Bocaditos De Yuca Recipes

CUBAN-STYLE YUCA

Steps:

• Place the yuca into a pan and fill with enough water to cover. Stir in salt. Bring to a boil over medium-high heat, cover, and cook until tender, about 15 minutes. Drain, and place yucca on a serving plate.
• Meanwhile, place the olive oil, onion, garlic, and lemon juice into a pan. Cook over medium heat about 5 minutes. Pour the hot olive oil mixture over the yuca, and serve immediately.

BOLITAS DE YUCA Y QUESO (FRIED YUCA BALLS STUFFED WITH CHEESE)

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.

10 BEST YUCA RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a yuca recipe in 30 minutes or less!

BOCADITOS DE YUCA

Steps:

• Cocina la yuca en una cacerola con agua hirviendo de 25 a 30 min. o hasta que se ablande; escúrrela. Muélela; ponla en un tazón mediano. Agrega el queso, la harina, el polvo para hornear y la yema; mézclalos bien.
• Bate la clara en un tazón pequeño utilizando la batidora a velocidad alta hasta formar picos duros (punto de merengue). Incorpora con cuidado a la mezcla de yuca. Divídela en 24 porciones; forma cada una en un leño. Haz rodar un leño a la vez en las migajas de galleta para recubrirlos de forma pareja.
• Calienta el aceite en una cacerola mediana a 375ºF. Mientras tanto, mezcla bien la mayonesa y el ajo.
• Agrega los leños de yuca por tandas en el aceite ya caliente; cocínalos 4 min. o hasta que queden bien dorados. Sácalos del aceite con una cuchara ranurada y escúrrelos en toallas de papel. Sírvelos calientes con la salsa de mayonesa y ajo.

PASTELES DE YUCA AS MADE BY IVáN EMILIO RECIPE BY TASTY

Steps:

• Heat ¼ cup (60 ml) of olive oil in a medium pot over medium-high heat. Add the pork, olives, sofrito, 1 tablespoon of annatto seasoning, salt, the beef broth cube, and water. Bring to a boil, then reduce the heat to medium-low, cover, and simmer for 1 hour, or until the pork is tender. Remove from the heat and let cool.
• Grate the yuca on the small holes of a box grater. Add to a large bowl filled with water as you are grating so the yuca doesn't turn brown.
• Drain and rinse the yuca, then wrap in a towel and squeeze to extract excess liquid until fully dry.
• Add the dry grated yuca to a large bowl with the remaining cup of olive oil, the beef broth, salt to taste, and the remaining 3-4 tablespoons of annatto seasoning. Mix well with your hands to combine.
• Cut the banana leaves into 24 10 x 12-inch (25x30 cm) rectangles. Cut parchment paper into rectangles of the same size.
• Turn a burner on the stove to high heat. One at a time, pass the banana leaves evenly over the flame for 1 minute or until the banana leaves turn brighter green and become pliable.
• To assemble the pasteles, stack a banana leaf over a piece of parchment on a clean work surface. Spread a bit of the pork cooking liquid over the leaf so that the pastel won't stick. Add about ½ cup (105 G) of the yuca mixture and spread into a square shape. Top with about a tablespoon of meat. To seal, fold the banana leaf and parchment paper in half from bottom to top, then fold the top back over the center and tuck in the sides. Tie with butcher's twine to secure. Repeat with the remaining ingredients.
• Bring a large pot of water to boil and season with 2 teaspoons of salt. Add the pasteles, cover, and cook for 30-40 minutes, or until the yuca mixture is firm. Remove the pasteles from the water.
• Enjoy!