CookEat Recipe
Queso Fresco and Yuca Baguette Bites
Boiled sweet yuca and cooked beef mince are seasoned with oregano and cumin and folded with finely diced radish. Serve on crisp baguette toasts with queso fresco.
Method
Steps
Step 1
Use commercially packaged raw peeled frozen sweet yuca intended for boiling, weighed before cooking. Boil in the measured 1500 ml water for its full packet time, about 30 minutes, until tender. Drain and discard the cooking water, remove the fibrous centre and mash lightly. Do not use unidentified or bitter cassava.
Step 2
While the yuca boils, heat the olive oil in a pan over medium heat. Add the raw beef mince and cook for about 8–10 minutes, breaking it up, until a clean thermometer reads 71°C in the thickest clumps. Stir in the oregano and cumin for the final minute.
Step 3
Wash and finely dice the radish and crumble pasteurized queso fresco. Fold the cooked beef with the mashed yuca and radish, leaving the cheese separate.
Step 4
Heat the oven to 200°C. Slice the baguette thinly and bake for 5–8 minutes until crisp. Spoon the beef and yuca topping onto the toast, scatter with the queso fresco and serve immediately in six portions.
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