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.
Nutrition Facts : Calories 439 kcal, Carbohydrate 76 g, Cholesterol 0 mg, Fiber 4 g, Protein 4 g, SaturatedFat 2 g, Sodium 101 mg, Sugar 8 g, Fat 14 g, ServingSize 4 servings, UnsaturatedFat 0 g
CUBAN YUCA CON MOJO
Yuca con mojo is a side dish of tender, creamy cassava, drizzled with a citrus garlic sauce (mojo). It is one of the most traditional dishes of Cuban food.
Provided by Lizet Bowen
Categories Side Dish Recipes
Time 30m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 278 calories, ServingSize 1/5 of recipe
YUCA CON MOJO
Yuca is among the most commonly eaten viandas - the local word for starchy fruits and vegetables, such as plantain and taro - in Puerto Rico. It is the root of the cassava, an extraordinarily resilient plant that was the principal food of the Indigenous Taínos of the island. Among its many preparations, this is my favorite: boiled yuca doused in a garlicky citrus mojo dressing, my grandmother's recipe. She never wrote it down, but my mother had it deep in her memory, and we cooked it together for this version you see here. The mojo will keep for several weeks in the fridge, and is also delicious on crispy fried tostones, roasted vegetables and fish.
Provided by Von Diaz
Categories vegetables, side dish
Time 45m
Yield 6 servings
Number Of Ingredients 9
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:
- Combine parsley, garlic, lime juice, and extra virgin olive oil and set aside. This is your mojo sauce. In a large pot with oil heated to at least 350 degrees, fry yuca until golden brown season with salt and pepper when hot. Serve yuca with the mojo sauce on top.
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
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
YUCA CON MOJO
Yuca con mojo is a Cuban dish prepared by marinating cassava root in garlic, citrus fruits and olive oil.
Provided by Nisha Ramesh
Categories Side Dish
Time 45m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 679 kcal, Carbohydrate 88 g, Protein 21 g, Fat 27 g, SaturatedFat 6 g, Cholesterol 27 mg, Sodium 551 mg, Fiber 6 g, Sugar 11 g, UnsaturatedFat 15 g, ServingSize 1 serving
YUCA WITH GARLIC-CITRUS SAUCE: YUCCA CON MOJO
Steps:
- In a pot of boiling water, cook the yucca until tender, but not falling apart and losing its shape, about 10 minutes. Remove the yucca from the water, and dunk into an ice bath to stop the cooking process (shocking) and set aside.
- Meanwhile, make the mojo. In a blender, place half of the red onion, garlic, parsley, cilantro, and lime juice. Start to puree and slowly drizzle in the olive oil. When well pureed, season with salt and pepper and set aside. Julienne the remaining half of the onion.
- Heat 2 inches of oil in a deep cast iron skillet to 375 degrees F. Begin frying the partially cooked yucca until golden brown, about 5 minutes.
- When uniform in color, remove the yucca from the oil and place in a bowl. Season with salt and pepper. Pour the mojo over the yucca, and garnish with the other half of the red onion.
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
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
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