Guacamole Yuca Bites

Forget chips and let crispy yuca cups cradle the beloved guacamole this time. With plenty of lime juice and cheese, these creamy bites are a perfect appetizer and with less mess.
By Vicky Cohen and Ruth Fox

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Yuca is also known as Cassava, it’s a super starchy root vegetable, rich in carbohydrates, calcium and vitamin C. When dried and powdered, it’s known as tapioca (which might be more familiar with).

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Guacamole Yuca Bites
 
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Forget chips and let crispy yuca cups cradle the guacamole this time. With lime and cheese, these creamy bites are a perfect appetizer with less mess. Try adding garlic and cilantro to the guacamole as well.
Author:
Recipe Type: Appetizer
Serves: 12
Ingredients
  • 1 large yuca
  • 2 tbsp extra virgin olive oil
  • ½ cup GO Veggie! Dairy Free Mexican Style Shreds or regular Mexican style cheese
  • 1 Hass avocado, slightly firm
  • 1½ tbsp lime juice
  • ¼ tsp salt (or to taste)
Instructions
  1. Preheat oven to 375F. Generously coat a 12 cup muffin pan with cooking spray
  2. Peel the yuca and shred it using a food processor (makes about 2 cups)
  3. Transfer to a large bowl. Add olive oil and salt and mix well using your hands, so the yuca is well coated with the olive oil. Add shreds and mix well
  4. Arrange the mixture into each muffin cup, pressing against the bottom and up the sides.
  5. Bake in the oven for 30 minutes or until they start to brown. Set aside to cool
  6. In the meantime, prepare the guacamole. Slice the avocado in half. Remove the pit and scoop out the flesh. Mash it with a fork until creamy, add lime juice and salt and mix well
  7. Fill the yuca cups with guacamole right before serving

 

Vicky Cohen and Ruth Fox

Vicky Cohen and Ruth Fox

We are two sisters born and raised in Barcelona, Spain, with Sephardic and Middle Eastern roots. We grew up eating the best, most flavorful, comforting home-cooked meals prepared by our mom, who taught us everything we know about cooking. When we moved here to the U.S. we felt it was really important to keep our traditions and background alive, and we’ve done so by sharing it with everyone we’ve met throughout the years. After all, what better way to make new friends and share our love and culture than through food, right? Our friends have come to enjoy our food and gatherings so much that are always asking us for our recipes. That inspired us to start a cooking blog called “May I have that recipe” where we share recipes we’ve created inspired by our multicultural background.

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1 Comment
  1. I made this last night for a dinner party and it was a huge hit. The only caution is that the yuca is pretty difficult to peel and assemble since the skin is so tough, so you do not want to wait until the last minute to make this. However, once peeled and chopped, everything came together very easily and my guests loved them!

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