📝 About This Recipe
Transport your palate to the streets of Lima with this quintessential Peruvian starter, featuring starchy cassava roots transformed into golden, crunchy batons. The star of the show is the Huancaína sauce, a pre-Incan legacy refined into a silky, sunshine-yellow cream made from spicy Aji Amarillo peppers and salty queso fresco. It is a masterful play of textures—shatteringly crisp on the outside, fluffy on the inside, and bathed in a rich, mildly piquant sauce.
🥗 Ingredients
The Yuca (Cassava)
- 2 pounds Fresh Yuca Root (peeled and cut into 3-inch chunks)
- 1 tablespoon Kosher Salt (for the boiling water)
- 3 cups Vegetable Oil (for deep frying; use canola or grapeseed)
The Huancaína Sauce
- 1/2 cup Ají Amarillo Paste (or 4-5 fresh peppers, deseeded and sautéed)
- 200 grams Queso Fresco (crumbled; can substitute with mild feta if needed)
- 1 cup Evaporated Milk (adds the traditional creamy richness)
- 6-8 pieces Saltine Crackers (used as a thickener)
- 2 cloves Garlic (roughly chopped)
- 1/4 cup Red Onion (chopped and sautéed until translucent)
- 2 tablespoons Vegetable Oil (to emulsify the sauce)
- to taste Salt and Pepper
The Garnish
- 2 pieces Hard-boiled Eggs (cut into wedges)
- 4-6 pieces Botija Olives (Peruvian purple olives; can use Kalamata)
- 1 sprig Fresh Parsley (for a pop of color)
- 4 pieces Bibb Lettuce Leaves (for traditional plating)
👨🍳 Instructions
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1
Begin by preparing the yuca. Peel the tough, waxy brown skin using a sharp knife or a heavy-duty vegetable peeler until the white flesh is exposed.
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2
Place the yuca chunks in a large pot and cover with cold water. Add the tablespoon of salt and bring to a boil over high heat.
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3
Reduce heat to medium and simmer for 15-20 minutes. The yuca should be fork-tender but not falling apart or mushy.
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4
Drain the yuca and let it cool until easy to handle. Once cooled, remove the woody fibrous core from the center of each chunk.
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5
Cut the yuca into thick batons (like oversized french fries), approximately 3 inches long and 1 inch thick. Pat them completely dry with paper towels.
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6
While the yuca dries, prepare the sauce base. In a small skillet with a teaspoon of oil, sauté the chopped onion and garlic over medium heat until soft and fragrant (about 3 minutes).
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7
In a high-speed blender, combine the sautéed onion/garlic, ají amarillo paste, crumbled queso fresco, and evaporated milk.
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8
Blend on medium speed, gradually adding the saltine crackers one by one until the sauce reaches a thick, velvety consistency that coats the back of a spoon.
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9
With the blender running on low, slowly drizzle in the 2 tablespoons of oil to emulsify. Season with salt and pepper to taste. Set aside at room temperature.
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10
Heat the 3 cups of vegetable oil in a deep frying pan or dutch oven to 350°F (175°C).
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11
Fry the yuca batons in batches to avoid crowding the pan. Fry for 4-5 minutes until they develop a deep golden-brown, crispy exterior.
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12
Remove the yuca with a slotted spoon and drain on a wire rack or paper towels. Sprinkle immediately with a pinch of salt while hot.
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13
To plate, lay a fresh lettuce leaf on a platter. Arrange the hot yuca fries on top or to the side.
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14
Generously pour the Huancaína sauce over the yuca or serve it in a small bowl for dipping. Garnish with egg wedges and olives.
💡 Chef's Tips
Always remove the 'inner vein' or woody core of the yuca after boiling; it is inedible and tough. For the crispiest results, ensure the boiled yuca is completely dry before frying to prevent oil splatter and sogginess. If the Huancaína sauce is too thick, add a splash more milk; if too thin, add another saltine cracker. You can make the sauce up to 24 hours in advance; just keep it refrigerated and bring it to room temperature before serving. For an extra kick, use fresh Ají Amarillo peppers that have been blanched and peeled instead of the jarred paste.
🍽️ Serving Suggestions
Pair with a crisp, cold Peruvian Pilsen or Cusqueña beer to cut through the richness of the cheese. Serve alongside a fresh Ceviche Mixto for the ultimate Peruvian 'Duo Marino' experience. A chilled glass of Chicha Morada (purple corn drink) provides a sweet balance to the spicy sauce. Use leftover Huancaína sauce as a dip for crudités or drizzled over boiled potatoes for the classic Papa a la Huancaína. Serve as a shared appetizer before a hearty main of Lomo Saltado.