Yuca Frita Recipe

Prepare the yuca: using a sharp knife, cut the ends off each yuca piece, slice lengthwise and peel the thick skin (there is a waxy brown outer skin and a pinkish inner layer). Rinse and cut into 3–4 inch batons about 1 inch thick.

Place the yuca pieces in a large pot and add the water, 2 tsp salt, and bay leaf if using. Bring to a boil over high heat, then reduce to a simmer. Cook until the yuca is just tender when pierced with a fork but not falling apart, about 15–20 minutes depending on size.

Drain the yuca in a colander and let sit 5 minutes to steam off excess moisture. While still warm, slice each baton lengthwise or split down the center to expose the soft interior and remove the tough fibrous core if present.

Pat the pieces dry with paper towels. Heat the vegetable oil in a deep skillet or heavy-bottomed pan to 350°F (175°C) or until a small piece of bread sizzles and browns in about 30–40 seconds. Use about 1–1.5 inches of oil in the pan.

Fry the yuca in batches so pieces have room to brown, 3–5 minutes per side, until crisp and golden at the edges. Turn carefully with tongs or a slotted spoon to avoid splatter.

Transfer fried yuca to a paper towel–lined tray and immediately sprinkle with 1 tsp finishing salt. Keep warm on a rack in a 200°F (95°C) oven if frying remaining batches.

Combine the dressing: in a small bowl whisk together 3 tbs lime juice, 2 tbs olive oil, 1 tbs vinegar, 1 tsp sugar, 1/2 tsp salt and 1/4 tsp black pepper until sugar dissolves.

Place the sliced cabbage, thinly sliced red onion and chopped cilantro in a large bowl. Pour the dressing over the vegetables and toss thoroughly to coat.

Let the slaw sit at room temperature at least 10 minutes to mellow the onion and allow flavors to marry, or refrigerate up to 2 hours. Taste and adjust salt or lime before serving.

Roast or boil the tomatillos and pepper: for more flavor, place tomatillos, jalapeño and unpeeled garlic on a hot skillet or comal and char until softened and blistered, turning often, about 6–8 minutes. Alternatively, simmer them in a small pot with 1/4 cup water until soft, about 6 minutes.

Peel the garlic (if roasted, the skin will slip off). Transfer the tomatillos, pepper and garlic to a blender or food processor. Add 1 tbsp lime juice, 1/4 cup cilantro, 3/4 tsp salt and 2 tbsp water. Purée until smooth, adding more water a teaspoon at a time to reach desired consistency.

Taste and adjust: add more salt or lime if needed; stir in 1 tsp olive oil if you want a glossier, smoother finish. Chill briefly or serve at room temperature.