Get ready to transport your taste buds to Latin America with these irresistible yuca croquettes that are about to become your new obsession! Imagine biting into a crispy, golden exterior that gives way to a creamy, cheese-filled center made from tender yuca - a culinary experience that's both comforting and exciting. These Muchines de Yuca Rellenos de Queso are not just a side dish; they're a flavor-packed journey that will have your family and friends begging for more!
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: Latin American
Serves: 4 servings
Ingredients
- 2 cups yuca, peeled and chopped
- 1 cup cheese (e.g., mozzarella or queso blanco)
- 1/4 cup onion, finely chopped
- 1/4 cup cilantro, chopped
- 1 egg
- Salt to taste
- Oil for frying
Instructions
- Peel and chop the yuca into small pieces, removing any tough central fibers. Rinse thoroughly under cold water.
- Boil the yuca in salted water until completely soft and tender, approximately 15-20 minutes. Test by piercing with a fork - it should break easily.
- Drain the yuca and let it cool slightly. Mash the yuca thoroughly using a potato masher or fork until it forms a smooth, consistent dough-like texture.
- In a separate bowl, mix the chopped cheese, finely diced onion, and chopped cilantro. Season with a pinch of salt.
- Add the egg to the mashed yuca and mix well to bind the mixture. The consistency should be sticky and moldable.
- Take a small portion of the yuca mixture and flatten it in your palm. Place a spoonful of the cheese mixture in the center.
- Carefully fold and seal the yuca dough around the cheese, forming oval or cylindrical shaped croquettes. Ensure the cheese is completely enclosed.
- Heat oil in a deep frying pan to 350°F (175°C). Carefully place the yuca croquettes into the hot oil.
- Fry the muchines until they turn golden brown and crispy, about 3-4 minutes per side. Work in batches to avoid overcrowding.
- Remove the fried muchines with a slotted spoon and drain on paper towels to remove excess oil.
- Let cool for a few minutes before serving. Optionally, serve with a dipping sauce like aji or salsa verde.
Tips
- Yuca Preparation: Always remove the tough central fiber when peeling and chopping yuca to ensure a smooth, pleasant texture.
- Moisture Control: Make sure to drain the boiled yuca thoroughly and let it cool slightly before mashing to prevent a watery mixture.
- Cheese Selection: Use a melting cheese like mozzarella or queso blanco that creates a gooey, satisfying filling.
- Sealing Technique: When forming the croquettes, ensure the cheese is completely sealed inside the yuca dough to prevent leaking during frying.
- Oil Temperature: Maintain a consistent oil temperature of 350°F (175°C) for even, golden-brown frying. Use a cooking thermometer if possible.
- Batch Frying: Don't overcrowd the pan - fry in batches to maintain oil temperature and ensure crispy results.
- Draining: Always let the muchines drain on paper towels to remove excess oil and keep them crisp.
- Serving Suggestion: Serve immediately with a zesty dipping sauce like aji or salsa verde to complement the rich, cheesy interior.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
