Ingredients

• 2 yucca, peeled and cut into wedges, 1/4-inch wide by 3 inches long
• 4 cups chicken stock
• 1/3 cup cider vinegar
• 2 cloves garlic, smashed
• 6 cups vegetable oil
• Kosher salt and freshly ground pepper
• 1/2 cup mayonnaise
• 1/4 cup chopped fresh cilantro, plus more for garnish
• 2 cloves roasted garlic
• 2 tablespoons fresh lime juice
• 1 tablespoon agave nectar
• 1/4 teaspoon Sriracha (an Asian chili sauce)

Instructions

1. Combine the yucca, chicken stock, vinegar, smashed garlic, and 2 cups water in a medium saucepan. Bring to a boil, reduce the heat, and simmer, 9 to 10 minutes. Drain and let dry on a baking sheet.
2. Combine the mayonnaise, 1/4 cup cilantro, roasted garlic, lime juice, agave, and Sriracha in a small bowl.
3. Heat the vegetable oil in a large heavy-bottomed pot to 350 degrees F. In batches, fry the yucca for about 3 minutes, turning after each minute, until the fries are lightly golden. Drain on a paper towel-lined baking sheet; sprinkle with salt and garnish with cilantro while warm.
4. Serve with the mojo mayo sauce.