Nuegados de Yuca y Masa: Ingredients: For the Dumplings:
1 yuca tuber
2 eggs, whisked
5 oz of Queso fresco or queso duro (cheese)
1 tsp. of salt
1 Tbsp of white sugar
1/2 cup of masa flour
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 queso.
Mix completely using your hands or mixer, make 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, stir 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.
Info: Queso fresco is a very moist, soft cheese, usually found at any mexican or central american grocery store in the cheese section. Many people make nuegados with queso duro also.
