YUCCA BUNS
Make and share this Yucca Buns recipe from Food.com.
Provided by Divalicious 808
Categories Breads
Time 25m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350°F
- Line a baking pan with aluminum foil, and coat with nonstick cooking spray.
- Set aside.
- Combine the tapioca flour and baking powder together in a large bowl.
- Stir in the cheese and egg yolks.
- Mix until the dough forms a ball.
- Lightly flour a work surface and turn the dough out.
- Knead the dough with your hands until the dough is smooth, even-textured, and not sticky.
- If the dough doesn't come together or seems too stiff, then add cream, 1 tablespoon at a time, until it comes together and feels supple.
- Divide the dough into 10 even pieces and with your hands, roll each into a ball.
- Shape the balls into ovals and place them 1-inch apart on the prepared baking sheet.
- Bake until the rolls are pale gold (not browned), about 15 to 20 minutes.
- Cool on a wire rack for 5 to 10 minutes and serve while still warm.
Nutrition Facts : Calories 115.5, Fat 9.5, SaturatedFat 5.8, Cholesterol 68.7, Sodium 212, Carbohydrate 1.1, Sugar 0.8, Protein 6.6
YUCCA WITH CUBAN MOJO
Steps:
- Bring a large pot of salted water to a boil. Add the yucca and boil until tender, about 30 minutes. Drain and place the yucca on a serving platter.
- Heat the oil in a small skillet over high heat, add the onions and garlic and let cook about 1 minute, making sure the garlic and the onions don't start to brown; season with salt and pepper. Pour the onions and garlic directly over the yucca. Pour the lime juice on top and sprinkle with oregano.
POUTINE DE YUCCA
Steps:
- Season the pork with salt and pepper. In a heavy-bottomed pressure cooker, heat 2 tablespoons of the vegetable oil and sear the pork until browned on all sides, about 3 minutes per side. Add the chicken stock, onion, carrot, wine, celery and thyme. Cover and cook until the meat shreds easily with a fork, 2 to 3 hours. Remove the pork from the cooking liquid, reserve the cooking liquid. Shred the pork and set aside. Transfer the cooking liquid to a medium saucepan and cook the jus until slightly reduced, about 10 minutes.
- Bring a large pot of salted water to a boil over high heat. Cook the yucca until fork-tender, about 10 minutes. Drain thoroughly and transfer to a paper towel-lined plate and cut into cubes.
- Fill a large heavy-bottomed saucepan halfway with oil and heat over medium heat until a deep-fry thermometer measures 350 degrees F. Cook the yucca until it is crispy and golden on the outside and hot on the inside, about 5 minutes. Transfer the cooked yucca to a paper towel-lined plate and season immediately with salt and pepper.
- To serve, divide the yucca between 3 plates. Top with some of the shredded pork, cheese curds and jus. Garnish with the green onions and parsley.
TORTILLA DE YUCA
Steps:
- Place the peeled and quartered yuca in a pot and cover it with at least 2 quarts water. Cook over high heat until tender, about 30 minutes. Drain the yuca in a colander for 2 minutes. Transfer to the bowl of an electric mixer and add the butter, 1/4 cup of the oil and salt to taste. Mix on medium speed until well incorporated, about 3 minutes. Refrigerate until cool, 15 to 20 minutes.
- Shape the yuca dough into eight 4-ounce balls. Make a hole in one of the balls with your finger and stuff it with a tablespoon of the mozzarella. Flatten it into a thick patty (a tortilla). Repeat with the remaining balls.
- Heat the remaining 3 tablespoons oil in a skillet over medium heat. Add 4 yuca patties and cook until light golden brown, 1 to 2 minutes per side. Repeat with the remaining patties, adding more oil as necessary. Top the tortillas with the Ensalada Criolla.
- Combine the tomatoes, onion and pepper in a large bowl. Add the cilantro, lime juice and salt to taste and toss. Yield: 8 servings
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