Yucca Con Mojo Recipes

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YUCCA WITH GARLIC SAUCE (YUCA CON MOJO)



Yucca With Garlic Sauce (Yuca Con Mojo) image

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

1 1/2 lbs yucca root, halved & in chunks
1 teaspoon salt
1 lime, juice of
6 garlic cloves, mashed
1 teaspoon salt
1/3 cup fresh lemon juice
1/2 cup olive oil
1 onion, chopped fine

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

CUBAN YUCA CON MOJO (YUCA WITH GARLIC SAUCE)



Cuban Yuca con Mojo (Yuca with Garlic Sauce) image

This delicious cuban yuca with citrus garlic mojo sauce is really simple to make. Also it's full of tons of health benefits!

Provided by Jovita | Yummy Addiction

Categories     Side Dish

Time 55m

Number Of Ingredients 8

2 lb. (900g) yuca root
½ cup (113g) butter
1 large onion (, chopped)
3 cloves garlic (, minced)
2 limes (, juiced)
1/3 cup lemon juice
Salt and black pepper (, to taste)
Fresh parsley (, for garnish)

Steps:

  • Trim off the yuca ends and slice the root into 2 or 3-inch pieces. Make a slit in the skin from top to bottom. Insert a knife under the skin and slightly twist it to loosen the skin. Alternatively, you can set each piece side up and cut the skin off using a knife.
  • Get rid of both the waxy brown skin and pink layer inside. Also, if there are any dark areas on the white flesh, cut them off. If the discoloration runs through out the whole root, it may have gone bad and you have to discard it.
  • Now you have to remove the woody core. Set each piece side up and cut in half lengthwise. Next, cut in half once again so the root is now quartered and the core is exposed. Cut if off from each piece. Lastly, cut into chunks.
  • Transfer the yuca into a large pot and cover with water. Cover with a lid and bring to a boil. Cook on medium-low for about 30 minutes, until the root is fork tender. Drain and allow to cool.
  • Heat a tablespoon of butter in a skillet. Add the onion and cook for 3-5 minutes, until translucent. Add the garlic and cook for 30 seconds more, until fragrant. Add the remaining butter, lime juice, and lemon juice. Season with salt and black pepper. Stir well and simmer on a low heat for about 10 minutes.
  • Add the cooked yuca chunks into the skillet and toss with the garlic sauce. Garnish with fresh parsley.

Nutrition Facts : Calories 297 kcal, Fat 11.9 g, Cholesterol 30.5 mg, Sodium 313.9 mg, Carbohydrate 46.9 g, Sugar 3.2 g, Protein 2 g, ServingSize 1 serving

YUCA CON MOJO



Yuca con Mojo image

Provided by Aarón Sánchez

Categories     side-dish

Time 30m

Number Of Ingredients 5

1/2 cup chopped parsley
1 teaspoon chopped garlic
1 tablespoon lime juice
2 tablespoons of extra virgin olive oil
2 pound blanched Yuca, cut into steak fry size

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 WITH GARLIC SAUCE: YUCCA CON MOJO



Yucca With Garlic Sauce: Yucca Con Mojo image

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

6 lbs whole yucca root, peeled and cut into 3-inch sections (fresh or frozen, about 5 pounds trimmed weight or 5 pounds frozen chunks)
1 tablespoon salt
1/2 cup extra virgin olive oil
2 small Spanish onions, sliced into thin rings
12 garlic cloves, finely minced, mashed to a paste with mortar and pestle
1/4 teaspoon ground cumin
1/3 cup bitter orange juice (or 1/3 cup mixture of 1/2 lime and 1/2 orange, reduce amount if a less tart taste is desired)
salt & freshly ground black pepper

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

YUCCA CON MOJO: YUCA WITH GARLIC SAUCE



Yucca con Mojo: Yuca with Garlic Sauce image

Provided by Food Network

Categories     appetizer

Time 1h

Yield 4 servings

Number Of Ingredients 6

1 pound yucca
1 white onion sliced
1/4 cup white vinegar
2 cloves garlic
1/2 cup olive oil
Salt

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



Yucca with Garlic Sauce: Yucca con Mojo image

Provided by Food Network

Categories     side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 8

6 pounds whole yucca (fresh or frozen), peeled and cut into 3-inch sections (about 5 pounds trimmed weight or 5 pounds frozen chunks)
1 tablespoon salt
1/2 cup extra-virgin olive oil
2 small Spanish onions, sliced into thin rings
12 cloves garlic, finely minced or mashed to a paste with mortar and pestle
1/4 teaspoon ground cumin
1/3 cup bitter orange juice or a mixture of lime juice and orange juice (reduce amount if a less tart taste is desired)
Salt and freshly ground black pepper

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

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