Yucca Con Mojo Yuca With Garlic Sauce Recipes

Steps:

• Place the yucca in a large 6-quart pot. Cover with 5 quarts cold water. Add the salt and bring to boil over high heat. Lower heat to medium and cook covered until it feels tender when pierced with a fork but still keeps its shape, about 30 minutes. Be careful not to overcook because yucca can turn into a gooey paste. Turn the heat to low and leave the yucca in the hot water until ready to serve.
• For The Mojo Sauce: While the yucca cooks, prepare the mojo sauce. Heat the olive oil until fragrant in a medium frying pan over medium-high heat. Saute the onion rings until lightly golden. Add the garlic and the cumin and saute, stirring for a few seconds, until golden. Pour in the bitter orange juice. Season with salt and pepper, to taste. Very quickly, drain the yucca in a large colander and transfer to a decorative serving platter. Cover with the mojo sauce and serve piping hot.
• In Cuba and the Hispanic Caribbean, yucca con mojo is served alongside rice and beans and roast pork

Steps:

• Cover the yucca with cold salted water, bring to a boil, and cook the yucca until very tender, about 30 minutes.
• Soak the onions in the vinegar for 30 minutes.
• Crush the garlic and place in the oil. Heat the oil until almost smoking. Place the onions on top of the yucca. Pour the very hot oil over the yucca.

Steps:

• Place the yucca in a large pot with water to cover about 1" above. Add the lime juice and lightly salt the water. Bring to a boil over medium-high heat. Reduce heat to medium, cover the pot and continue simmering for about 20-30 minutes or until yucca is tender, but not falling apart. Remove from heat and drain. Extract the string-like fiber from the inside middle of the yucca and discard. Cover and set aside. You may use a mortar and pestle or a food processor, and mash the garlic cloves together with the salt. In a deep skillet, add the olive oil, the mashed garlic, the chopped onions, and the lemon juice. Stir and heat over medium-high heat until it starts simmering. Remove from heat and pour over the cooked yucca. Serve as a side dish.

Steps:

• Place the yucca in a large 6-quart pot. Cover with 5 quarts cold water.
• Add the salt and bring to boil over high heat.
• Lower heat to medium and cook covered until it feels tender when pierced with a fork but still keeps its shape, about 30 minutes.
• Be careful not to overcook because yucca can turn into a gooey paste.
• Turn the heat to low and leave the yucca in the hot water until ready to serve.
• For The Mojo Sauce:.
• While the yucca cooks, prepare the mojo sauce.
• Heat the olive oil until fragrant in a medium frying pan over medium-high heat. Saute the onion rings until lightly golden.
• Add the garlic and the cumin and saute, stirring for a few seconds, until golden.
• Pour in the bitter orange juice.
• Season with salt and pepper, to taste.
• Very quickly, drain the yucca in a large colander and transfer to a decorative serving platter.
• Cover with the mojo sauce and serve piping hot.
• In Cuba and the Hispanic Caribbean, yucca con mojo is served alongside rice and beans and roast pork.