Submitted by:
Cindy Changar
Category:
Side
Country of Origin:
Cuba
Cook time:
45 minutes
Serves:
6
Ingredients:
2 fresh yucas (frozen is fine too)
1/2 cup oil (I use olive oil)
2 limes, juiced
5 to 8 cloves of garlic, finely minced
1 medium sweet onion, cut in half rounds
Salt to taste
Steps:
1. Peel the yuca, making sure to remove all layers of outer skin and gray veins. Yuca should be completely white.
2. Cut in half, lengthwise, and then in thirds.
3. Add yuca to a stockpot and cover with enough cold water so that it is covered completely.
4. Boil for 20 to 25 minutes, or until tender. Be sure to remove inner root once the yuca has “opened.”
5. Drain and put on a plate.
6. Add oil to a frying pan while the yuca boils.
7. Add onion, lime juice, and minced garlic to oil (using very low heat) and cook until onions are softened.
8. Add salt as needed.
9. Pour onion mixture over yuca and serve immediately.
What makes this recipe special?
This is one of my absolute favorite dishes.
Additional notes:
If you use fresh yuca, be sure it's very fresh; otherwise, it won't be any good. Ask the grocer to help you pick fresh yuca if you don't know how to pick the fresh ones. Serve with Moros y Cristianos and Cuban Picadillo.