Yuca Frita with Mojo

Ingredients

• about 680 g Yuca
• 3 cups Vegetable Oil
• 6 cloves Garlic
• 1/4 cup Lime Juice
• 2 tablespoons Orange Juice
• 2 tablespoons Olive Oil
• 1/2 teaspoon Cumin
• 1 teaspoon Salt
• 1/4 teaspoon Black Pepper

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

Instructions

1. 1Peel the about 680 g Yuca and cut it into 5.08 cm pieces. Place the yuca pieces in a large heavy-bottomed pot and cover with water. Add 1 teaspoon Salt to the water. Bring the water to a boil over high heat and cook for 20 minutes, or until the yuca is tender when pierced with a fork.
2. 2Drain the yuca well. Let the yuca cool slightly for about 10 minutes, just until it is safe to handle. Cut each 5.08 cm piece of yuca lengthwise into fry-shaped sticks, about 1.27 cm thick.
3. 3Pour the 3 cups Vegetable Oil into a large, heavy-bottomed skillet. Heat the vegetable oil over medium-high heat until it reaches 175°C.
4. 4Carefully add the yuca sticks to the hot vegetable oil in batches, making sure not to overcrowd the skillet. Fry the yuca sticks for 5-7 minutes per batch, until they are golden brown and crispy. Use a slotted spoon to remove the fried yuca from the oil and place them on a plate lined with paper towels to drain.
5. 5While the yuca is frying, prepare the mojo sauce. Mince the 6 cloves Garlic. In a medium bowl, combine the minced garlic with the 1/4 cup Lime Juice, 2 tablespoons Orange Juice, 2 tablespoons Olive Oil, 1/2 teaspoon Cumin, and 1/4 teaspoon Black Pepper.
6. 6Stir the mojo sauce ingredients together until well combined. Taste the sauce and add more salt or pepper if desired.
7. 7Serve the hot Yuca Frita immediately with the mojo sauce on the side for dipping.

Related Guides