Muchines De Yuca - Ecuador |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Muchines de yuca are tasty cassava balls with a crunchy outside protecting a soft, savory filling. Serve as an appetizer or as a side dish topped with little ají hot pepper sauce. Ingredients:
1 cup filling (see notes) |
1 lbs yuca (cassava), peeled and grated |
1 onion, grated |
1 egg |
salt and pepper -- to taste |
oil for frying |
Directions:
1. First, prepare the filling of your choice according to the directions below. Then set aside
2. In a large bowl, mix together the yuca, onion, egg, salt and pepper.
3. Place about 1/4 cup of the yuca mix in one hand and form a depression in the middle with your thumb. Place about 1 tbsp of filling in the depression and fold the yuca over to enclose it. Form the yuca into an egg shaped ball and squeeze out any excess moister. Set aside and repeat with the rest of the yuca and filling.
4. Heat oil 1-2 inches of oil in a skillet, deep pot or deep fryer over medium-high heat until it shimmers. Add 3 – 4 muchines balls at a time and fry until golden brown and cooked through, about 3 – 5 minutes. Turn midway to brown both sides.
5. Remove to a paper towel-lined plate and serve hot.
6. Cheese Filling: Use 1 cup of grated jack, mozzarella, Swiss or any melting cheese you prefer
7. Pork Filling:
8. 2 tbsp oil
9. 1/2 onion, minced
10. 1 tbsp minced parsley
11. 1 tbsp minced cilantro
12. 1/2 lbs ground pork
13. 1/4 tsp ground cumin
14. 1/4 tsp salt
15. Heat oil in skillet over medium flame. Saute the onion, parsley and cilantro in the oil until the onion is translucent.
16. Add pork, cumin and salt and saute, breaking up the meat, until the meat is cooked through
17. Add about 2 tbsp of water and cook until mostly evaporated. Adjust seasoning to taste and set aside to cool.
18. Optional: A hard boiled egg may be stirred into the meat at the end if you like.
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