Fried Yuca with Creamy Chili Sauce


  • 1 yucca
  • 4 yellow peppers
  • ¼ medium red onion
  • 1 clove garlic
  • ½ cup vegetable oil
  • ½ tsp oregano
  • 2 tbsp fresh cheese
  • Salt
  • Pepper
  • Peel the yuca and cut it into 2 or 3 pieces. Cut each piece in half to remove the root from the center.
  • Place the yuca in a pot with hot water, add salt and boil for about 20 Minutes, or until the yuca has softened.
  • Meanwhile, to prepare the chili sauce, place yellow chili peppers (deveined and seeded), an onion cut into medium wedges, and 1 garlic clove in an oven-safe mold (or on aluminum foil). Season with salt, pepper, and 1 teaspoon oil.
  • On the Instant Vortex control panel, press Air Fry, set the time the time to 5 Minutes and the temperature to 385˚F (195˚C). Press Start.
  • Once Add Food, add the ingredients for the chili pepper sauce, and close the tray until the time is up.
  • Blend all the ingredients from the previous step with 6 tablespoons vegetable oil, add ½ teaspoon oregano and 2 tablespoons queso fresco.  Blend until you have the desired consistency.
  • Once yucca is cooked, let cool. Cut into batons ¾” (2 cm) wide. Brush the yuca sticks with olive oil. Spray oil may be used.
  • On the Instant Vortex control panel, press Air Fry, set the time the time to 13 Minutes and the temperature to 385°F (195°C). Press Start.
  • Once Add Food add the yucca sticks, one next to the other without overlapping, and close the tray.
  • Once Turn Food, turn the yucca sticks so that they cook evenly on both sides. Allow to cook until End appears on the display.
  • Once the yucca is ready, let cool for a few minutes and serve with the sauce.
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