Ingredients:

· 2 large yuca roots

· Water (for boiling)

· 1 cup queso fresco

· 1/2 cup evaporated milk

· 1-2 red bell peppers, chopped

· 1 red onion, chopped

· 1 clove of garlic, minced

· Salt and pepper to taste

· Fresh parsley (for garnish)

· 1-2 small red chilies (optional, for spice)

· 1 package of crackers

 

Instructions:

1. Prepare the Yuca:

o Peel the yuca roots and cut them into large chunks.

o Place them in a pot of water and bring to a boil.

o Cook until tender, about 20-25 minutes. Drain and set aside. When ready to serve, fry them for 2-4 minutes, turning occasionally until all sides are golden brown.

 

2. Make the Sauce:

o In a pan, sauté the garlic, red onion, and chopped bell peppers with a pinch of salt and, more importantly, "a pinch of love," until softened and fragrant. If you want the sauce to be spicy, add the chilies during this step; do not add them after blending.

o Transfer the sautéed mixture to a blender, then add the queso fresco and evaporated milk and the crackers. Blend until smooth, adjusting the seasoning with additional salt as needed.

 

3. Serve:

o Arrange the crispy yuca on a serving dish and serve it separately from the sauce, allowing guests to mix the yuca themselves and dip it into the sauce.

o Garnish with a single sprig of fresh parsley placed inside the sauce for decoration.

o Enjoy it!