Yuca Fries with Mojo Sauce (Dairy & Nut-Free)

Ingredients

• about 910 g Yuca
• 2 tbsp Olive Oil
• 1 tsp Salt
• 6 cloves Garlic
• 0.5 cup Orange Juice
• 0.25 cup Lime Juice
• 1 tsp Oregano
• 0.5 tsp Cumin

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Carefully peel the about 910 g of yuca. Cut the peeled yuca into pieces approximately 7.62-10.16 cm (7.5-10 cm) long, then cut each piece lengthwise into thick fries, about 1.27 cm (1.25 cm) thick.
2. 2Place the cut yuca fries in a large heavy-bottomed pot and add enough water to cover them completely. Stir in the 1 tsp of salt. Bring the water to a boil over high heat (100°C / 100°C), then reduce the heat to medium-high and boil for 15-20 minutes, or until the yuca is slightly tender when pierced with a fork but not falling apart.
3. 3Carefully drain the boiled yuca fries using a colander. Spread the drained yuca fries in a single layer on a clean kitchen towel or paper towels and gently pat them completely dry to remove excess moisture, which helps them crisp up during frying.
4. 4Heat the 2 tbsp of olive oil in a large 30.48 cm skillet over medium-high heat (approximately 176.7-190.6°C / 175-190°C). Once the oil is shimmering, carefully add the dried yuca fries to the skillet in a single layer, working in batches if necessary to avoid overcrowding. Fry for 5-8 minutes per side, turning occasionally, until the yuca fries are golden brown and crispy on all sides.
5. 5While the yuca fries are cooking, mince the 6 cloves of garlic very finely. In a small bowl, combine the minced 6 cloves of garlic with the 0.5 cup of orange juice, 0.25 cup of lime juice, 1 tsp of oregano, and 0.5 tsp of cumin. Stir well to combine all the ingredients for the mojo sauce.
6. 6Remove the crispy yuca fries from the skillet and transfer them to a serving plate. Serve the hot yuca fries immediately with the prepared mojo sauce for dipping.

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