Photo: Grilled Yucca with Huancaina Sauce Recipe
Ingredients
- 1 whole yucca
- Salt
- 4 tablespoons melted butter
- 4 tablespoons canola oil
- 1/2 red onion, diced
- 1 aji amarillo, rib and seeds removed, diced
- 1 clove garlic
- Salt and pepper
- 5 ounces fresh mozzarella cheese
- 1 hard-boiled egg, plus chopped hard-boiled egg, for garnish, optional
- 1/2 cup heavy cream
- Nicoise olives, for garnish, optional
- Cilantro leaves, for garnish, optional
Directions
Peel yucca and cut into 4 cylinders; then split in half and remove the root. Place yucca in a large pot. Add enough water to cover yucca and season with salt. Bring to a boil and simmer until fork tender, about 30 minutes.
Remove from heat and allow to cool. Brush with butter and place on grill. Cook about 3 to 4 minutes per side. Remove and season with salt.
Meanwhile, in a skillet, heat 2 tablespoons oil over medium heat. Add onion, aji, and garlic. Season with salt and pepper and saute until onion becomes translucent. Remove from heat and add to blender. Add cheese and hard-boiled egg and blend. Slowly drizzle in heavy cream and remaining 2 tablespoons oil until sauce consistency. Adjust salt before serving.
Serve yucca with huancaina sauce, garnished with hard-boiled egg, olives, and cilantro.
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By chikadelima
on July 31, 2011
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Originally the huancaina sauce was made from only the aji amarillo (yellow peruvian chili and queso fresco and a little milk if necessary. There are many variations of this recipe now, but my mom and I make it that way and add the juice of half a key lime. Since I can't find the "fresco" style cheese, I use a mild (cow's milkfeta cheese. I haven't tried it with yucca, but I definitely will. It's yummy over spaghetti too.
By binaleigh
downey,ca
on March 25, 2011
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I boil and then fry the yucca. To make the sauce, buy the fresh queso (Mexican one Not the one that crumbs. It's Don Franciso and tkae 1 can of evap milk, one little teaspoon of aji sauce, 3 saltine crackers, 1/2 pd of cheese salt and pepper and blend in a blender. Add salt and more cheese and aji if needed. Super easy and you can use it with small boiled red potatoes too. I like it with yucca.
By marjanehh_5551262
agoura hills, CA
on February 26, 2010
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wow, we made this recipe along with the peruvian ceviche last night,it did not take us much time and we loved it.
lots of great flavors
Read all 8 reviews