Yuca Pie Recipes

GARLIC ROASTED YUCA

Steps:

• Preheat oven to 375 degrees.
• Cut the yuca into 3 inch pieces, peel off the brown skin with a sharp paring knife and discard. Cut the yuca in half and set aside in a bowl of cold water. Fill a pot with enough cold water to cover the yuca and bring to a boil. Add the salt to the water, add the yuca to the pot and return to a boil. Cook the yuca for 15 minutes to soften. Drain and cool for several minutes before handling. With a sharp knife remove any thick fibers from the center of the yuca. Place the yuca into a vegetable roasting dish and sprinkle evenly with the cumin and the black pepper.
• Cut the bacon coarsely and place in a saucepan over medium heat. Cook the bacon until the fat has been rendered and the bacon is crisp. Remove the bacon and set aside. To the bacon fat add the olive oil and warm slowly, before adding the sliced garlic. Toast the garlic to a pale golden brown before pouring the garlic and oil over the yuca in the roasting dish. Add the cooked bacon to the yuca and, with a spoon, stir to combine evenly.
• Combine the bread crumbs with the chopped nuts and sprinkle on top of the yuca. Place the dish into the oven and roast for 25 minutes or until the top is browned and crisp.

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.

YUCA FRITTERS (AREPITAS DE YUCA) RECIPE BY TASTY

Steps:

• Using a sharp knife, stand each piece upright and carefully slice off the skin.
• Grate the yuca on the small holes of a box grater.
• Add the grated yuca to a large bowl, along with the softened butter, egg, sugar, anise seeds, and salt. Mix until thoroughly combined.
• In a high-walled skillet, heat the canola oil over medium-high heat until shimmering.
• Working in batches, scoop 2 tablespoons of the yuca mixture at a time into your hand and gently press into a ½-inch (1 ¼ cm)-thick fritter. Place on the edge of a metal spatula and carefully lower into the hot oil. Fry the fritters for about 2 minutes on each side, until golden brown. Transfer the fritters to a plate lined with paper towels to drain. Sprinkle lightly with salt.
• Serve the fritters warm.
• Enjoy!

CRISPY YUCA FRIES

Steps:

• Peel most of the yuca, trimming off the tough end. Cut yuca in thirds. Stand each section on its end and carefully cut lengthwise into quarters.
• Place yuca in a saucepan of cold water. Bring to a boil over high heat; reduce heat to medium and simmer until just barely tender, 5 to 6 minutes. Drain yuca on a paper towel-lined plate. Let cool to room temperature.
• Heat olive oil in a skillet over medium-high heat. Add yuca and fry until golden brown and crispy, 2 to 3 minutes per side. Transfer to a paper towel-lined plate and let rest for a few minutes before serving.

PASTELES DE YUCA (CASSAVA MEAT PIE) RECIPE - (4.3/5)

Steps:

• 1.Shred the Yucca (Careful with the nails) and squeeze thru some cheesecloth to get some of the starch out. Peel the cassava. Cut along and make the center or heart. In units easier to grate. To facilitate this process added to the dough 1 ½ cup warm water. Now add vegetable oil and sazón.to the dough.Mix all ingridients well. Prepare broth with chicken bouillon cubes and ½ cup water. In blender put the dough in small amounts with a little chicken broth and refined a little dough. To form a smooth mixture. Do not make it to liquidy. This process will leave your body smooth and at the same time better to join dough ingredients. This is the time to check whether the dough is to your liking. If you have too much salt for your taste add cassava. Add salt if dull. Remember that the padding will be salt and water used for cooking also carries salt. Keep the dough in the refrigerator while preparing filling. Now prepare the filling. 3.Cut the ham, bacon, and pork meat into very small pieces. Mince the rest of the ingredients 4.In a large saucepan, cook all the meat along with salt, tomato, cilantro, peppers and onion until the meat is tender. (Seasonings to your taste). 5.Once everything is cooked, add the olives, ChickPeas and capers. 6.Cut the banana leaves into APPROIMATELY 10x10 squares and wilt them over low heat on the stove, 7.Wet the center of the leave with annatto oil (achiote for the ricans) and place about 5 or 6 tablespoons of the yucca mix in the center. 8.Using a spoon, form a well in the center of the mixture and place about 2 tablespoons of the meat mixture in the well. Carefully fold the leaf over, in order to cover the meat with yucca on all sides. DO NOT over stuff them. Tie them with cooking twine, 9.Repeat this procedure until all the yucca mixture has been used. You can now freeze or cook them when you are ready. How to cook the pasteles: 1.In a large, large pot, heat about 4 litres of water and add some salt. 2.Place about 12 pasteles in the water and bring them to a boil. 3.They should cook for about 45-60 minutes.

YUCA FRENCH FRIES

Steps:

• Place the yuca into a large pot, and add water to cover. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the yuca can be pierced easily with a fork, 20 to 30 minutes. Drain, and allow to steam for several minutes until cool enough to handle. Cut the yuca into french fry-sized sticks, discarding the fibrous core.
• Heat oil in deep-fryer to 375 degrees F (190 degrees C).
• Fry the yuca in batches until golden brown and crispy, about 5 minutes per batch. Remove with a slotted spoon, and drain in a paper towel-lined bowl. Toss with salt to taste, and serve hot.