These Addicting Yuca Recipes Will Be on Rotation All Summer Long

Courtesy of chef Enrique Limardo of Alma Cocina Latina in Baltimore

Serves 4 to 6

Ingredients

• 2 large yucas, peeled and cut into fry-shaped spears
• 2 tsp kosher salt
• 1 tbsp olive oil
• 6 oz canned roasted red peppers
• 1 medium tomato
• 1 1⁄2 oz Worcestershire sauce
• 1 oz jarred sofrito
• 2 tsp sugar
• 1 tsp salt
• Chopped fresh hot pepper (like chile de arbol) to taste

Instructions

1. Heat oven to 400°F. In a large pot of water salted with kosher salt, over high heat, boil yuca until it starts to soften, 8 to 10 minutes; strain, rinse in cold water, and transfer to a baking sheet. Drizzle yuca with oil and arrange so fries aren’t touching. Bake yuca until crispy, flipping once, 30 minutes.
2. Meanwhile, in the pitcher of a blender, blitz together peppers, tomato, Worcestershire, sofrito, sugar, and salt until peppers are completely broken down. Add hot pepper to taste and blend until smooth. Serve fries immediately with salsa.

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