Franciscos Yucca Soup Recipes

Steps:

• Place the beef in a 6- to 8-quart slow cooker. Season with salt and pepper. Arrange the yuca, squash and Cubanelle pepper around the beef in a single layer. Combine the tomato sauce, 1/2 cup water, the cilantro stems, garlic, oregano, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Pour all over the meat and vegetables. Cover and cook on low until the meat is tender and easy to pull apart, 8 hours.
• Meanwhile, thinly slice the red onion. Bring the vinegar, 1/2 cup water and 1/2 teaspoon salt to a boil in a small saucepan. Remove from the heat and stir in the red onion, submerging the slices. Let cool, then transfer to a bowl and refrigerate until ready to serve.
• Remove the meat to a plate and shred into bite-size chunks with 2 forks, discarding any large pieces of fat. Skim off any excess fat from the remaining stew in the slow cooker. Stir the meat back into the stew and season with salt and pepper. Divide among bowls. Top with the chopped cilantro leaves. Drain the pickled red onion and serve with the stew.

Steps:

• In a large stockpot, combine chicken, 1 garlic clove, a large pinch of salt, and a pinch of pepper. Cover with 12 cups water. Bring to a boil. Reduce to a simmer, and cook, skimming occasionally, until chicken is cooked through, about 10 minutes. Remove chicken, and let stand until cool enough to handle. Strain poaching liquid through a fine sieve; set aside. When chicken is cool, tear into bite-size pieces; set aside.
• In a large stockpot, heat oil over medium heat. Add remaining 3 garlic cloves, and cook for 2 minutes. Stir in paprika, a pinch of salt, and a pinch of pepper. Cook, stirring, for 1 minute. Add onion and tomatoes, and cook 2 minutes more. Add yucca, and cook, stirring occasionally, for 5 minutes. Add stock and poaching liquid. Bring to a boil. Cover and reduce to a simmer. Cook, stirring occasionally, for 25 minutes.
• Add reserved chicken, parsley, a pinch of salt, a pinch of pepper, coriander, cumin, and scallions. Simmer, stirring occasionally, until chicken has fallen apart and yucca is soft and partially dissolved, 1 to 1 1/2 hours more. Taste and adjust for seasoning.

Steps:

• Place the yuca into a pan and fill with enough water to cover. Stir in salt. Bring to a boil over medium-high heat, cover, and cook until tender, about 15 minutes. Drain, and place yucca on a serving plate.
• Meanwhile, place the olive oil, onion, garlic, and lemon juice into a pan. Cook over medium heat about 5 minutes. Pour the hot olive oil mixture over the yuca, and serve immediately.

Steps:

• Bring chicken, water, and 1 tablespoon salt to a boil in a large stockpot. Skim foam. Add onions, garlic, tomatoes, cilantro, and chile. Return to a boil. Reduce heat. Simmer, partially covered, for 30 minutes.
• Remove breast; cover to keep warm. Add carrots and yuca. Simmer, partially covered, until carrots and yuca are tender, about 40 minutes.
• Remove remaining chicken; discard back, wings, and cilantro. Skim fat. Season with salt and pepper.
• Serve chicken on the side, or remove meat from bones, cut into bite-size pieces, and stir into soup.