Yucca Fries With Mojo Mayo Recipes

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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

YUCCA FRIES WITH MOJO MAYO



Yucca Fries with Mojo Mayo image

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Number Of Ingredients 12

2 yucca, peeled and cut into wedges, 1/4-inch wide by 3 inches long
4 cups chicken stock
1/3 cup cider vinegar
2 cloves garlic, smashed
6 cups vegetable oil
Kosher salt and freshly ground pepper
1/2 cup mayonnaise
1/4 cup chopped fresh cilantro, plus more for garnish
2 cloves roasted garlic
2 tablespoons fresh lime juice
1 tablespoon agave nectar
1/4 teaspoon Sriracha (an Asian chili sauce)

Steps:

  • 1. Combine the yucca, chicken stock, vinegar, smashed garlic, and 2 cups water in a medium saucepan. Bring to a boil, reduce the heat, and simmer, 9 to 10 minutes. Drain and let dry on a baking sheet.
  • 2. Combine the mayonnaise, 1/4 cup cilantro, roasted garlic, lime juice, agave, and Sriracha in a small bowl.
  • 3. Heat the vegetable oil in a large heavy-bottomed pot to 350 degrees F. In batches, fry the yucca for about 3 minutes, turning after each minute, until the fries are lightly golden. Drain on a paper towel-lined baking sheet; sprinkle with salt and garnish with cilantro while warm.
  • Serve with the mojo mayo sauce.

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