Yuca is a tuberous root typical of the Cuban and South American table. It contains large amounts of starch and is said to be very satisfying, making it very popular for adding bulk to meals. This simple recipe is ideal if it's your first time cooking with yuca.
Native to South America, yuca has become a fundamental ingredient in Cuban cuisine.
The creole mojo, a flavorful and aromatic sauce, enhances the unique taste of yuca, creating a comforting and flavorful dish to enjoy with family.
Yuca in Creole Mojo
Ingredients
2 Medium yucas
1 White onion
1 Garlic clove
2 Lemons
1 Orange
Olive oil
1 pinch of Salt
Preparation
Step 1 : First, the yuca is washed and carefully disinfected, removing the peel easily if fresh.
Step 2 : The bitter fiber line found in the middle of the yuca must be removed.
Step 3 : The yuca is cut into large pieces and boiled in salted water until tender.
Step 4 : In a skillet, sauté the chopped onion in olive oil until translucent.
Step 5 : Then add the chopped garlic and incorporate the lemon and orange juice.
Step 6 : Once it starts to boil, remove from heat and add the cooked yuca.
Step 7 : Let it rest until it cools down.
Preparation (simple version)
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