Yucca With Garlic Sauce Yuca Con Mojo Recipes

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.

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.

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

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.

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.

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.

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.

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.

Steps:

• Peel and halve the yuca roots. Place yuca in a large pot with 1 teaspoon salt and cover with water. Bring to a boil and cook for 20 minutes or until just tender. Do not overcook or it will get slimy/mushy. When cooked, let sit in the warm water until ready to serve.
• Meanwhile, make Mojo sauce. Heat a small skillet over medium heat and add the olive oil. Add garlic, onion, and remaining teaspoon salt and cook until onion is softened, about 2 minutes. Turn off heat and whisk in the juice of one lemon.
• Drain yuca and transfer to serving dish. Drizzle Mojo over top and serve warm.