Yucas fritas a la huancaína (Huancayo-style fried cassava)
The cassava is a popular tuber in the Andean zone. We’ve seen it in many recipes before (cassava balls, sancochado, fish chilcano, etc.) – this time, we’ll use the Huancayo-style sauce (yes, the same of the Huancayo-style potatoes) and we’ll mix with fried cassava, as an entrée or snack. You can’t miss it!
Ingredients:
- 1 or 2 cassavas
- Vegetable oil
- Salt
For the sauce:
- 7 yellow chili/peppers, cleaned and without seeds
- Vegetable oil
- 1 small onion, chopped
- 300 g (11 oz) of fresh cheese
- 2/3 of a cup of milk
- 1 clove of garlic
Preparation:
Wash and clean the cassavas. Cut them in 2 or 3 pieces (depending on the size) and cook in water with salt. Boil and cook until they get soft when you touch them with a fork. Drain and let them cool down.
Cut the cassavas in pieces of 1.5 x 5 cm (0.5 x 2 inches).
Heat oil in a frying pan and… well, fry the cassavas. Season.
And the Huancayo-style sauce?
I haven’t forget it!
Cut the yellow chili/pepper in pieces and blend with the milk.
Heat 1 tablespoon of vegetable oil in a frying pot and fry the onion until it get soft. Add the garlic and mix.
Put this mix on the blender and blend with the yellow chili/pepper and the fresh cheese. Add oil little by little; you must get a creamy sauce.
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Technorati tags: Recipes, Peru, Peruvian Recipes, Recipes with Cassava, Entrees, Yucas Fritas a la Huancaina, Huancayo-style Fried Cassava.
Blogalaxia tags: Recipes, Peru, Peruvian Recipes, Recipes with Cassava, Entrees, Yucas Fritas a la Huancaina, Huancayo-style Fried Cassava.
