1/½ kilo de yuca
3 cucharadas de mantequilla
½ taza de agua
Sal al gusto
PREPARACIÓN:
Vamos a Pelar la yuca y hervirla hasta que quede blandita, retiramos del fuego, la escurrimos y dejamos enfriar.
Una vez que este fría, amasamos con la media taza de agua y la mantequilla hasta que quede la consistencia de un puré pero mas seco.
Calentamos el budare o un sartén, formamos arepas y cocinamos hasta que estén un poco doradas de lado y lado. Recuerda que la yuca ya está cocida, así que simplemente estamos buscando sellarlas y darles una costra tostadita porque por dentro son muy suaves.
Servimos con mantequilla y queso o cualquier otro ingrediente de nuestra preferencia.
INGREDIENTS:
1 / ½ kilo of cassava
3 tablespoons butter
½ cup water
Salt to taste
We will Peel the cassava and boil it until it is soft, remove from the fire, drain and let cool.
Once this is cool, knead the half cup of water and butter until the consistency of a puree but drier.
We heat the budare or a frying pan, form arepas and cook until they are a little golden side and side. Remember that the cassava is already cooked, so we are simply looking to seal them and give them a crispy crust because inside are very soft.
We serve with butter and cheese or any other ingredient of our preference.
INGREDIENTS:
1 / ½ kilo of cassava
3 tablespoons butter
½ cup water
Salt to taste
PREPARATION:
We will Peel the cassava and boil it until it is soft, remove from the fire, drain and let cool.
Once this is cool, knead the half cup of water and butter until the consistency of a puree but drier.
We heat the budare or a frying pan, form arepas and cook until they are a little golden side and side. Remember that the cassava is already cooked, so we are simply looking to seal them and give them a crispy crust because inside are very soft.
We serve with butter and cheese or any other ingredient of our preference.
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