Loaded Yuca Fries Recipe

If using fresh yuca, peel thick skin, remove fibrous core lengthwise and cut into 3–4 inch sticks. Rinse sticks under cold water.

Place yuca sticks in a medium saucepan, cover with water (about 2 cups or until yuca is submerged), add 1 tsp salt and bring to a simmer. Cook until just tender but not falling apart, about 10–12 minutes. Test with a fork — should pierce with slight resistance. Drain and pat dry thoroughly with paper towels.

Heat vegetable oil in a heavy skillet or deep fryer to 350°F (175°C). If shallow frying, use enough oil to come halfway up the sides of yuca pieces.

Fry yuca in batches, avoiding crowding, until golden and crisp, 4–6 minutes per batch. Remove with a slotted spoon to a paper towel-lined tray and immediately season with kosher salt.

While fries are still hot, sprinkle shredded Monterey Jack evenly over fries so it melts slightly. Alternatively, place fries on an ovenproof tray, top with cheese and broil 1–2 minutes to fully melt (watch closely to avoid burning).

Heat 1 tbsp olive oil in a skillet over medium heat. Add chopped onion and red bell pepper and cook until softened, 4–5 minutes. Add minced garlic and cook 30 seconds until fragrant.

Stir in tomato sauce, cumin, paprika, 0.5 cup chicken stock, 0.75 tsp salt and 0.25 tsp black pepper. Bring to a simmer.

Add chicken breasts, spoon sauce over them, cover and reduce heat to low. Simmer gently until chicken is cooked through, 12–15 minutes (internal temp 165°F / 74°C). Remove chicken to a cutting board and shred with two forks.

Return shredded chicken to the pan, toss with remaining sofrito sauce and simmer uncovered 2–3 minutes to concentrate flavors. Keep warm for assembly.

If pulled pork is chilled, warm it gently in a skillet with 1–2 tbsp bourbon BBQ sauce over medium-low heat until hot and saucy, about 4–6 minutes. Stir to coat and keep warm.

Pat steak dry and rub with 1 tsp olive oil, 0.5 tsp salt and 0.25 tsp black pepper. Let rest 10 minutes at room temperature.

Heat a skillet (preferably cast-iron) over high heat until very hot. Add steak and sear 2–3 minutes per side for medium-rare (adjust time for desired doneness). Remove to a cutting board and let rest 5 minutes, then slice thinly against the grain into bite-sized pieces.

Place a generous portion of hot yuca fries on a large platter or individual plates.

Top fries first with melted Monterey Jack so cheese binds to fries.

Arrange scoops of braised sofrito pulled chicken, warmed bourbon BBQ pulled pork, and sliced NY strip steak over the cheesy fries, distributing evenly.

Scatter shredded romaine, diced red pepper and sliced green onions over the proteins.

Drizzle BBQ sauce (2 tbsp), mayo-ketchup (2 tbsp) and chimichurri (2 tbsp) over the top in lines or dollops. Adjust quantities to taste.

Serve immediately while fries and fillings are hot so cheese remains melted and fries stay crisp.