Best 3 Cuban Style Yuca Recipes
**Indulge in the vibrant flavors of Cuban cuisine with our selection of authentic yuca recipes. Discover the perfect balance of savory, sweet, and tangy flavors in these dishes that showcase the versatility of this beloved root vegetable. From classic Cuban-style yuca with its crispy exterior and tender interior, to the aromatic yuca con mojo infused with citrusy and garlicky goodness, each recipe is a culinary journey waiting to be savored. Delight in the simplicity of yuca frita, where crispy yuca fries are seasoned to perfection, or explore the hearty flavors of yuca con carne, a delectable stew featuring tender yuca and flavorful meat. For a delightful twist, try the unique yuca con chicarrones, a combination of yuca, crispy pork rinds, and a tangy sauce. With step-by-step instructions and helpful tips, these recipes will guide you in creating delicious and authentic Cuban yuca dishes that will tantalize your taste buds.**
Check out the recipes below so you can choose the best recipe for yourself!
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
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.
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: For the best results, select firm, smooth yuca roots with no blemishes or bruises. Look for roots that are about 2-3 inches in diameter.
- Prepare the yuca properly: Peel the yuca roots and cut them into 2-inch pieces. Soak the pieces in cold water for 30 minutes to remove any bitterness.
- Cook the yuca until tender: The yuca is cooked when it is soft and easily pierced with a fork. Depending on the size of the pieces, this can take anywhere from 15 to 30 minutes.
- Add flavor to the yuca: Once the yuca is cooked, you can add flavor to it in a variety of ways. Try sautéing it with garlic and onions, or roasting it with olive oil and herbs. You can also mash the yuca and use it as a side dish or as a base for soups and stews.
- Serve the yuca hot: Cuban-style yuca is best served hot. You can garnish it with chopped cilantro, green onions, or a squeeze of lime juice.
Conclusion:
Cuban-style yuca is a delicious and versatile dish that can be enjoyed as a side dish, a main course, or a snack. It is a great way to add some Cuban flavor to your next meal.
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