Pan De Yucca Recipe
Slow-baked homemade cheese bread, chimichurri and roasted red pepper.
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Ingredients
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For the Pan de Yucca
For the Chimichurri
For the Roasted Red Pepper
Method
For the Pan de Yucca
- 1
Preheat the Oven
Preheat your oven to 375°F (190°C).
- 2
Mix Dry Ingredients
In a large bowl, combine the yucca flour, baking powder, and salt. Whisk together until well mixed.
- 3
- 4
Combine Mixtures
Gradually add the wet mixture to the dry ingredients, stirring until just combined. Fold in the shredded cheese.
- 5
Bake
Pour the batter into a greased baking dish and smooth the top. Bake for 25-30 minutes or until the top is golden and a toothpick comes out clean.
For the Chimichurri
- 6
Prepare the Chimichurri
In a medium bowl, combine the chopped parsley, minced garlic, red wine vinegar, olive oil, red pepper flakes, salt, and black pepper. Stir well to combine.
- 7
Let it Rest
Allow the chimichurri to sit for at least 15 minutes at room temperature to let the flavors meld.
For the Roasted Red Pepper
- 8
- 9
Cool and Peel
Remove the peppers from the heat and place them in a bowl covered with plastic wrap for about 10 minutes. This will help steam them, making the skin easier to peel. Once cooled, peel off the charred skin, remove the seeds, and slice into strips.