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You can find this recipe at El Restaurante.
Recipe courtesy of Sysco (picaysalpica.sysco.com)
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.