Yuca in my mind is what a potato is to Americans. It’s the starch of the latin people and it’s by far more delicious in my opinion. Although it’s mainly made on special occasions and especially during the holiday’s, yuca is perfect all year around. Every bite just brings back memories growing up, especially those of Noche Buena (Christmas Eve). Every year, it was my grandma’s job to make the yuca for Noche Buena and every year I would help her in picking out the tough middle part and in making the mojo that would go on top. Now that I live in New York, I bring her secrets to the table and also to yours.
What is yuca?
Yuca (pronounced You-ka) is the root of the cassava plant. It is typically found in the tropical regions of the world and is a big staple in Latin cuisine. You can either buy it frozen and peeled or you can buy the whole root, which can be found in the produce section in your local grocery store.
How do you make yuca?
Making yuca is extremely easy. I typically used the pressure cooker because it’s done in five minutes under high pressure. If you don’t have a pressure cooker that is ok. All you have to do is place the yuca in a pot and fill it up with water, place on high heat and bring the water to a boil. Allow the yuca to boil for 15 minutes or until it is soft when pierced with a fork.
While the yuca is cooking, you are going to want to make your mojo which will ber going over the yuca. This mojo is rather simple. Cut half an onion into slices and mince three garlic cloves. Coat the bottom of a saute pan with olive oil and heat over medium-high heat. Once hot, add your onions and garlic and sautee for about four minutes. You want to get the onions nice and soft, without overcooking them so that they retain their crunch.
Once the yuca is done, remove them from the pot and remove the middle tough part. Place on a serving platter. Sprinkle garlic powder and salt over them and afterwards, lay out your onion and garlic mojo on top. Serve and enjoy!
Ingredients
- 1 ½ lbs of frozen yuca
- 1 tsp of garlic powder
- ½ tsp of salt
- 2 tbsp of olive oil
- ½ onion sliced
- 3 garlic cloves minced
Instructions
- Place the yuca in the pressure cooker and fill it with enough water to cover the yuca. Cook under high pressure for five minutes.
- While your yuca is cooking. Cut half an onion into slices and mince three garlic cloves. Coat the bottom of a saute pan with olive oil and heat over medium-high heat. Once hot, add your onions and garlic and sautee for about four minutes. (You want to get the onions nice and soft, without overcooking them so that they retain their crunch.)
- Once the yuca is done cooking, remove them from the pot. Place on a serving platter and remove the middle tough part with a fork. (You may have to cut some in half lengthwise to do this.)
- Sprinkle the garlic powder and salt over them and afterwards, lay out your onion and garlic mojo on top. Serve and enjoy!
I love yuca as a potato replacement, yuca fries too. I made yuca for dinner with black beans/ rice, roast pork and Avocado salad. Thank you for recipe.