CookEat Recipe
Yuca mufongo with cilantro
Method
Steps
Step 1
1. Trim ends from fresh yuca and peel remainder, removing all waxy brown skin and pinkish layer underneath. Cut yuca into 3 inch thick pieces. Cover with salted water by 2 inches and boil until soft, but firm and almost translucent. Drain. Carefully halve hot yuca pieces lengthwise and remove thin woody cores. Mash until smooth.
Step 2
2. Over medium heat, render the bacon until crisp.
Step 3
3. Add the onions and garlic to bacon and cook 2 to 3 minutes or until soft.
Step 4
4. Add mashed yuca, oregano, cilantro, and eggs; mix well.
Step 5
5. Season with salt and pepper to taste.
Step 6
6. Chill for 1 hour or until firm.
Step 7
7. Preheat deep fat fryer to 350◦ F (175◦ C).
Step 8
8. Shape two tablespoons of the mixture into balls. Roll in flour, shake off excess, and fry until golden brown. Drain on paper towels.
Step 9
9. Serve hot or warm with Cilantro Aioli Sauce.
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