FOTO FRIDAY: ENYUCADO

FOTO FRIDAY: For my last cooking class at Máximo Nivel, we made enyucado with instructor Noylin.

 A new fried dish for me, as it's made from yucca.  It was as good as it looks.

Noylin had already peeled and boiled the yucca until it was fork tender. 

That was a lot of yucca !

Our job was to mash it, removing any tough fibrous centers. 

We then added margarine, 2 eggs, and. a little salt... 

working the mixture until it was puree smooth. ( See video below.)

Croquet like shape

While the shortening was melting in the fry pan,  *we took pinches of dough,                                    * rolling the yucca mixture into flat small discs in        our palms,                                               *adding ~ a tablespoon of mozzarella cheese on        top                                                                      *and folding it over,                                          making sure the shape was sealed.                    

 

In order to ensure a nice browning, the shapes were lightly dusted with a wheat masa.  

Then, fried in the shortening until golden.

YUM...

I definitely will miss our weekly cooking lessons at Máximo Nivel Costa Rica..

then mashed to make a puree-like consistency. 

Margarine is added, as well as shortening, 2 eggs, and salt to taste.