Criollo yuca muchín with peanut chicken, tomato and herb relish

Instructions

1. 1

   1. Place the yuca in a pot with enough water and 6 g of salt. Cook over medium heat for 20 to 25 minutes, until very tender. If you want to keep it warm, you can hold it in a 200 °F / 95 °C oven for a few minutes while you prepare the filling.

2. 2

   2. Remove the tough inner fiber from the warm yuca and mash it until smooth. Mix the mash with the butter and a pinch of salt until you have a soft, moldable dough. Cover and set aside.

3. 3

   3. For the filling, heat 1 tablespoon of annatto oil in a skillet over medium heat. Add the white onion and cook for 3 minutes. Stir in the garlic, ground cumin, and black pepper, and cook 1 minute more.

4. 4

   4. Add the diced chicken and cook for 5 to 6 minutes, stirring, until it changes color. Add the ground toasted peanuts and chicken broth; mix well and cook for 6 to 8 minutes until you have a thick stew-like filling. Stir in half of the chopped cilantro, adjust salt, and let it cool until easy to handle.

5. 5

   5. In a bowl, make the relish by mixing the tomato, red onion, lime juice, parsley, the remaining cilantro, optional fresh chili, and a pinch of salt. Let it rest for 10 minutes so the flavors meld.

6. 6

   6. Divide the yuca dough into 6 portions. With slightly damp hands, flatten each portion, place a few spoonfuls of the peanut chicken filling in the center, and close it into thick oval shapes, sealing the edges well.

7. 7

   7. Heat the vegetable oil in a deep pot or skillet to 350 °F / 175 °C. Fry the muchines in batches for 4 to 5 minutes per side, until deeply golden and crisp. Do not overcrowd the pan so the oil temperature stays steady.

8. 8

   8. Drain the muchines on paper towels. If needed, keep them warm on a tray in a 220 °F / 105 °C oven for up to 10 minutes.

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   9. Serve the criollo muchines hot with a generous spoonful of the tomato and herb relish on top or on the side.