Yuca Con Mojo Food

YUCA WITH GARLIC SAUCE (YUCA CON MOJO)

Steps:

• Place yuca in a large pot of cold water with salt and bring to boil. Reduce heat, cover pot and simmer for 20 minutes or until yuca is fork tender.
• Drain yuca and place in a serving bowl. In the meantime, heat oil in a large skillet on medium high, add onion and saute until soft, about 2-3 minutes. Add garlic and cook for 30 seconds.
• Add lemon juice and salt and cook for a couple minutes. Pour over yuca and serve.

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.

YUCCA WITH GARLIC SAUCE: YUCCA CON MOJO

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.

YUCCA WITH GARLIC SAUCE: YUCCA CON MOJO

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

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.

YUCA CON MOJO

Steps:

• en una olla grande se pone a calentar agua, cuando rompa a hervir vierta la yuca congelada y tapela, cuando le vaya a dar una vuelta pinchela con un tenedor o cuchillo y si entra el mismo, agreguele la sal y echele agua fria del refrigerador o agua solida, cuando ya al rato este bien abiertica, botele el agua y sirvela en una fuente para que se refresquen, al mismo tiempo coja un sarten agreguele el aceite cebolla picada en rebanada el ajo y sofrialo, echele el limon, el cilantro o el culantro, apague la estufa y viertala sobre la yuca que esta en la fuente.

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.

YUCA WITH GARLIC SAUCE (YUCA CON MOJO)

Steps:

• Gather the ingredients.
• Boil yuca in salted water until tender, about 30 minutes.
• Drain yuca and place it in a serving dish. Set aside, but keep warm by covering bowl. Don't allow it to come back to room temperature while you make garlic sauce.
• Combine onions, orange juice, lime juice, cilantro, and garlic in a bowl. Pour mixture over yuca.
• Heat olive oil, oregano, cumin, salt, and pepper in a heavy pan until hot, about 1 minute, being careful not to burn spices. Pour hot oil over yuca. Garnish with additional cilantro and orange zest, as desired.

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 WITH GARLIC SAUCE (YUCA CON MOJO)

Steps:

• Place yucca in a 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 the salt with mortar and pestle (or use a 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!

YUCA CON MOJO (CASSAVA WITH GARLIC SAUCE)

Steps:

• Boil the yuca: In a large stovetop pot, add enough water to completely cover the yuca. Add the garlic powder, onion powder, cumin seed, and salt, if using.
• Bring the water to a boil and cook the yuca for about 15 minutes or just until you can pierce a fork through it. Don't overcook it as it'll get mushy! Once finished cooking, drain and set aside.
• In the meantime, make your sauce: Heat a large stovetop pan on medium-high heat. Once hot, add the onions, continuously stirring until they are slightly translucent and golden, about 2-3 minutes.
• Turn the heat down to medium, add the garlic, and cook for 30 seconds.
• Deglaze the pan with the vegetable broth. Stir well.
• Stir in the lemon juice and maple syrup.
• Add the yuca and stir until it's covered in the sauce. Cook for another 1-2 minutes.
• Stir in the cilantro, salt, and pepper, if using.
• Add a dash of red pepper flakes, if desired.

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.

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.

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.