3 years ago1,000+ Views

1 - Bolitas de Yuca (Yuca Balls)

What You'll Need:
1 pound frozen or fresh yuca, peeled
2 beaten eggs
1/2 cup bread crumbs
1/2 pound mozzarella cheese, cubed
Vegetable oil for frying
Guacamole for serving
How To Make It:
1) Cook the yuca in a large pot with salted water over medium heat for about 15 minutes or until fork tender.
2) drain the yuca and remove any fibers from the center. Transfer to a large bowl and mash.
3) Place the eggs in a bowl. Place the breadcrumbs in another bowl.
4) 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.
5) Dip the balls into the beaten egg covering all sides, and then cover them with breadcrumbs.
6) 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.
Recipe found here.

2 - Fried Yuca Cups With Crab Meat

What You'll Need:
8 TIO JORGE® yuca cups
8 oz. jumbo lump crab meat
¼ c. small diced mango
¼ c. small diced Poblano pepper
¼ c. small diced red onion
3 T. fresh blood orange juice
2 T. sour cream
2 T. chopped tarragon
¼ tsp. Kosher salt
How To Make It:
1) Deep fry yuca cups for about 3 minutes in 350°F preheated oil until golden in color. (Note: fry from frozen state)
2) Combine crab, mango, Poblano pepper, red onion, blood orange juice, sour cream, tarragon and salt.
3) Place 1 oz. of mixture into each yuca cup.
Recipe found here.

3 - Yuca and Cod Fish Cakes

What You'll Need:
1 pound cod fillets, cooked and flaked
1 cup cooked and mashed yuca (cassava)
1/4 cup bread crumbs
1 tablespoon butter
1 scallion, finely chopped
1 garlic clove, finely chopped
1 tablespoon cilantro, chopped
1/4 cup heavy cream
2 eggs, beaten
1/2 teaspoon mustard
1/4 teasppon ground cumin
Red pepper flakes to taste
salt and pepper
Oil for frying
How To Make It:
1) In a small skillet over low heat, melt the butter. Add the green onions and garlic. Cook for 2 minutes.
2) In a medium bowl, place the flaked fish, mashed yuca, cooked onions and garlic, bread crumbs, cilantro,mustard, cumin, red pepper flakes, salt and pepper and mix well.
3) In a separated bowl, whisk together the cream and eggs until well blended. Add to the fish mixture and mix well.
4) Form the mixture into round cakes. In a large saute pan over medium-high heat fry the cakes in the oil, turning once, until lightly browned, about 3 minutes per side. Serve with lime wedges on the side.
Recipe found here.

4 - Pastel de Yuca

What You'll Need:
3 yuca tuber roots
1 kilo ground beef
Mozzarella cheese
2 tsp butter
Salsa Lizano
One Tomato
One white onion
One bell pepper
Chicken Consume (bouillon)
Red Pepper flakes
Natilla (sour cream)
Tomato Sauce
Vegetable Oil
How To Make It:
1) Cut yuca into sections and peel. Boil in water for about 25 minutes.
2) Chop and saute garlic and vegetables. Add ground beef until well browned. Add diced tomatoes, tomato sauce and Salsa Lizano to taste. You can add some red pepper flakes or jalapenos if you like it hot. Simmer.
3) Drain water from yuca and take out the hearts. Add natilla, chicken consume and butter. Mash yuca until soft and creamy.
Spread yuca on the bottom of a 9 X 13 baking dish and then spread the meat sauce over it. Alternate layers and top it off with mozzarella cheese (you can add other cheese too if you like).
4) Bake for 30 minutes at 375 Fahrenheit. Cool 10 minutes before serving.
Recipe found here.

5 - Mashed Yuca

What You'll Need:
2 lbs yucca, fresh
3-4 garlic cloves, mashed
2 tablespoon butter
1/2 teaspoon salt
1/2 teaspoon white pepper
1 cup milk, separated
Cilantro, chopped for garnish
How To Make It:
1) Peel the yucca, making sure to remove all layers of outer skin and gray veins. Yucca should be completely white. Cut in half, lengthwise, and then in thirds. Add the yucca to a stockpot and immerse in enough cold water so that it is completely covered. Add the mashed garlic.
2) Boil the yucca and garlic for 25-30 minutes, or until it is very tender. Drain and return to the stockpot.
3) Once boiled, add the butter, salt, pepper and half a cup of milk. Using a hand masher, mix all the ingredients together. Add the remaining milk to the yucca mash if it appears too dry for your taste.
4) Garnish with cilantro and serve immediately.
Recipe found here.

6 - Yuca Fries

What You'll Need:
2 pounds yuca, peeled, and cut into 4 inch sections
2 quarts vegetable oil for frying
salt to taste
How To Make It:
1) 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.
2) Heat oil in deep-fryer to 375 degrees F (190 degrees C).
3) 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.
Recipe found here.

7 - Bacon Stuffed Yuca Bites

What You'll Need:
¼ lb bacon (~3 rashers)
½ lb beef
½ tsp salt
1.5 tsp cumin
1.5 lb yuca (~2 small)
6 tbsp coconut flour
2 tbsp arrowroot flour
2 tbsp coconut oil + more to grease pan
½ tsp salt
½ tsp paprika + more for garnish
1 tbsp cilantro
2 eggs
Harissa (for dipping, optional)
How To Make It:
1) Preheat oven to 350F. Lightly grease a cookie sheet with coconut oil and set aside.
2) In a cast-iron or other heavy-bottomed pan, cook ground beef over medium heat until no longer pink, approximately ten minutes, breaking up clumps and stirring periodically.
3) Using a slotted spoon, remove from pan and allow to cool.
4) Pour off any leftover grease from the beef and add the bacon strips, frying until crispy. Remove from heat and allow to cool. Once cool, mince or shred the bacon in a food processor to a fine crumble. Combine the beef and bacon in a mixing bowl, stir in salt and cumin and set aside.
5) Peel the yuca and roughly chop. Place in a medium pot, cover with water and bring to a boil. Once boiling, turn heat to low and simmer for 15 minutes, or until fork tender.
6) Drain, cool, and gently extract the tough, stringy core from the yuca pieces by hand.
Combine the boiled yucca, eggs and 2 tbsp coconut oil in a food processor and blend until very smooth. The mixture will be extremely gluey. Transfer to a large mixing bowl and add the coconut flour, arrowroot flour, ½ tsp salt and ½ tsp paprika. Mix very thoroughly (batter should be sticky and stiff).
7) Mince cilantro and fold into the dough. Roll out the dough between two sheets of plastic wrap to avoid sticking to the rolling pin until about ¼ inch thick.
Cut out uniform rounds, approximately 4 inches in diameter, with the top of a drinking glass, an aluminum can or biscuit cutter. Place a tbsp of the bacon beef mixture in the center of the dough circles and fold dough gently around the meat, pinching closed and rolling between your palms until round.
8) Arrange on the greased cookie sheet and repeat until all dough and filling has been shaped. Finish with a dusting of paprika and bake at 350F until firm (15-20 minutes). Serve warm or cool.
Recipe found here.
they all soo yummy
Finally I have recipes:)
ï might but im not sure
Ah, I wouldn't know....Do you have any Latin restaurants where you live?
@alywoah do you know any restaurants in Québec that sell it
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