courtesy: Chef Edgar Melendez of the Embassy of El Salvador
Nuegados de Yuca y Masa
For the Dumplings:
- 1 yuca tuber 2 eggs, whisked 5 oz of cuajada fresca cheese**See note 1 tsp. of salt 1 Tbsp of white sugar 1/2 cup of masa flour
- My Sweet Sauce (Miel de Dulce de Atado):
- 1/2 cup brown sugar or sugar cane sugar 3/4 cup of honey (brown rice syrup also works very nicely here) 1 cinnamon stick
Directions for Assembling and Frying the Nuegados:
- Using a potato peeler, remove skin from yuca. Still using the peeler, shave the yuca, vertically, lengthwise, until you get down to the core.
- Take the shavings and place them into a blender and grind them completely.
- Place ground shavings in a bowl.
- To the ground yuca, add the two eggs, salt, sugar, masa, and cheese.
- Mix completely using a mixer or your hands, making sure that cheese is completely broken up and evenly distributed. Make small balls out of the mixture using your hands.
- Heat frying oil in skillet to medium-high and then turn to stove medium once oil is hot. If you are using a deep fryer, set it on the "french fry" setting.
- Drop nuegados balls into the hot oil. Fry balls about 2-3 minutes minutes per side if using a skillet. You know that nuegados are done when they turn a dark golden color on the outside.
- Place finished nuegados on a plate covered with paper toil to absorb any excess oil.
To Make the Sweet Sauce
- Place all ingredients in a saucepan and heat on medium, stirring constantly.
- Bring ingredients to a simmer and then reduce heat to low and continue to stir for about 15 minutes.
- Once sauce has thickened, remove sauce from heat and immediately pour it the over fried nuegados, or you can serve the sauce on the side in a small ramekin.