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Set 2 paper towel-lined baking sheets near the stove. Working in batches, add the yucca to the oil; stir gently to separate the slices. Fry the yucca until golden brown, about 2 minutes. Using a slotted spoon, transfer the chips to the paper towels to drain. 2. In a bowl, toss the yucca chips with the Wild Game Rub and the cheese.
Muchines de yuca are a typical dish from Ecuador. Its main component is cassava, a tuber with high energy properties, which grows in the coastal region of Ecuador. Although it is widely present in the coastal region, it is very popular in Ambato, where it is consumed as part of breakfast.
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In the coastal region, cassava is known especially in the form of bollo de yuca and enyucados. Bollo de yuca is a dough made of ground yuca that is wrapped in aluminum foil and then boiled, and is served with butter and cheese. Enyucado is a dessert made of ground boiled yuca, anise, sugar, and sometimes guava jam.
[1] [2] [3] It is made from French fries or a mash of a root vegetable or tuber such as plantain or yuca, then layered with meat and then cheese. [1] [4] [5] Condiments such as mayonnaise, ketchup, and mustard are also often added on top. [3] Beef, pork, chicken, or a combination of the meats is a common part of the dish.
Position an oven rack about 6 inches below the broiler and preheat to broil. Butter an 8-inch square (1½-quart) metal pan or six 8-ounce ramekins. Set aside. (Note: Do not use a glass pan or a ceramic dish for this recipe. It can break when set under the broiler.) Fill a 4- to 5-quart pot about ¾ full with water and add 1 tablespoon of the salt.
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