October 23, 2013

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.

WANT MORE RECIPES? Click here to subscribe to el Restaurante's free Recipe of the Week!

October 23, 2013