Best 5 Fried Yuccas Cassava With Huancaina Sauce Recipes

GRILLED YUCCA WITH HUANCAINA SAUCE

Steps:

• Peel yucca and cut into 4 cylinders; then split in half and remove the root. Place yucca in a large pot. Add enough water to cover yucca and season with salt. Bring to a boil and simmer until fork tender, about 30 minutes.
• Remove from heat and allow to cool. Brush with butter and place on grill. Cook about 3 to 4 minutes per side. Remove and season with salt.
• Meanwhile, in a skillet, heat 2 tablespoons oil over medium heat. Add onion, aji, and garlic. Season with salt and pepper and saute until onion becomes translucent. Remove from heat and add to blender. Add cheese and hard-boiled egg and blend. Slowly drizzle in heavy cream and remaining 2 tablespoons oil until sauce consistency. Adjust salt before serving.
• Serve yucca with huancaina sauce, garnished with hard-boiled egg, olives, and cilantro.

FRIED YUCCAS (CASSAVA) WITH HUANCAINA SAUCE

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.

YUCCA WITH GARLIC SAUCE: YUCCA CON MOJO

Steps:

• Place the yucca in a large 6-quart pot. Cover with 5 quarts cold water. Add the salt and bring to boil over high heat. Lower heat to medium and cook covered until it feels tender when pierced with a fork but still keeps its shape, about 30 minutes. Be careful not to overcook because yucca can turn into a gooey paste. Turn the heat to low and leave the yucca in the hot water until ready to serve.
• For The Mojo Sauce: While the yucca cooks, prepare the mojo sauce. Heat the olive oil until fragrant in a medium frying pan over medium-high heat. Saute the onion rings until lightly golden. Add the garlic and the cumin and saute, stirring for a few seconds, until golden. Pour in the bitter orange juice. Season with salt and pepper, to taste. Very quickly, drain the yucca in a large colander and transfer to a decorative serving platter. Cover with the mojo sauce and serve piping hot.
• In Cuba and the Hispanic Caribbean, yucca con mojo is served alongside rice and beans and roast pork

FRIED CASSAVA (YUCCAS) WITH PERUVIAN HUANCAINA SAUCE

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.

FRIED YUCA WITH PERUVIAN CHEESE SAUCE

Steps:

• Make sauce:
• Pulse together sauce ingredients in a food processor until smooth.
• Fry yuca:
• If using fresh yuca, trim ends and cut crosswise into 3-inch pieces, then peel, removing waxy brown skin and pinkish layer underneath.
• Cover yuca (fresh or frozen) with cold salted water by 1 inch in a 4-quart pot. Bring to a boil, then reduce heat and simmer until yuca is tender when pierced with a wooden skewer, 15 to 20 minutes. Transfer with a slotted spoon to several layers of paper towels to drain, then cool 5 minutes. Cut yuca lengthwise into 1/8-inch-wide wedges, discarding thin woody core. (If there are pieces that have white parts to them, return them to barely simmering water and simmer until almost translucent.)
• Heat about 1 1/2 inches oil in a 4- to 5-quart heavy pot over moderate heat until it registers 360°F on thermometer.
• Fry yuca in 3 batches, turning occasionally, until golden, 3 to 5 minutes per batch. Transfer with a slotted spoon to paper towels to drain. (Return oil to 360°F between batches.) Sprinkle fries with salt and serve with cheese sauce.