Tres Amigos Recipe
Fried yucca, tostones and maduros sprinkled with Cotija cheese. Served with guasacaca and Mojito sauce.
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Ingredients
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Fried Yucca
Tostones
Maduros
Guasacaca Sauce
Mojito Sauce
Method
Fried Yucca
- 1
Prepare the Yucca
Peel the yucca root and cut it into large chunks.
- 2
Boil the Yucca
In a pot, bring 4 cups of water to a boil. Add the yucca chunks and 1 tsp of salt. Cook for about 20 minutes or until tender.
- 3
- 4
Serve
Remove yucca from oil and place on paper towels to drain excess oil. Sprinkle with Cotija cheese before serving.
Tostones
- 5
Prepare the Plantains
Peel the green plantains and cut them into 1-inch thick slices.
- 6
Fry the Plantains
Heat oil in a deep pan over medium heat. Fry the plantain slices for about 5 minutes until they are golden but not fully cooked.
- 7
Smash and Fry Again
Remove the plantains, flatten them with a tostonera or a flat surface, and return to the hot oil. Fry again until crispy, about 3-4 minutes.
- 8
Serve
Remove tostones from the oil and drain on paper towels. Sprinkle with salt and Cotija cheese before serving.
Maduros
- 9
Prepare the Ripe Plantains
Peel the ripe plantains and cut them diagonally into thick slices.
- 10
Fry the Maduros
Heat oil in a deep pan over medium heat. Fry the plantain slices until golden brown and caramelized, about 3-4 minutes on each side.
- 11
Serve
Remove maduros from the oil and drain on paper towels. Sprinkle Cotija cheese on top before serving.
Guasacaca Sauce
- 12
- 13
Serve
Transfer the guasacaca sauce to a serving bowl.
Mojito Sauce
- 14
Blend Ingredients
In a blender, combine fresh mint leaves, lime juice, honey, and salt. Blend until smooth.
- 15
Serve
Transfer the mojito sauce to a serving bowl.