Elida Proenzas Yuca Con Mojo Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Yuca,
Salt,
1 small: White onion, sliced as thinly as possible
For the Mojo:,
2 Cloves: garlic,
1/3 tsp: Salt, or to taste
1/4 tsp: Black pepper,
4 tbsp: Lime juice of sour orange juice, Naranja agria
2 tbsp: Olive oil,
Directions:
Cut the yuca into 2-in pieces and peel with a paring knife. Cut the
large pieces in half so that all are of uniform size. Bring ar least
2 quarts salted water to a boil. Add the yuca and cook for 20 minutes
or until cracks begin to appear in the center (of the yuca) Add 1 c
cold water. Cook the yuca for 5-10 more minutes, or until very soft.
Meanwhile, make the mojo. Finely chop the garlic, and, in a mortar
and pestle, pound it to a paste with the salt and pepper. Stir in the
lime juice and correct the seasoning. Just before serving, heat the
olive oil in a small frying pan and pour it into the garlic mixture.
Stand back - it may spatter.
Drain the yuca and pull out any fibers. Arrange on a platter or
plates and pour the hot mojo on top. Garnish the yuca with thinly
sliced onion and serve
Source from luhu.jp
large pieces in half so that all are of uniform size. Bring ar least
2 quarts salted water to a boil. Add the yuca and cook for 20 minutes
or until cracks begin to appear in the center (of the yuca) Add 1 c
cold water. Cook the yuca for 5-10 more minutes, or until very soft.
Meanwhile, make the mojo. Finely chop the garlic, and, in a mortar
and pestle, pound it to a paste with the salt and pepper. Stir in the
lime juice and correct the seasoning. Just before serving, heat the
olive oil in a small frying pan and pour it into the garlic mixture.
Stand back - it may spatter.
Drain the yuca and pull out any fibers. Arrange on a platter or
plates and pour the hot mojo on top. Garnish the yuca with thinly
sliced onion and serve
Source from luhu.jp