Cuban Style Yuca Food

TRADITIONAL CUBAN YUCCA

Steps:

• Peel the yucca, making sure to remove all layers of outer skin and gray veins. Yucca should be completely white. Cut in half, lengthwise, and then in thirds. Add yucca in a stockpot and cover with enough cold water so that it is covered completely. Boil for 20-25 minutes, or until tender. Be sure to remove inner root once the yucca has "opened". Drain and put on a plate.
• While your yucca boils, add oil to a frying pan. On very low heat, add onion, lime juice and minced garlic to oil and cook until onions are softened. Add salt as needed.
• Pour onion mixture over yucca. Serve immediately.

CUBAN-STYLE YUCA

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.

YUCCA WITH CUBAN MOJO

Steps:

• Bring a large pot of salted water to a boil. Add the yucca and boil until tender, about 30 minutes. Drain and place the yucca on a serving platter.
• Heat the oil in a small skillet over high heat, add the onions and garlic and let cook about 1 minute, making sure the garlic and the onions don't start to brown; season with salt and pepper. Pour the onions and garlic directly over the yucca. Pour the lime juice on top and sprinkle with oregano.

YUCA CON MOJO

Steps:

• Wash the cassava very well, and remove the skin.
• In the middle of the cassava root, there is a line of fibers that must be removed because it is very bitter.
• Cut the cassava into fairly large pieces and place them in a large pot of salted water.
• Boil for 20 to 25 minutes or until the cassava is tender (same level of tenderness as a boiled potato) and drain.
• When the cassava is finished cooking, in a pan, heat the olive oil on medium heat.
• Add the chopped onion to the olive oil and fry until golden and crisp.
• Add the garlic then add the juice of the lemons and the orange 2 minutes later.
• To serve, place pieces of cooked cassava in a dish or bowl.
• Pour the sauce over the cassava and add grated or chopped fried chicharrónes (optional).
• Garnish with chopped cilantro and add salt to taste.

CUBAN YUCA CON MOJO

Steps:

• Add frozen cassava to a large pot, cover with water, and bring to a boil over high heat. Cook for 8 minutes and check for doneness. (Prick with a fork and it should be soft, but firm.) Drain the water and cut cassava in chunks of 1 to 2 inches.
• Make a paste with the garlic and the salt using a small food processor, or a mortar and pestle.
• Mix the garlic and salt paste with the sour orange juice.
• In a small saucepan with a lid, heat the lard or vegetable oil on high. Once it is hot, add the onions and let them cook for about 20 seconds. Add the sour orange juice mixture, close the lid, and turn off the heat. Let stand for a few seconds.
• Arrange cassava chunks on the serving platter, drizzle the hot mojo over the cassava, and serve.