I am posting this recipe for Nuria from Spanish recipes, she told me she enjoyed having Yuca when she visited Cuba years ago but doesn’t remember what she exactly had. My guess is she either had “Yuca Con Mojo”(boiled Cassava root in Garlic citrus sauce) or “Yuca Frita” (boiled then fried Cassava root) maybe served with “Chicharrones” (meaty fried pork rinds) or “Masitas de Puerco” (fried pork chunks)
Not sure what she had but I am posting the boiled Cassava with garlic citrus sauce and then later with the leftovers of this I’m posting “Yuca Frita” (fried cassava) I actually made this yesterday but didn’t get to making Yuca Frita (I cooked other stuff so I guess I’ll make it tomorrow)
I was really thinking about posting this or not because it is a super simple humble dish that is loved but is really easy since I’ve posted the recipe for the sauce which is the only thing you really need to know how to make, but I’m sure some will appreciate having a little explanation and pictorial for this 🙂
So without further delay this is how my grandmother taught me to make “Yuca Con Mojo”
-2-4 lbs. Yuca (Cassava root) you can buy fresh or frozen, frozen gaurantee’s you good looking Yuca, but I like fresh, but if you are lucky enough to live in a Cuban area with Cuban stores you may be able to find already cooked “canned Yuca” by the brand “Badia”
–water (enough to cover Yuca maybe 1 1/2 inches)
–salt (salt the water and taste it until you think it’s right)
For the sauce:
–Mojo de Ajo (click on it and see the pictorial I posted in my blog previously on how to make it)
(1)Again I used fresh Yuca, so I had to cut it into large rounds, peel it with a knife, cut it in half, wash it, and then add it to salted water to boil. If you have frozen Yuca just dump it in the salted water and bring to a boil on high boil it until tender about 20-30 minutes on medium heat. To check for doness stab it with a fork.
(2)You don’t want to cut your Yuca in small pieces just long big chunks (because you can cut the leftovers into big long strips to fry them if you have leftovers)
(3)Now while the Yuca is cooking prepare “Mojo de Ajo“
(4)After Yuca is cooked drain and spoon over Mojo sauce, that’s all it takes serve hot as a side.
(5)If you are not serving this immediately leave the Yuca in the pot of water or else it will cool quicly and turn hard, but if serving soon just drain it, put it in a nice dish, spoon over a little mojo, bring it to the table and let everyone grab some and have more mojo on the side for those that want to add more to theirs.
This goes very well with Congri or Moros or even a non-traditional “Congri Con Coco“, a salads (our favorite is “Ensalada de Aguacate” or a salad dressed like this “Simple Salad“, and any Cuban meat dish. Fried plantains or tostones on the side wouldn’t hurt but would be a little excessive.