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Recipes » Side Dishes » Yuca Arepas with Hogao (Tomato and Onion) Sauce
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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)

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.

You can find peeled frozen yuca in most supermarkets.

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