1] Pan de Yuca (Yuca-Queso Bread)
Recipe adapted slightly from The Latin Road Home. Makes 16-20 rolls.
- 1 c. yuca flour (yuca starch)
- 1 tsp baking powder
- 1 tsp granulated sugar
- 1 lb. queso fresco, finely grated
- 1 large egg, beaten
- 2 TBS whole milk
- 1 TBS unsalted butter, melted
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- Whisk together the flour, baking powder, and sugar until evenly mixed.
- Add the queso fresco, egg, milk, and melted butter and knead with your hands until thoroughly mixed and fairly smooth.
- Form the dough into 16-20 small round balls. Place on the baking sheet (with space in between, they will spread out as they bake).
- Bake for 20-25 minutes until golden brown.
- Serve warm with tomato Aji hot sauce or yoghurt dip.
2] Tomato Aji hot sauce ( cooked )
- 4-5 tomatoes or tamarillos fresh
- 2 ajies or hot peppers (serranos, red chilies, habaneros)
- 2 tbs finely chopped white onion or scallions
- 1 tbs finely chopped cilantro
- 1 tbs lemon juice
- ¼ cup water
- Salt to taste
- Blanch the tomatoes to make it easier to peel them.
- Blend the tomatoes with the hot peppers (seeded and deveined if you want it very mild )
- Transfer the blended mix of tomatoes and hot peppers to a small sauce pan, add the water (you can add more if you want a more liquid sauce) and cook on medium heat for about 5-8 minutes.
- Turn off heat and add the onion, lime juice, cilantro and salt to taste.
- Enjoy with Pan de Yuca.