ENSALADA DE YUCA
Provided by My Food and Family
Categories Acompañamientos
Time 40m
Yield 12 porciones de 1/2 taza cada una
Number Of Ingredients 8
Steps:
- Corta ambos extremos de la yuca. Quita la piel marrón gruesa; pela nuevamente hasta alcanzar la piel blanca limpia. Corta la yuca a lo largo por la mitad; retira el cordón fibroso del centro. Córtala en cubos de 1 pulgada. (Deberías de obtener alrededor de 6 tazas de cubos.)
- Coloca los cubos en una cacerola grande; añade agua hasta cubrir la yuca completamente. Agrega el vinagre y la sal y revuelve. Haz hervir esto a fuego medio-alto. Reduce el fuego a medio-bajo; cocina la yuca de 25 a 30 minutos o hasta que esté tierna. Escúrrela. Déjala enfriar completamente.
- Mezcla la mayonesa, los pimientos, la cebollita, el ajo y el tocino en un tazón grande. Incorpora la yuca; mezcla todo ligeramente. Sirve la ensalada de inmediato o guárdala en la nevera hasta el momento de servir.
Nutrition Facts : Calories 290, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
TORTILLA DE YUCA
Steps:
- Place the peeled and quartered yuca in a pot and cover it with at least 2 quarts water. Cook over high heat until tender, about 30 minutes. Drain the yuca in a colander for 2 minutes. Transfer to the bowl of an electric mixer and add the butter, 1/4 cup of the oil and salt to taste. Mix on medium speed until well incorporated, about 3 minutes. Refrigerate until cool, 15 to 20 minutes.
- Shape the yuca dough into eight 4-ounce balls. Make a hole in one of the balls with your finger and stuff it with a tablespoon of the mozzarella. Flatten it into a thick patty (a tortilla). Repeat with the remaining balls.
- Heat the remaining 3 tablespoons oil in a skillet over medium heat. Add 4 yuca patties and cook until light golden brown, 1 to 2 minutes per side. Repeat with the remaining patties, adding more oil as necessary. Top the tortillas with the Ensalada Criolla.
- Combine the tomatoes, onion and pepper in a large bowl. Add the cilantro, lime juice and salt to taste and toss. Yield: 8 servings
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- Bring a large pot of water to boil. Salt the water and add yuca, making sure yuca is completely covered with water. Bring to a boil again, then lower heat and continue boiling for 20-30 minutes. Yuca will begin to split and lose its opaque color.
- Drain and rinse the yuca. Remove the woody, stringy centers of the yuca and discard. Cut the yuca into 1-inch chunks and place in a large bowl; set aside.
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