Best 5 Yucca Flats Recipes
**Journey into the Culinary Delights of Yucca Flats: An Exploration of Authentic Mexican Recipes**
Embark on a culinary adventure that captures the vibrant spirit of Mexican cuisine with our curated collection of recipes from Yucca Flats. Immerse yourself in the rich flavors and traditions of this beloved region as we present a diverse selection of dishes that showcase the unique culinary heritage of Yucca Flats. From the fiery heat of the Yucatan Peninsula to the subtle smokiness of the Sonoran Desert, our recipes embody the essence of Mexican gastronomy.
Discover the secrets of creating authentic Mexican dishes, using fresh ingredients and traditional cooking techniques. Indulge in the zesty flavors of Lime Shrimp Cocktail, a refreshing appetizer that tantalizes your taste buds. Master the art of preparing Tamales Yucatecos, a delightful combination of tender pork wrapped in aromatic banana leaves. Experience the perfect balance of flavors in our Cochinita Pibil recipe, where succulent pork is slow-cooked in achiote paste and wrapped in banana leaves.
Embark on a culinary journey that will transport you to the heart of Mexico. With our carefully curated recipes, you'll uncover the secrets of creating authentic and flavorful Mexican dishes that will impress your family and friends. Whether you're a seasoned home cook or just starting your culinary adventure, Yucca Flats' recipes offer a captivating exploration of Mexican cuisine, inviting you to savor the tastes and traditions of this vibrant region.
YUCCA FLATS
We drink this when we are camping or playing cards. It is a fruity drink that really creeps up on you, but it doesn't taste of alcohol. This recipe is over 40 years old.
Provided by Huron Dave
Categories Punch Beverage
Time 8h5m
Yield 4 Quarts, 40 serving(s)
Number Of Ingredients 5
Steps:
- This is best when made 8 to 10 hours ahead to let the ice melt.
- Start with a 1 gallon liquid insulated drink cooler.
- Combine all ingredients and mix well.
- Fill the cooler to the top with ice cubes.
- Shake the cooler occasionally over the next 8 to 10 hours.
- Serve over ice with the spiked cherries.
- Enjoy!
Nutrition Facts : Calories 73.9, Fat 0.1, Sodium 1.3, Carbohydrate 19, Fiber 0.6, Sugar 18.2, Protein 0.1
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.
YUCCA FLATS
No clue where the title comes from (maybe the bombing range), but I have had and used this recipe alot over about 35 yrs (damn I'm getting old) You can sit around on a warm day sippin' this and it will go down like a sweet tea, UNTIL you try to get your butt out of the lawn chair and know something is wrong. Body parts have lost...
Provided by Dorinda Willard
Categories Punches
Time 20m
Number Of Ingredients 6
Steps:
- 1. Get a gallon jug (empty lrg mayo jar is perfect-and it has a handle) Squeeze lemons into jug, put juice, lemon halves and all. Trust me you won't care about the seeds after a few drinks.
- 2. Combine vodka, warm water, sugar in jug. Stir very well to dissolve sugar. Add that large jar of cherries (smash them or cut them into smaller pieces) juice and all. Stir again and then fill the jug with crushed ice, shake well to mix all the goodies and put in the frig. for at least 12 hrs.
- 3. Leave it in the jug if you are on the go. If not pour in a pitcher or drink server that has a spout, then when you are ready to enjoy, just pour over ice cubes and let the world go by!!! *I read somewhere that you could substitute 1 lb of confectioners sugar.
YUCCA FLATS
This drink has been in the family for years. Its great for parties with large groups of people and the alcohol content can be adjusted for your tastes. "Yucca Flats" is supposedly where they first started testing the nuclear bomb (I have no confirmation of this, only that which my father tells me). Its my mom's favorite drink. It tastes like fruit juice, and doesn't leave a hangover if you don't mix it with other drinks. It does sneak up on you though so drink gingerly. Oh and the original recipe came from a "men's group of travellers", who were drunk at the time, so feel free to use the original "baby bath tub for the container and mix with your feet" instructions) I also have no guarentee of serving size, it depends on too many factors.
Provided by saylaveev
Categories Punch Beverage
Time 5m
Yield 5-10 serving(s)
Number Of Ingredients 7
Steps:
- Mix all well. The rinds will soak up the alcohol over time. Depending on who's drinking I will use with small or medium sized bottles but they must be of equal size.
- I also traditionally use sprite as my mixer just for the gentle fizz.
Nutrition Facts : Calories 463, Fat 0.6, SaturatedFat 0.1, Sodium 7.5, Carbohydrate 40, Fiber 9.9, Sugar 14.7, Protein 3.1
Tips:
- Choose the right yucca: Look for yucca roots that are firm and free of blemishes.
- Prepare the yucca properly: Yucca roots need to be peeled and cooked before eating. To peel yucca, use a sharp knife to remove the outer skin. To cook yucca, you can boil it, fry it, or bake it.
- Soak the yucca before cooking: Soaking yucca in water for several hours before cooking will help to remove some of the bitterness.
- Add flavor to the yucca: Yucca can be seasoned with a variety of herbs and spices. Some popular choices include garlic, onion, cumin, and chili powder.
- Serve yucca with your favorite sides: Yucca can be served with a variety of sides, such as rice, beans, or vegetables.
Conclusion:
Yucca is a versatile and delicious vegetable that can be used in a variety of dishes. Whether you are looking for a side dish, a main course, or a snack, yucca is a great option. With its unique flavor and texture, yucca is sure to please everyone at your table.
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