
Yuca Arepas with Hogao (Tomato and Onion) Sauce


What You'll Need
AREPAS
2 cups yuca, peeled and cubed
⅓ cup almond flour
1 Tbsp chia seeds
Pinch of sea salt
HOGAO SAUCE
1 cup onion, diced
1 cup tomatoes, diced
¼ cup roasted red pepper, diced
3 garlic cloves, crushed
Pinch of ground cumin
Pinch of sea salt
Pinch of ground pepper
Cilantro, chopped (optional)

How to Make It
AREPAS
1 In a saucepan, add the yuca and cover with water. Bring to a boil and cook for 15 minutes or until tender.
2 Drain the yuca and transfer to a medium bowl.
3 Mash the yuca until there are no big chunks. Add the almond flour, chia seeds, and pinch of salt, and mix well.
4 With wet hands, take about ¼ cup of the mix and form into a ball. Flatten into arepa about ½ inch thick. Repeat with remaining mixture.
5 In a hot skillet, cook the arepas until lightly toasted on each side.
6 Serve immediately.
HOGAO SAUCE
1 In a hot skillet, sauté onions for 3-4 minutes or until slightly softened.
2 Add tomatoes and roasted red peppers and sauté for 3 minutes.
3 Add garlic and spices and cook for 3 minutes.
4 Add cilantro, if using, and serve.

Cooking Tips
You can find peeled frozen yuca in most supermarkets.
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