Crispy garlicky yuca, flavorful chicharrón, and a creamy cheddar cheese sauce combined in a lovely mofongo de yuca that will become an instant family legend.
Mofongo de yuca is the shy step-sibling of the ever-popular traditional fried mofongo – just the newest one to several mofongo recipes on our blog – but there is something special about it. It is not as dry as plantain mofongo (you know what I mean), and it soaks in the flavors in the crispy chicharrón.
I think it should be more popular than it is.
What is mofongo de yuca?
Mofongo de yuca is a dish made of fried yuca, garlic, and chopped pork cracklings (chicharrones). It's a lesser-known version of the plantain mofongo.
About this recipe
This mofongo de yuca recipe is something that I have been wanting to write for a while, but I needed the time to perfect it.
Mofongo de yuca itself is pretty straightforward, it was the sauce or broth where I put all my effort. This cheesy sauce is a homage to mofongo mocano, which is your regular plantain mofongo covered with a lot of shredded cheddar. The creamy cheesy sauce was just the thing it needed.
If you notice that the serving is on the smaller side, there's a reason: this is a dish that is best not to overindulge in. I would serve it as a side dish, or as a party treat, but if you don't mind the calorie load (see the information below), just double the ingredients.
[Recipe + Video] Mofongo de Yuca (Fried Cassava with Garlic and Cheddar Cheese)
For the Cheddar cheese sauce
- 2 tablespoon salted butter
- ½ tablespoon all-purpose flour
- 1 cup milk, [237 mililiters]
- ½ cup grated cheddar cheese, [55 grams]
- 2 tablespoon minced chives, (optional)
- Salting yuca: In a deep bowl combine yuca, salt, and enough water to cover the yuca. Let it rest for 30 minutes to an hour.Once this time has passed, remove the yuca from the water (discard the water), and let the yuca rest on a paper towel for 10 minutes to dry excess water (this will help avoid oil splatters).
- Frying yuca: In a small saucepan, heat the oil over medium-high heat (300 ºF [150 ºC]).Fry the yuca in small batches (do not pile up) until it turns golden brown all over (5-7 mins). Remove the yuca from the oil and place on a paper towel to absorb the excess oil.
- Mashing yuca: In a pilón (wooden mortar [link to affiliate store]) combine ¼ of the garlic and ¼ of the pork crackling and crush together to combine. Add ¼ of the fried yuca and mash together.Form a half-ball with it, and place on a serving plate.Repeat this 3 more times with the remaining garlic, pork, and yuca for a total of 4 servings.
- Making the sauce: In a small saucepan heat the butter over medium-low heat until it melts. Immediately add the flour and stir vigorously to combine and cook the flour until it has changed the color to a slightly darker one.Pour in the milk and stir vigorously to combine everything and avoid getting clumps.Once the milk and flour have combined, stir in the cheddar cheese and cook stirring until the cheese has melted. Remove from the heat.
- Serving: Garnish with the chives, drizzle with the cheddar sauce, and serve as soon as ready.
Tips and Notes
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutritional information.