Yuca Fingers With Cilantro Sauce Presilla
Serves 6 to 8.
From “Gran Cocina Latina: The Food of Latin America,” by Maricel E. Presilla, who said she never imagined that yuca fries with cilantro sauce would become as popular as they have. The result of her curious exploration of Latin tubers and dipping sauces in the early 1980s, the pairing is now served in Cuban restaurants all over the United States. Locally, there is a similar version served at Brasa restaurant.
• 3 lb. fresh yuca, peeled and cut into 5-in. chunks, or 2 lb. frozen yuca
• Corn oil or light olive oil for deep-frying
• Creamy Cilantro Sauce Presilla (see below)
Boil the yuca in 3 quarts of water with salt in a 4-quart saucepan. Reduce heat to medium and cook at a gentle boil until soft but not falling apart, about 30 minutes. Drain in a colander and let cool.
Cut the yuca lengthwise into 3- to 5-inch-long fingers about an inch thick, like French fries. Line a baking sheet with waxed paper and arrange the yuca fingers on it in a single layer. Cover loosely with plastic wrap or waxed paper and refrigerate until chilled and firm, preferably overnight. (The yuca can be refrigerated for 2 to 3 days before frying.)
Heat the oil to 350 degrees in a large saucepan or deep skillet over medium heat. Working in batches, add the yuca fingers a few at a time to the hot oil and turn until lightly golden on all sides. Drain on paper towels and sprinkle with salt. Serve at once with Creamy Cilantro Sauce Presilla.
Nutrition information per each of 8 servings:
Calories 263 Fat 9 g Sodium 16 mg Saturated fat 1 g
Carbohydrates 43 g Calcium 17 mg
Protein 2 g Cholesterol 0 mg Dietary fiber 2 g
Diabetic exchanges per serving: 3 other carb, 2 fat.
Creamy Cilantro Sauce Presilla