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Chorizo and Monterey Jack Stuffed Yuca Cups with Cilantro Lime Mojo
Recipe for yuca cups stuffed with chorizo

You can find this recipe at El Restaurante

Recipe courtesy of Sysco (picaysalpica.sysco.com)

Makes 4 appetizer servings


8 TIO JORGE® yuca cups

8 oz. fresh chorizo

¼ c. chopped cilantro

½ c grated Monterey Jack cheese

1 c. fresh lime juice

1 T. lime zest

¼ c. agave nectar

1 c. chopped cilantro

3 T. chopped garlic

1 t. cumin powder

1 t. kosher salt


Combine chorizo, cilantro and cheese. Deep fry yuca cups (from frozen state) for 2 to 3 minutes in 350°F preheated oil.

Place 1 ounce of chorizo mixture into each yuca cup. Place into preheated 350°F oven. Cook for 12 to 15 minutes or until chorizo is at an internal temperature of 165°F.

Place lime juice, lime zest, agave nectar, cilantro, garlic, cumin powder and kosher salt into a blender. Puree for 1 minute. Drizzle over/garnish yuca cups.