Muchines de Yuca

Authentic Muchines de Yuca Recipe from Ecuador | Ingredients and Directions

Region / culture: Ecuador | Preparation time: 30 minutes | Cooking time: 15 minutes | Servings: 4

Introduction

Muchines de Yuca are a traditional Ecuadorian dish made with grated yuca (cassava) that is filled with a savory mixture, shaped into balls, and fried until crispy. These delicious snacks are perfect for parties, gatherings, or as a tasty appetizer.

History

Muchines de Yuca have been a popular dish in Ecuador for generations. The recipe is believed to have originated in the coastal region of the country, where yuca is a staple ingredient in many dishes. The name "muchines" is derived from the Spanish word "muchín," which means a small, round object. These tasty treats are often enjoyed during special occasions and celebrations.

Ingredients

1 lb (454 g) of peeled and grated yuca (cassava)
1 grated white onion
1 egg
salt and pepper to taste
1 cup of filling (see below)
oil for frying

Cheese filling

1 cup of grated jack, mozzarella, swiss or any melting cheese you like

Pork filling

2 tbsp of oil
0.5 minced onion
1 tbsp of minced parsley
1 tbsp of minced cilantro
0.5 lb (227 g) of ground pork
0.25 tsp of ground cumin
0.25 tsp of salt

How to prepare

Prepare the filling of your choice.

Pork filling

Heat the oil in a skillet over medium heat.
Sauté the onion, parsley, and cilantro in the oil until the onion is translucent.
Add the pork, cumin, and salt. Sauté and break up the meat until it is cooked through.
Add about 2 tbsp of water and cook until most of it has evaporated.
Adjust the seasoning to taste and set it aside to cool.
Optional: Stir in a chopped hard-boiled egg into the meat at the end, if desired.

Muchines

In a bowl, mix grated yuca, onion, egg, salt, and pepper together.
Take about 0.25 cup of the yuca mixture in one hand.
Create a depression in the mixture using your thumb.
Place around 1 tbsp of filling in the depression and fold the yuca over to cover it.
Shape the yuca into an egg-shaped ball and squeeze out any excess moisture.
Set it aside and repeat the process with the remaining yuca and filling.
Heat 2-3 cups of oil in a skillet over medium-high heat.
Add 3-4 muchines at a time and fry them until they turn golden brown and are cooked through, approximately 3-5 minutes.
Flip them midway to brown both sides.
Remove the muchines and place them on a paper towel-lined plate. Serve them hot.

Variations

Try using different fillings such as shrimp, crab, or vegetables for a unique twist on this traditional recipe.
Add spices such as paprika, chili powder, or garlic powder to the yuca mixture for extra flavor.

Cooking Tips & Tricks

Make sure to squeeze out any excess moisture from the yuca mixture before shaping it into balls to ensure that the muchines hold their shape while frying.

- Use a non-stick skillet and heat the oil to the right temperature before frying the muchines to prevent them from sticking to the pan.

- Experiment with different fillings such as cheese, chicken, or vegetables to create a variety of flavors.

Serving Suggestions

Serve Muchines de Yuca hot with a side of salsa, guacamole, or aji (spicy sauce) for dipping. They can also be enjoyed with a fresh salad or as a side dish to a main meal.

Cooking Techniques

Frying the muchines in hot oil ensures that they become crispy on the outside while remaining soft and flavorful on the inside. Be sure to flip them halfway through cooking to ensure even browning.

Ingredient Substitutions

If you cannot find yuca, you can substitute it with grated potatoes or plantains. You can also use ground beef, chicken, or tofu as a filling instead of pork.

Make Ahead Tips

You can prepare the yuca mixture and filling ahead of time and store them in the refrigerator until ready to fry. Shape the muchines just before frying for the best results.

Presentation Ideas

Arrange the fried muchines on a platter and garnish with fresh herbs or a sprinkle of cheese. Serve them on colorful plates or in decorative bowls for a visually appealing presentation.

Pairing Recommendations

Pair Muchines de Yuca with a cold beer, a glass of white wine, or a fruity cocktail for a delicious combination. They also go well with a refreshing fruit juice or iced tea.

Storage and Reheating Instructions

Store any leftover muchines in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a preheated oven at 350°F (180°C) for 10-15 minutes or until heated through.

Nutrition Information

Calories per serving

Each serving of Muchines de Yuca contains approximately 250 calories.

Carbohydrates

Each serving of Muchines de Yuca contains approximately 25 grams of carbohydrates.

Fats

Each serving of Muchines de Yuca contains approximately 10 grams of fats.

Proteins

Each serving of Muchines de Yuca contains approximately 8 grams of proteins.

Vitamins and minerals

Yuca is a good source of vitamin C, vitamin B6, and manganese. The filling ingredients such as pork, onions, and herbs also provide essential vitamins and minerals.

Alergens

This recipe contains eggs, dairy (cheese), and pork, which may be allergens for some individuals.

Summary

Muchines de Yuca are a delicious and satisfying snack that provides a good balance of carbohydrates, fats, and proteins. They are a great source of vitamins and minerals, making them a nutritious choice for a tasty treat.

Summary

Muchines de Yuca are a tasty and versatile dish that can be enjoyed as a snack, appetizer, or side dish. With a crispy exterior and a flavorful filling, these delicious treats are sure to be a hit at your next gathering. Experiment with different fillings and seasonings to create your own unique version of this traditional Ecuadorian recipe.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Muchines de Yuca. It was many years ago when I was just a young girl, visiting my aunt in her small village in Ecuador. My aunt was known for her incredible cooking skills, and she was always eager to pass on her recipes to me.

One day, as we sat in her cozy kitchen, my aunt pulled out a large yuca root from her pantry. She began to peel it, explaining to me that yuca was a staple in Ecuadorian cuisine and that she was going to teach me how to make one of her favorite dishes - Muchines de Yuca.

As she shredded the yuca into a fine pulp, my aunt shared with me the history behind this traditional recipe. She told me that Muchines de Yuca were a popular snack in Ecuador, especially during special occasions like weddings and festivals. The dish was made by mixing shredded yuca with cheese and spices, forming it into small patties, and then frying them until they were golden and crispy.

As my aunt guided me through the process of making the Muchines de Yuca, I watched in awe as she effortlessly combined the ingredients, shaping the mixture into perfect little patties. She then fried them in a hot pan until they were golden brown and crispy on the outside, but soft and tender on the inside.

The aroma that filled the kitchen was intoxicating, and I couldn't wait to taste the finished dish. My aunt placed a plate of hot Muchines de Yuca in front of me, along with a tangy aji sauce for dipping. I took my first bite, and instantly I was transported to a world of flavors and textures that I had never experienced before.

The crispy exterior gave way to a soft and creamy center, with the sharpness of the cheese cutting through the richness of the yuca. The aji sauce added a spicy kick that complemented the dish perfectly, creating a harmony of flavors that danced on my taste buds.

From that moment on, Muchines de Yuca became one of my favorite dishes, and I knew that I had to learn how to make it myself. Over the years, I perfected my aunt's recipe, adding my own twist to it by experimenting with different cheeses and spices.

I shared the recipe with my friends and family, who all raved about how delicious it was. They couldn't believe that such a simple dish could be bursting with so much flavor and texture. I felt proud to be able to carry on the tradition of making Muchines de Yuca, passing down the recipe to future generations.

As I sit here now, reflecting on that day in my aunt's kitchen many years ago, I am grateful for the lessons she taught me and the memories we shared. The recipe for Muchines de Yuca will always hold a special place in my heart, reminding me of the beauty and richness of Ecuadorian cuisine, and the love and passion that goes into every dish that is made.