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Chorizo and Monterey Jack Stuffed Yuca Cups with Cilantro Lime Mojo

Recipe for yuca cups stuffed with chorizo

You can find this recipe at El Restaurante

Recipe courtesy of Sysco (

Makes 4 appetizer servings

8 TIO JORGE® yuca cups

8 oz. fresh chorizo

¼ c. chopped cilantro

½ c grated Monterey Jack cheese

1 c. fresh lime juice

1 T. lime zest

¼ c. agave nectar

1 c. chopped cilantro

3 T. chopped garlic

1 t. cumin powder

1 t. kosher salt

Combine chorizo, cilantro and cheese. Deep fry yuca cups (from frozen state) for 2 to 3 minutes in 350°F preheated oil.

Place 1 ounce of chorizo mixture into each yuca cup. Place into preheated 350°F oven. Cook for 12 to 15 minutes or until chorizo is at an internal temperature of 165°F.

Place lime juice, lime zest, agave nectar, cilantro, garlic, cumin powder and kosher salt into a blender. Puree for 1 minute. Drizzle over/garnish yuca cups.


El Restaurante

El Restaurante magazine was founded in 1997, and is read by over 25,000 owners and managers of Mexican and Latin restaurants in the United States. The magazine is published five times per year by Maiden Name Press, LLC in Chicago, Illinois.

El Restaurante also publishes a monthly e-newsletter, eMex, and maintains the popular website

El Restaurante is edited by Kathleen Furore, a veteran journalist. She has been the editor since the magazine was founded. Kathleen can be reached at 708-267-0023 or

For advertising information, please contact publisher Ed Avis at or 708-218-7755.


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