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.