Yuca Fries with Mojo and Sriracha Ketchup

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.

Note: If using frozen yuca fries, prepare the fries according to package directions.