Cuban Yuca Con Mojo Food

YUCA CON MOJO

Steps:

• Boil the yuca until tender and set aside in a bowl. Mix the onions, sour orange juice, cilantro and garlic and pour it over the yuca. In a pan heat up oil very, very hot (make sure it does not smoke). Pour the hot oil over the yuca.

CUBAN YUCA CON MOJO (YUCA WITH GARLIC SAUCE)

Steps:

• Trim off the yuca ends and slice the root into 2 or 3-inch pieces. Make a slit in the skin from top to bottom. Insert a knife under the skin and slightly twist it to loosen the skin. Alternatively, you can set each piece side up and cut the skin off using a knife.
• Get rid of both the waxy brown skin and pink layer inside. Also, if there are any dark areas on the white flesh, cut them off. If the discoloration runs through out the whole root, it may have gone bad and you have to discard it.
• Now you have to remove the woody core. Set each piece side up and cut in half lengthwise. Next, cut in half once again so the root is now quartered and the core is exposed. Cut if off from each piece. Lastly, cut into chunks.
• Transfer the yuca into a large pot and cover with water. Cover with a lid and bring to a boil. Cook on medium-low for about 30 minutes, until the root is fork tender. Drain and allow to cool.
• Heat a tablespoon of butter in a skillet. Add the onion and cook for 3-5 minutes, until translucent. Add the garlic and cook for 30 seconds more, until fragrant. Add the remaining butter, lime juice, and lemon juice. Season with salt and black pepper. Stir well and simmer on a low heat for about 10 minutes.
• Add the cooked yuca chunks into the skillet and toss with the garlic sauce. Garnish with fresh parsley.

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.

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.

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.

YUCA CON MOJO

Steps:

• Fill a large pot with water and bring to a boil over high heat.
• Prepare the yuca: Fill a large bowl with water. Peel the yuca with a sharp peeler or paring knife, then chop it into 2-inch pieces, tossing them in the bowl of water as you go to avoid discoloration.
• Make the mojo: Bring olive oil to a simmer in a deep skillet over medium heat. Add onion, garlic, peppercorns, bay leaves and 1/2 teaspoon salt, stirring well to incorporate. Cook until the onions are translucent and soft, stirring often and being careful not to let the onions brown, about 5 to 7 minutes. Remove from heat and add vinegar, and add salt to taste.
• Once water is at a rolling boil, add 1/4 cup salt, then carefully add yuca. Boil for 20 to 30 minutes, until a sharp knife goes through easily, careful not to let yuca overcook and become mushy.
• Drain yuca and transfer to a serving dish. Pour over warm mojo and serve.

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.

TRADITIONAL CUBAN RECIPE: CUBAN MOJO (CUBAN MARINADE)

Steps:

• Mash garlic, salt and peppercorns, using a mortar and pestle or use food processor.
• Stir in juice.
• Allow to sit for at least 30 minutes or longer at room temperature.
• *If making it without the oil - stop at this point and this makes a perfect marinade for seasoning, chicken, fish, pork &/or beef.
• Continue with preparing the mojo with oil - after you have stirred in juice add onion & oregano.
• Allow to sit for at least 30 minutes or longer at room temperature.
• In a saucepan heat olive oil to medium hot & then remove from heat.
• Whisk oil in garlic-juice mixture, until well blended.
• Stores for at least a week in the refrigerator.

YUCA FRITA CON MOJO

Steps:

• In a small bowl, whisk the mojo ingredients. Refrigerate, covered, at least 2 hours or overnight., Place yuca and 1 teaspoon salt in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until fork-tender, 20-25 minutes. Drain and pat yuca pieces dry., In a deep skillet, heat 1 in. of oil to 375°. Fry yuca, a few pieces at a time, until golden brown, 8-10 minutes. Drain on paper towels. Serve immediately with dipping sauce, or toss to coat, if desired.

YUCCA WITH GARLIC SAUCE (YUCA CON MOJO)

Steps:

• Place yucca in saucepan; until yucca is just covered, add salt and lime juice and bring to a boil.
• Reduce heat, cover and simmer until tender--about 30 minutes.
• Drain and keep warm.
• Mash garlic cloves into salt with mortar and pestle (or use food processor).
• Add garlic, lemon juice, and onions to olive oil in a separate pan, heat until bubbling, then pour over yucca.
• Toss yucca & sauce "lightly" cooking to saute over medium heat; till barely brown but not CRISP!
• Serve.