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 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.
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 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.
YUCCA WITH GARLIC MOJO
Nice if you like Yucca. Recipe Source:TOO HOT TAMALES with Susan Feniger and Mary SueMilliken From the TV FOOD NETWORK - (Show # TH-6220broadcast 03-10-1997) Downloaded from their Web-Site -http://www.foodtv.com
Provided by Crabbycakes
Categories Vegetable
Time 55m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a large saucepan, combine the yucca with enough water to cover by at least 2 inches and add the salt.
- Bring the water to a boil over medium-high heat.
- Reduce the heat to low, cover and simmer gently for 30 minutes, until the yucca is fork-tender but still intact.
- Drain the yucca in a colander.
- Heat the olive oil in a large skillet over medium heat.
- Add the yucca and stir occasionally for 5 minutes, until slightly browned.
- Add the garlic and lemon juice and toss to coat the vegetables evenly.
- Cook for 2 minutes, just to release the aroma of the garlic, and add the cilantro and bell pepper julienne.
- Toss again just to mix and transfer to a warm serving platter.
Nutrition Facts : Calories 313.1, Fat 7.2, SaturatedFat 1.1, Sodium 604.8, Carbohydrate 60.5, Fiber 3.1, Sugar 3.3, Protein 2.5
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