yuca in a pot and cover it with at least 2 quarts water. Cook over high heat until tender, about 30 minutes. Drain the yuca in a colander for 2 minutes. Transfer to the bowl of an electric mixer and add the butter, 1/4 cup of the oil and salt to taste. Mix on medium speed until well incorporated, about 3 minutes. Refrigerate until cool, 15 to 20 minutes.
• Shape the yuca dough into eight 4-ounce balls. Make a hole in one of the balls with your finger and stuff it with a tablespoon of the mozzarella. Flatten it into a thick patty (a tortilla). Repeat with the remaining balls.
• Heat the remaining 3 tablespoons oil in a skillet over medium heat. Add 4 yuca patties and cook until light golden brown, 1 to 2 minutes per side. Repeat with the remaining patties, adding more oil as necessary. Top the tortillas with the Ensalada Criolla.
• Combine the tomatoes, onion and pepper in a large bowl. Add the cilantro, lime juice and salt to taste and toss. Yield: 8 servings

Steps:

• Fill a large pot with water and bring to a boil over high heat.
• Prepare the yuca: Fill a large bowl with water. Peel the yuca with a sharp peeler or paring knife, then chop it into 2-inch pieces, tossing them in the bowl of water as you go to avoid discoloration.
• Make the mojo: Bring olive oil to a simmer in a deep skillet over medium heat. Add onion, garlic, peppercorns, bay leaves and 1/2 teaspoon salt, stirring well to incorporate. Cook until the onions are translucent and soft, stirring often and being careful not to let the onions brown, about 5 to 7 minutes. Remove from heat and add vinegar, and add salt to taste.
• Once water is at a rolling boil, add 1/4 cup salt, then carefully add yuca. Boil for 20 to 30 minutes, until a sharp knife goes through easily, careful not to let yuca overcook and become mushy.
• Drain yuca and transfer to a serving dish. Pour over warm mojo and serve.