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Recipe

Yuca Bread with Queso Fresco (Pan de Yuca)

Jason Varney

Yield: Yields 20 little rolls

The ratio of flour to cheese seems crazy, but it works. Serve the bread hot (for a spongy texture) or warm (for a denser interior with the dough settling more and forming air pockets). If you like, serve it with the spicy-sweet guava-chile butter.

This recipe is excerpted from The Latin Road Home. Read our review.

Ingredients

For the guava-chile butter (optional)

  • 1 (21 oz.) can guava paste
  • 1/4 cup Chinese black vinegar
  • 1/4 cup Sriracha sauce
  • 2 Tbs. salted butter, at room temperature

For the yuca bread

  • 1 cup yuca flour
  • 1 lb. queso fresco, finely grated (about 4 cups)
  • 1 large egg, beaten
  • 1 tsp. baking powder
  • 2 Tbs. whole milk
  • 1 Tbs. unsalted butter, melted
  • 1 tsp. kosher salt
  • 1 tsp. granulated sugar

Preparation

Make the guava-chile butter

  • In the bowl of a stand mixer, using the paddle attachment, beat the guava paste until it is smooth and has lightened in color. Scrape down the sides of the bowl with a rubber spatula several times. Slowly drizzle in the vinegar while mixing on low speed and scrape the bowl down again. Add the Sriracha and continue mixing on low. Scrape down the sides of the bowl, then beat in the butter. Mix just to combine thoroughly.

For the yuca bread

  • Preheat the oven to 375°F. Lightly grease a baking sheet or line it with parchment paper.
  • Combine the flour, cheese, egg, baking powder, milk, butter, salt, and sugar in a bowl and knead them together until thoroughly mixed and fairly smooth. Form the dough into about 20 round balls. Bake the rolls on the baking sheet for 20 minutes or until golden brown. Serve warm. To reheat, cover the bread loosely with aluminum foil and heat for 6 to 8 minutes in a 200°F oven.

    jose garces latin road home cookbook

Make Ahead Tips

Store the butter in the refrigerator in an airtight container for up to 1 week.

Reviews

Rate or Review

Reviews (1 review)

  • andra12 | 07/13/2019

    The first time I made these they came out salty, because the queso fresco had a lot of salt already. The second time I used some mozzarella and manchego I happened to have, and I used only 1/2 tsp of salt. They came out perfect. I think different types of cheese would work, as long as one pays attention to the amount of salt and liquid in the cheese.

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