Best 3 Grilled Yucca With Huancaina Sauce Recipes
**Grilled Yucca with Huancaina Sauce: A Peruvian Delight**
Embark on a culinary journey to Peru with this delectable dish of grilled yucca smothered in the iconic Huancaina sauce. This traditional Peruvian recipe combines the earthy flavor of grilled yucca with a creamy, slightly spicy sauce made from aji amarillo peppers, queso fresco, and evaporated milk. As you delve into this flavorful dish, you'll be greeted with the soft, tender texture of the grilled yucca, perfectly complemented by the rich and savory Huancaina sauce. This article not only guides you through the steps of preparing this tantalizing dish but also offers variations and additional recipes to expand your Peruvian culinary repertoire. Discover the secrets of making authentic Huancaina sauce from scratch, explore different methods for grilling yucca, and uncover the hidden gem of Ocopa sauce, another Peruvian treasure. With its vibrant colors, bold flavors, and captivating history, this grilled yucca with Huancaina sauce is an unforgettable culinary experience waiting to be savored.
GARLIC ROASTED YUCA
Provided by Food Network
Yield 4 to 6 portions
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees.
- Cut the yuca into 3 inch pieces, peel off the brown skin with a sharp paring knife and discard. Cut the yuca in half and set aside in a bowl of cold water. Fill a pot with enough cold water to cover the yuca and bring to a boil. Add the salt to the water, add the yuca to the pot and return to a boil. Cook the yuca for 15 minutes to soften. Drain and cool for several minutes before handling. With a sharp knife remove any thick fibers from the center of the yuca. Place the yuca into a vegetable roasting dish and sprinkle evenly with the cumin and the black pepper.
- Cut the bacon coarsely and place in a saucepan over medium heat. Cook the bacon until the fat has been rendered and the bacon is crisp. Remove the bacon and set aside. To the bacon fat add the olive oil and warm slowly, before adding the sliced garlic. Toast the garlic to a pale golden brown before pouring the garlic and oil over the yuca in the roasting dish. Add the cooked bacon to the yuca and, with a spoon, stir to combine evenly.
- Combine the bread crumbs with the chopped nuts and sprinkle on top of the yuca. Place the dish into the oven and roast for 25 minutes or until the top is browned and crisp.
FRIED CASSAVA (YUCCAS) WITH PERUVIAN HUANCAINA SAUCE
Make and share this Fried Cassava (Yuccas) With Peruvian Huancaina Sauce recipe from Food.com.
Provided by Chef jaggerbowie897
Categories Peruvian
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Peel and rinse cassava. Cut in 2 or 3 pieces depending the size. Cook yuccas in salted water until soft and tender when pierced with a fork. Drain and cool.
- Cut cassava in ½ x 2 inches (1.5 x5 cm).
- Heat oil in a skillet and fry cassava until golden. Season. Drain fat in paper towel.
- cassava sticks may be freezed until ready to use. Remove from freezer and place immediately in hot oil until golden and crispy.
- Serve with Huancaína Sauce as an appetizer.
- Huancaína Sauce:.
- Place chili in a blender. Pour milk and blend.
- Sauté onion with garlic in oil until cooked.
- Add this mixture to blender together with the cheese.
- While blending add oil until a creamy sauce is obtained.
Nutrition Facts : Calories 98.3, Fat 1.8, SaturatedFat 1.1, Cholesterol 10.9, Sodium 30.3, Carbohydrate 5.3, Fiber 0.3, Sugar 2.1, Protein 14.5
FRIED YUCCAS (CASSAVA) WITH HUANCAINA SAUCE
Delicious crispy Yucca spears are smothered with a creamy spicy Peruvian sauce made of goat cheese. Delicious as an appetizer. The sauce may also be used as a salad dressing or even for pasta.
Provided by Sra.Ruhlen
Categories Lunch/Snacks
Time 13m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Peel and rinse yuccas.
- Cut in 2 or 3 pieces depending on the size.
- Cook yuccas in salted water until soft and tender when pierced with a fork. Drain and cool.
- Cut yuccas in ½ x 2 inches (1.5 x5 cm).
- Heat oil in a skillet and fry yuccas until golden. Season.
- Drain fat in paper towel.
- Yucca sticks can be frozen until ready to use.
- Remove from freezer and place immediately in hot oil until golden and crispy.
- Serve with Huancaína Sauce as an appetizer.
- Huancaína Sauce:.
- Place ají in a blender.
- Pour milk and blend.
- Sauté onion with garlic in oil until cooked.
- Add this mixture to blender together with the cheese.
- While blending add oil until a creamy sauce is obtained.
Tips:
- Choose ripe yucca roots that are firm and free of blemishes.
- Peel the yucca roots before cooking to remove the tough outer layer.
- Slice the yucca roots into thick slices or wedges for grilling.
- Marinate the yucca slices in a mixture of olive oil, garlic, cumin, and salt for at least 30 minutes before grilling.
- Grill the yucca slices over medium heat until they are tender and slightly charred.
- Serve the grilled yucca with Huancaina sauce, a spicy Peruvian sauce made with cheese, milk, and chili peppers.
- Garnish the grilled yucca with chopped cilantro and red onion.
Conclusion:
Grilled yucca with Huancaina sauce is a delicious and easy-to-make Peruvian dish. The yucca is tender and slightly charred, while the Huancaina sauce is creamy and spicy. This dish is perfect for a summer cookout or a casual dinner party. If you are looking for a new and exciting way to enjoy yucca, this recipe is definitely worth trying.
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