Maria’s Fried Yuca Cup

By Patricia Gonzalez |

Ingredients

Yuca cup
1 1/2 lb of yuca
1 tbsp anise seeds
3 tbsp butter
2 tbsp sugar (brown or white sugar)
salt to taste
Corn Flour (corn flour) as needed
Canola oil

Mild Spice chicken mushrooms
1 boneless chicken breast
1 tsp cayenne pepper
Salt and pepper to taste
1 lime
1 tsp oregano
1/4 cup of chopped Button mushrooms
1/2 whole aji gustoso ( or sweet chili pepper)
1/2 whole serrano pepper
1 tbsp onion (diced)
2 garlic clove (minced)
shredded mozzarella cheese (as needed)

Guacamole salsa
1 avocado
3 1/2 tbsp lime juice
Salt, pepper and cayenne pepper tt
2 tsp of green Chile habanero hot sauce (el Yucatec) or ( Tabasco)
Water if necessary to adjust consistency

Directions

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  1. First peel and cut yuca into small pieces. Next bring a small pot of water to boil.  Add yuca pieces to boiling water and cook until soft.

  2. Cut chicken breast into diced small pieces. In a small bowl, season chicken with lime, salt, pepper, oregano, cayenne pepper, garlic, aji gustoso y serrano pepper, and marinate for 15 minutes. 

  3. Strain water from the pot with yuca. Add butter and mix until the butter is melted and mixed in with the yuca.

  4.  Next, mix in Anise seeds and pan (corn flour).  Let it cool off for a few minutes.

  5. Take lime squeezer and cover with plastic wrap (so the yuca mix doesn’t stick in the lime squeezer. we are using a lime squeezer to form the cup shape with the yuca mix).

  6.  Form the yuca cup with the lime press and keep them upside down to maintain shape. When finish, storage the yuca cups in the refrigerator so the cup gets firm.

  7.  In a small sauté pan add canola oil. Add onions and sauté until they are translucent, then add garlic and cook for a few seconds (don’t let the garlic burn).

  8.   Add the marinated chicken and let it cook in medium heat (add water when the chicken is getting dry, maintain moisture in the pan).

  9.  When chicken is almost done add the mushrooms.

  10.  In a small pot, heat the canola oil, when the oil is hot, deep fry the yuca cups until they have a golden brown.

  11.  Add salt after you remove cup from oil and strain.

  12.  Finally add chicken and mushrooms mix in the yuca cup then top with cheese in the top and put in the oven until the cheese completely melts.