Recipe: Nuegados de Yuca y Masa

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:

  1. Using a potato peeler, remove skin from yuca. Still using the peeler, shave the yuca, vertically, lengthwise, until you get down to the core.
  2. Take the shavings and place them into a blender and grind them completely.
  3. Place ground shavings in a bowl.
  4. To the ground yuca, add the two eggs, salt, sugar, masa, and cheese.
  5. 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.
  6. 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.
  7. 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.
  8. Place finished nuegados on a plate covered with paper toil to absorb any excess oil.

To Make the Sweet Sauce

  1. Place all ingredients in a saucepan and heat on medium, stirring constantly.
  2. Bring ingredients to a simmer and then reduce heat to low and continue to stir for about 15 minutes.
  3. 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.


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