Best 3 Cuban Style Yuca Recipes
Cuban style Yuca, also known as Cassava or Manioc, is a delicious and versatile root vegetable that is a staple in many Latin American and Caribbean cuisines, including Cuba. It is known for its unique flavor and texture and can be prepared in various ways. This article will provide you with some of the best recipes to cook Cuban style Yuca, whether you prefer it fried, boiled, or made into a delicious soup or stew. With the right ingredients and cooking techniques, you can create mouthwatering dishes that will transport you to the vibrant streets of Havana.
Let's cook with our recipes!
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.
CUBAN-STYLE YUCA
Made with yuca, or cassava, a Latin American root vegetable similar to potatoes, this simple dish is the way my granny used to make it.
Provided by Cocina JNOTS
Categories Side Dish Vegetables
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Place the yuca into a pan and fill with enough water to cover. Stir in salt. Bring to a boil over medium-high heat, cover, and cook until tender, about 15 minutes. Drain, and place yucca on a serving plate.
- Meanwhile, place the olive oil, onion, garlic, and lemon juice into a pan. Cook over medium heat about 5 minutes. Pour the hot olive oil mixture over the yuca, and serve immediately.
Nutrition Facts : Calories 268.3 calories, Carbohydrate 43.4 g, Fat 9 g, Fiber 2.1 g, Protein 5.7 g, SaturatedFat 1.3 g, Sodium 204 mg, Sugar 2.6 g
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.
Tips:
- Choose the right yuca: Look for yuca that is firm and free of blemishes. The skin should be smooth and not wrinkled.
- Peel the yuca correctly: Use a sharp knife to carefully peel the yuca, removing all of the skin. Be careful not to cut into the flesh of the yuca.
- Soak the yuca: Soaking the yuca in water for at least 30 minutes will help to remove the bitterness and make it more digestible.
- Cook the yuca properly: Yucca can be boiled, fried, or roasted. The cooking method you choose will depend on the desired texture and flavor.
- Season the yuca to taste: Yucca can be seasoned with a variety of herbs, spices, and sauces. Experiment with different flavors to find your favorite way to enjoy yuca.
Conclusion:
Yuca is a versatile and delicious root vegetable that can be enjoyed in many different ways. Whether you are looking for a side dish, a main course, or a snack, yuca is a great option. With its mild flavor and starchy texture, yuca is a perfect complement to a variety of dishes. So next time you are looking for something new and exciting to try, give yuca a try. You won't be disappointed!
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