Yucca

• 2 yucca, peeled and cut into wedges, 1/4-inch wide by 3 inches long
• 4-5 cups water
• 2-3 tblspn of Caldo de Pollo
• 1 chopped onion – large pieces
• 1 lemons (juice)
• 1 entire cloves garlic (peel and chop cloves in half)
• 1/4″ deep peanut oil – enough peanut oil to coat iron skillet

Sauce

• 1/2 cup mayonnaise
• 1/4 cup chopped fresh cilantro, plus more for garnish
• 5 cloves fried garlic
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon Sriracha or inexpensive hot sauce

Directions

 Boil the Yucca

• Combine the yucca, Caldo de pollo,  garlic, onion and enough water to cover yucca by 1-2” in saucepan.
• Bring to a boil, reduce the heat, and simmer, 9 to 10 minutes –
• Let sit for a couple of minutes with no heat, drain and let dry on a baking sheet with paper towels

 Make the Dipping Sauce

Combine the mayonnaise, 1/4 cup cilantro, lemon juice, and Sriracha in a small bowl.

 Fry the Yucca

• Heat the peanut oil in a large heavy-bottom pan or iron skillet – medium-high heat
• In batches, fry the yucca for about 3 minutes, turning after each minute, until the fries are lightly golden.
• Drain on a paper towel-lined baking sheet; sprinkle with salt

 Serve with the mayo dipping sauce.