Lunch: Yuca Fries with Mojo and Sriracha Ketchup

Ingredients

1/2 cup Ketchup
2 Tablespoons Sriracha
1 teaspoon Rice Vinegar

Instructions

In a small bowl, combine ketchup ingredients and mix until well-combined. Cover and set aside.
In a separate bowl, combine mojo ingredients and mix until well-combined. Season with salt to taste, cover and set aside.
Peel yuca, split in half crosswise, and cut into thick batons. Add to a large pot and cover with cold water by 2 inches. Season well with salt. Bring to a boil over high heat, reduce to a simmer, and cook until tender, about 12 –15 minutes. Drain and spread out on paper towel to dry.
While yuca is draining, heat oil to 350 ºF in a large heavy pot, cast iron skillet or Dutch oven. Line a plate or tray with paper towels and set aside. Working in batches, add yuca and fry, flipping frequently, until golden brown and crisp, about 3 –5 minutes. Transfer to a paper towel-lined tray to drain. Transfer to a bowl, toss with 2 tablespoons of prepared mojo until evenly coated.
Transfer fries to a platter, sprinkle with cotija, garnish with cilantro leaves and serve with ketchup and remaining mojo on the side.
Note: If using frozen yuca fries, prepare the fries according to package directions.

Reviews


Add a review for Yuca Fries with Mojo and Sriracha Ketchup

(How often do you make and eat this recipe?)

(How difficult is it for you to make this recipe?)

Register to learn what this meal can do for you

Create a new plan every week and get full access to our premium plans

Subscribe now