Fried Yuca With Peruvian Cheese Sauce Recipes

Steps:

• Peel and rinse cassava. Cut in 2 or 3 pieces depending the size. Cook yuccas in salted water until soft and tender when pierced with a fork. Drain and cool.
• Cut cassava in ½ x 2 inches (1.5 x5 cm).
• Heat oil in a skillet and fry cassava until golden. Season. Drain fat in paper towel.
• cassava sticks may be freezed until ready to use. Remove from freezer and place immediately in hot oil until golden and crispy.
• Serve with Huancaína Sauce as an appetizer.
• Huancaína Sauce:.
• Place chili in a blender. Pour milk and blend.
• Sauté onion with garlic in oil until cooked.
• Add this mixture to blender together with the cheese.
• While blending add oil until a creamy sauce is obtained.

Steps:

• Rotisserie Chicken:
• Rinse the chicken very well, and cut off all the fat. Tuck the wings under the back of the chicken.
• Make a paste by mixing the garlic, huacatay, pepper, salt, aji, cumin, lemon or lime juice and achiote. Spread paste on the chicken and rub well from outside to inside. Let stand in the refrigerator for 2 hours or more, for a good flavor.
• Preheat oven to 350 degrees F. Put the chicken in the roasting pan with lid. Cook, covered, for 1 1/2 hours or until it is golden brown.
• Yucca Root:
• After you have peeled and boiled the yucca. Cut it into a French fry shape. In a deep pot or a deep-fryer heat oil to 350 degrees F. Fry the yucca in batches, if necessary, until golden brown and crispy. Sprinkle with salt to taste.
• Aji sauce:
• Mix cream of aji, olive oil, green onions, and lime juice in a medium bowl.
• Cheese sauce:
• Blend queso fresco, red onion, oil, milk, turmeric mixture, chile, salt and pepper, and lemon juice in a blender until it becomes creamy.
• Put the whole chicken on a plate with the fried yucca root around, and the 2 sauces on the side for dipping. This is the way my kids started to eat the chicken I make, and thank you God, no more chicken fingers.

Steps:

• Bring a large pot of water to boil over high heat. Trim the ends of the yuca and peel thoroughly (see Tip). Cut yuca in half crosswise, then quarter each piece lengthwise. (Do your best to make them the same size to ensure even cooking.)
• Add yuca to boiling water and cook until fork tender, 15 to 20 minutes. Drain yuca, then transfer to a large bowl. Using a fork, remove and discard any hard fibers at the center of each piece. While the yuca is still hot, mash it using a large fork or potato masher until mostly smooth (a few chunks are O.K.). Set aside and cool to room temperature, about 20 minutes.
• Add cheese, heavy cream, 1 beaten egg and salt, and mix until well combined. Wetting your hands as necessary to prevent sticking, scoop out about 1/4 cup yuca mixture (it will be soft and sticky) and roll between your palms into golf-ball-size rounds. You should have about 16 balls.
• Separate the flour, panko and the remaining 3 eggs into three shallow containers. Lightly beat the eggs. Working in batches of 2 to 3 balls, dredge each ball in the flour, then the egg, then the panko, making sure it is well coated with each one. Transfer to a large plate and prepare the rest of the balls.
• In a large skillet, heat 1/4-inch vegetable oil over medium-high. (The oil is ready when a pinch of flour sizzles when added to the pan.) Transfer half the yuca balls to the pan and fry, rotating frequently, until golden brown all over, 4 to 5 minutes. Using a slotted spoon, transfer yuca balls to a paper towel-lined plate to drain. Repeat with remaining yuca balls and serve immediately.

Steps:

• Place the yuca into a large pot, and add water to cover. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the yuca can be pierced easily with a fork, 20 to 30 minutes. Drain, and allow to steam for several minutes until cool enough to handle. Cut the yuca into french fry-sized sticks, discarding the fibrous core.
• Heat oil in deep-fryer to 375 degrees F (190 degrees C).
• Fry the yuca in batches until golden brown and crispy, about 5 minutes per batch. Remove with a slotted spoon, and drain in a paper towel-lined bowl. Toss with salt to taste, and serve hot.

Steps:

• Peel and rinse yuccas.
• Cut in 2 or 3 pieces depending on the size.
• Cook yuccas in salted water until soft and tender when pierced with a fork. Drain and cool.
• Cut yuccas in ½ x 2 inches (1.5 x5 cm).
• Heat oil in a skillet and fry yuccas until golden. Season.
• Drain fat in paper towel.
• Yucca sticks can be frozen until ready to use.
• Remove from freezer and place immediately in hot oil until golden and crispy.
• Serve with Huancaína Sauce as an appetizer.
• Huancaína Sauce:.
• Place ají in a blender.
• Pour milk and blend.
• Sauté onion with garlic in oil until cooked.
• Add this mixture to blender together with the cheese.
• While blending add oil until a creamy sauce is obtained.

Steps:

• Start making making the Green Sauce. Combine lettuce, mayonnaise, lime juice, cilantro, peppers, garlic, and salt in a blender. Blend until smooth. Put into a serving dish.
• Next, we fry the yucca. Peel the yucca with a knife and throw away the hard skin. Cut the flesh into 1/2 inch thin strips about 4 inches long. Heat a large iron skillet or nonstick frying pan to medium high heat with about half your oil. I like grape seed oil because it gives a nice crispness to the yucca and it's healthy. Reserve the remaining oil for the 2nd half of your yucca. Organize the yucca in the frying pan into a single layer. fry half the yucca until light golden brown and then flip it over to fry on the other side. Remove when it's golden brown on both sides and place onto a paper towel to drain. Cook the 2nd batch the same way.
• Serve the yucca on a plate, and give each person a small bowl or cup of the green sauce for them to dip their yucca into.