Pan de yuca

Yuca, aka cassava or manioc, is a starchy tuber used in a variety of dishes here.  I believe it is more widely used in the Amazon region, where it's prepared fried, mashed, etc.; on the coast, it's mostly relegated to soups and stews and, happily, bread.  It's very easy to find sold on buses, at roadside stands, or at specialty shops where it's paired with yogurt.

It wasn't until I made it at home, however, that I realized "pan de yuca" is something of a misnomer.  Really, it should be called "Cheese Bread (with yucca)," as the recipe calls for twice the amount of cheese as it does yucca flour.  But if you're anything like me then that's just fine and dandy, because we really like cheese.

Step 1: Assemble your ingredients. 

Yucca flour (found in specialty grocery stores), baking powder, an egg, and a pound of cheese.  Here, we use queso fresco; a fresh cheese, such as mozzarella or ricotta, would be a good substitute.  Also have milk on hand.

Oh yeah - also you should probably turn your oven on.  To 400F.  Usually I forget to do this until I'm ready to use the oven; you, my friends, can be more efficient than I.

Step 2: Mix 'em all up.

Don't mind me, I'm just being a ditz--you have to crumble the cheese first.  Mixing everything together works best with your hands.  Add a bit of milk, just enough so everything sticks together - but be careful, a little goes a long way.

Step 3: Form into walnut-sized balls and place on unsprayed pan.

I don't have a picture for this part; my hands were real messy.  Then, stick 'em in the (by now pre-heated to 400F - see how easy that was?) oven.

Step 4: Remove after about 10-15 min, when the breads are golden brown.

Enjoy the aroma of pan de yuca wafting into your kitchen.

Step 5: Salivate while you wait for them to cool down.

Step 6:  This...

...i.e., chow down.

The final result should be a warm, chewy, cheesy, mouthful of yucca bread.  They are best eaten right out of the oven, and the fact that they are the perfect size to pop into your mouth facilitates rapidfire consumption.  Man, but these are good.  The cheesy flavor plus the yucca's chewy consistency makes for a perfect match.  These will keep in the fridge and are good when reheated.  I've been eating them since last week for breakfast, lunch, dinner, and whatever comes in between.

Now, go out into the world, find some yucca starch, and conquer.

For the love of Cheese & Yucca,
jordan