Yuca is a starchy root vegetable with brown skin and white flesh that Cubans eat instead of potatoes. Getting fresh yuca can be tricky. Frozen yuca tends to turn out more consistently tender and perfect. Yuca has a bland taste all by it self, but when smothered with mojo it is delicious.
8 Cup (128 tbs)
1 Medium, sliced
Sour orange/2 parts lemon juice to 1 part orange juice
3⁄4 Cup (12 tbs) (Naranja Agria)
4 Tablespoon, chopped
Peel and thoroughly clean the yuca then cut it into chunks (about 2″ to 3″ in lencth). Place in large pot.
Pour the water, salt, onion powder, garlic powder and onion into a large saucepan and bring the water to a boil. Add the yuca and bring the water to a boil, a second time. Reduce the heat to low and cook uncovered for approx 15 to 20 minutes or until the yuca is tender.
Once the yuca is fork tender, drain and remove any fibers from the center. Place the yuca and the onion in a serving bowl.
In a medium bowl gently whisk the Naranja Agria, chopped garlic, oregano, cumin, salt & pepper and set aside.
Pour the mojo over the yuca and onions, mix well and serve.
This video is produced by Fitcoach2007. Check out thehungrycuban for more interesting food recipes and cooking videos.
Yucan, the wonderful potato substitute may not taste as delish as the potatoes, but they definitely tastes good when cook in the right way. Juan Montalvo tells you how to cook this tuners in yummy garlic-citrus salt. Expand your vegetarian repertoire with this classic yuca dish.