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.

Preparation Time

35 Minutes

Total Time

75 Minutes

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