FOR THE KETCHUP:
- 1/2 c. Ketchup
- 2 tbsp. Sriracha
- 1 tsp. Rice Vinegar
FOR THE MOJO:
- 1/4 c. Diced Onion
- 2 cloves Pressed Garlic
- 1/4 c. White Vinegar
- 1/4 c. Olive Oil
- Kosher Salt
FOR THE YUCA FRIES:
- 2 1/2 lb. Yuca Root (or 1 1/2 Pound Bag Frozen Yuca Fries)
- Vegetable Oil, As Needed For Frying
- 1/2 c. Cotija Cheese
- Crushed Red Pepper
- Chopped Cilantro, For Garnish
- In a small bowl, combine ketchup ingredients and mix until well-combined. Cover and set aside.
- In a separate bowl, combine mojo ingredients and mix until well-combined. Season with salt to taste, cover and set aside.
- Peel yuca, split in half crosswise, and cut into thick batons. Add to a large pot and cover with cold water by 2 inches. Season well with salt. Bring to a boil over high heat, reduce to a simmer, and cook until tender, about 12 –15 minutes. Drain and spread out on paper towel to dry.
- While yuca is draining, heat oil to 350ºF in a large heavy pot, cast iron skillet or Dutch oven. Line a plate or tray with paper towels and set aside. Working in batches, add yuca and fry, flipping frequently, until golden brown and crisp, about 3–5 minutes. Transfer to a paper towel-lined tray to drain. Transfer to a bowl, toss with 2 tablespoons of prepared mojo until evenly coated.
- Transfer fries to a platter, sprinkle with cotija, garnish with cilantro leaves and serve with ketchup and remaining mojo on the side.