Fried Yuca with Huancaina Sauce


1 3-pound package peeled, frozen yuca (Maria Elena uses Goya brand)
Vegetable oil
Kosher or sea salt
Huancaina Sauce


In a large saucepan, boil yuca tubers about 30 minutes or until softened but still holding their shape. Drain and cool to room temperature. Slice into ½-inch-thick batons (shapes will be irregular). Remove any tough fibers in the center.

Warm about ¼ inch oil in a medium-size pan over high heat. Fry yuca on both sides until light brown, about 2 minutes per side. (Don’t overcook.) Drain on paper towels and season with salt. Serve hot, with Huancaina Sauce to taste.

Huancaina Sauce


about 30 pieces.

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