Peel the yuca and cut it into chunks. In a pot, bring 4 cups of water to a boil. Add the yuca and cook for about 20-25 minutes until tender. Drain and set aside.

Cook the Yuca

In a blender, combine queso fresco, aji amarillo, evaporated milk, garlic, salt, vegetable oil, and lemon juice. Blend until smooth and creamy.

Prepare the Huancaina Sauce

Place the cooked yuca on a serving plate and generously drizzle the Huancaina sauce over the top. Optionally, garnish with chopped parsley or slices of boiled egg.

yuca a la huancaina

Recipe information

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