YUCA FRIES WITH GARLIC MOJO
Mojo (mo-ho) is the Caribbean word for "sauce," and this garlic mojo is the perfect accompaniment to fried yuca. Peeled frozen yuca chunks can be substituted for fresh (don't defrost before boiling).
Provided by Julissa Roberts
Categories Appetizers
Yield 6 as a side dish or appetizer
Number Of Ingredients 7
Steps:
- Fill a 4- to 5-quart pot halfway with well-salted water and bring to a boil over high heat.
- Completely remove the yuca's brown skin and the purple layer under it with a vegetable peeler. Cut crosswise into 3-inch cylinders and halve the cylinders lengthwise.
- Boil the yuca, covered, until tender when pierced with a fork, 30 to 45 minutes. Drain the yuca and transfer to a cutting board. Remove any hard, fibrous cores with a fork. Cut the yuca into 1/2-inch-thick sticks and let cool and dry.
- Meanwhile, position a rack in the center of the oven and heat the oven to 200°F. Line a baking sheet with paper towels. Combine the olive oil, garlic, onion, lemon juice, and 2 tsp. salt in a 1-quart saucepan and set aside.
- Heat 1/2 inch of vegetable oil in an 11- to 12-inch straight-sided sauté pan or skillet over medium-high heat until shimmering hot. Working in batches of 12 to 15, cook the yuca, turning occasionally and separating the pieces as needed, until golden, about 6 minutes. Transfer the fries to the lined baking sheet to drain, sprinkle with salt, then transfer to another rimmed baking sheet and keep warm in the oven while cooking more batches. They'll stay crisp in the oven for about 45 minutes.
- Heat the olive oil mixture over medium heat, whisking occasionally, until fragrant and the garlic and onion are soft, about 4 minutes. Transfer to a dipping bowl and serve with the fries.
Nutrition Facts : ServingSize 6 as a side dish or appetizer, Calories 350 kcal, Fat 240 kcal, SaturatedFat 3.5 g, TransFat 28 g, Carbohydrate 27 g, Fiber 1 g, Protein 1 g, Sodium 380 mg, UnsaturatedFat 23 g
YUCCA WITH GARLIC SAUCE (YUCA CON MOJO)
This is a staple of Cuba and of course, now of Miami. When you are preparing this recipe be sure to remove any "woody" parts from the center. You can use the frozen yucca or cassava, in place of the fresh. Just follow the package directions but add salt and lime juice to either.
Provided by Manami
Categories Grains
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 536.8, Fat 27.5, SaturatedFat 3.9, Sodium 1189.1, Carbohydrate 71.6, Fiber 3.7, Sugar 4.8, Protein 3
YUCCA WITH GARLIC SAUCE: YUCCA CON MOJO
Provided by Food Network
Categories side-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 8
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 CON MOJO: YUCA WITH GARLIC SAUCE
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.
YUCCA WITH GARLIC SAUCE: YUCCA CON MOJO
Make and share this Yucca With Garlic Sauce: Yucca Con Mojo recipe from Food.com.
Provided by Cristina Barry
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 910.8, Fat 19.4, SaturatedFat 2.8, Sodium 1228.7, Carbohydrate 178.6, Fiber 8.7, Sugar 9.9, Protein 6.9
YUCA FRITA CON MOJO
Who doesn't love something fried? That's how I first got turned on to yuca, now I cook it regularly. It's a starchy tuber, similar textured to that of a potato and is served with a lovely garlicky, orange dipping sauce. - Deeanna Dickey, Denver, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 6 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 344 calories, Fat 18g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 154mg sodium, Carbohydrate 45g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein.
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YUCA FRIES WITH MOJO RECIPE | MYRECIPES
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- Peel yuca, and cut into 48 (3 x 1/2-inch) sticks; discard any tough fibers from yuca. Place yuca and 1/2 teaspoon salt in a large saucepan; cover with water. Bring to boil over high heat. Cover, reduce heat to medium, and cook 25 minutes. Drain; cool completely. Cover and chill 8 hours or up to 3 days.
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- Bake at 450° for 12 to 15 minutes or until golden brown on bottom. Turn sticks over, and bake an additional 12 to 15 minutes or until golden brown on bottom.
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