Chorizo and Monterey Jack Stuffed Yuca Coffins with Cilantro Lime Mojo
Recipe courtesy of MIC Food (www.micfood.com)
Makes 4 servings
The Chorizo Stuffed Yuca Coffins
8 TIO JORGE® yuca cups
8 oz. fresh chorizo
¼ c. chopped cilantro
½ c. grated Monterey Jack cheese
Combine chorizo, cilantro and cheese. Deep fry TIO JORGE® yuca cups for 2-3 minutes in 350°F preheated oil (Note: fry from frozen state). Place 1 oz. of chorizo mixture into each yuca cup. Place into preheated 350° F oven. Cook for 12-15 minutes or until chorizo is at an internal temperature of 165° F.
The Cilantro Lime Mojo
1 c. fresh lime juice
1 T. lime zest
¼ c. agave nectar
1 c. chopped cilantro
3 T. chopped garlic
1 tsp. cumin powder
1 tsp. kosher salt
Place all ingredients into a blender. Puree for 1 minute. Drizzle over stuffed yuca cups and serve.
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