10 Sweet and Savory Yuca Recipes

• Preheat the oven to 400° F
• In a large pot with salted water cook the yuca for 15 minutes. Drain a set aside.
• In a medium bowl mix the olive oil, spices, salt and pepper. Add the yuca to the mixture, tossing to coat.
• Arrange the yuca mixture in a single layer in a baking dish coated with cooking spray and bake 30 to 40 minutes or until the yuca is tender and browned.
• Stir in lime juice, sprinkle salt and pepper and serve.

• In a large pot cover the yuca with water, add salt and bring to a boil, reduce the heat to medium low and cook about 15 to 20 minutes or until is tender.
• Remove the yuca from the water and pat dry with paper towels. Cut the cooked yuca into ½ – inch strips.
• Fill a large frying pan with enough vegetable oil to 350° F. When the oil is hot, place the yuca into the heated oil carefully. Fry them until golden brown on both sides about 6 to 8 minutes.
• Remove the yuca pieces from the oil using a slotted spoon and drain on paper towels. Sprinkle with salt and serve.

• Mash the yuca and add the masarepa, milk, butter and salt to your taste. Let mixture stand for five minutes.
• Make small balls with the yuca mixture. Shape the dough into thick cakes.
• Add the butter to a nonstick pan over medium heat. Place the arepas in the pan, and cook about 3 minutes on each side, until a crust forms or they are golden brown.

• Cook the yuca in a large pot with salted water over medium heat for about 15 minutes or until fork tender.
• Drain the yuca and remove any fibers from the center. Transfer to a large bowl and mash.
• Place the eggs in a bowl. Place the breadcrumbs in another bowl.
• Form 12 balls with the mash. Flatten them with your hands and place 1 piece of cheese in the center and form the ball again to cover the cheese.
• Dip the balls into the beaten egg covering all sides, and then cover them with breadcrumbs.
• Fill a large skillet with oil and heat over medium-high heat to 350F. Place the balls into heated oil and fry for 4 minutes or until brown on all sides, turning over once about halfway through. Remove from the oil and place on a plate lined with paper towels.

• In a large sauce pan over medium-high heat, warm the olive oil. Add the onion and cook until tender, about 5 minutes. Add the red bell pepper and cook for 1 minute more.
• Add the potatoes and yuca, reduce the heat to medium, cover and cook, stirring and scraping the bottom of the pan often, until the potatoes and yuca are almost tender but still hold their shape, about 20 minutes.
• Add 3 tablespoons of water, the garlic, paprika, ground cumin, chorizo and shrimp to the saucepan. Cook for about 6 minutes more. Taste and adjust the seasonings with salt and pepper.
• Mix all the avocado sauce ingredients in a blender and reserve. To serve divide the hash among individual plates, drizzle with the avocado sauce and top with and egg. Garnish with fresh cilantro and queso fresco and serve immediately.

• Place the yuca, water and salt in a medium pot. Cover with water and bring to a boil and cook about 30 minutes or until tender. Drain and set aside.
• While the yuca is cooking, heat the oil and butter in a frying pan over medium heat. Add the scallions and tomatoes, stir and cook about 7 minutes. Add cumin, salt and pepper. Stir and cook 2 minutes more.
• Add cream and cheese. Mix well and turn down the heat and cook for 3 minutes or until cheese has melted.
• Place the yuca in a serving dish, add the chorizo slices and pour the sauce on top. Serve it warm and garnish with scallions.

• In a food processor, combine all the ingredients. Pulse until the mixture resembles coarse meal. Then process continuously until the dough comes together.
• Form a ball, cover with plastic wrap and set aside for about 30 minutes.
• Turn the batter out onto a floured work surface and divide in half. With well-floured hands, shape into two logs.
• Using a knife, cut the dough into small squares. Pattern each cookie with a fork.
• Preheat an oven to 325°F. Place the Panderos on the cookie sheet, about 1 inch apart.
• Bake until light brown, about 15 minutes. Transfer the baking sheet to a rack and let the Panderos cool on the sheet for 5 minutes. Transfer them to the rack to cool completely. Store in an airtight container at room temperature.

• Place the yuca,½ tablespoon of salt, and water in a large pot. Cook over medium heat until the yuca is soft and tender. Drain the yuca and discard the water.
• Using a potato masher or food processor. Mash the yuca and mix with the remaining salt.
• Form small balls with the mashed yuca using your hands and place on a plate.
• Fill a large skillet with oil, deep enough to cover an entire ball and heat over medium-high heat.
• Carefully add the yuca balls to the oil and fry them for about 2 to 4 minutes or until golden on all sides, turning over once about halfway through.
• Remove from the oil and transfer to a plate lined with paper towels to absorb the oil. Sprinkle with the sugar, and cinnamon if using, while warm.

• Preheat the oven to 400F.
• In a large bowl place all the ingredients and mix well.
• Place the mixture in a buttered baking dish and bake for about 45 to 50 minutes or until golden browned. Let cool, cut into squares and serve.

Yuca Dough:

• In a large pot place the yuca, salt and enough water to cover. Bring to a boil, then reduce the heat to medium and cook for about 15 minutes or until fork tender.
• Drain the yuca and remove any fiber from the center. Using a potato masher, mash the yuca, cover and set aside.

To prepare the Meat Filling:

• In a large skillet, heat the oil over medium-high heat. Add the onions, red bell pepper and cook until soft, about 3 minutes. Add the garlic, scallions, cumin, salt, black pepper and cook for about 1 minute, stirring often.
• Add the ground beef and cook until the meat is cooked trough, about 7 minutes. Add the tomato paste and cook for 2 minutes more.
• Remove from the heat, adjust the seasoning and let it cool.

To make the Carimañolas:

• Divide the yuca mixture into 10 balls. Make a hole through the center of each ball with your finger. Place about 1 tablespoon of meat or cheese filling and gently close the ball, giving an oval shape.
• In a large pot heat the vegetable oil and heat to 350° F. Add the carimañolas to hot oil and cook about 2 to 3 minutes until golden brown, turning them often.
• Remove from the oil with a slotted spoon and drain on paper towels. Serve warm with ají.