yuca root 4 lbs
about 4-5 roots
 Oil for frying
 aji Amarillo paste2 tbsp
 cilantro1 bunch
leaves and stems
 crumbled cotija cheese 1/2 cup
 garlic2 cloves
 vinegar1 tbsp
Juice and zest
 mayo1 cup
 Salt and pepper


Fryer or Fry Pot
For the Yuca
Heat water in a large stockpot and salt heavily.
Peel the yuca and cut it into 3-4 inch rounds. For each round, gently score the skin lengthwise past the waxy bark and into the white layer of skin from the yuca. The white layer is the same color as the inside but you'll be able to peel it off.
Alternatively, if the skin doesn't pull off easily, you can peel it like you'd peel a pineapple or melon, standing each hunk of yuca on the cut end and slicing the skin off from top to bottom (see picture).
Split in half crosswise, remove the stringy fiber in the middle and cut into ¾ inch batons.
Boil yuca pieces for 15 minutes, drain and let sit so that the water can be evaporated. The yuca will fray a bit.
Fry until golden and crisp, about 3-4 minutes. Transfer to cooling rack and season with salt.
For the Sauce
Combine all ingredients and blend until smooth. Taste and season with S/P as needed. If you have any extra sauce, put it in small bowls for the table.