Elida Proenza's Yucca Con Mojo
Yield
6 servingsPrep
20 minCook
30 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
yucca
|
* |
| 1 | x |
salt
|
*
|
| 1 | small |
white onion
sliced thin |
|
| For the mojo | |||
| 2 | cloves |
garlic
|
|
| ⅓ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 4 | tablespoons |
lime juice
|
|
| 2 | tablespoons |
olive oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
yucca
|
* |
| 1 | x |
salt
|
*
|
| 1 | small |
white onion
sliced thin |
|
| For the mojo | |||
| 2 | cloves |
garlic
|
|
| 1.7 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 6E+1 | ml |
lime juice
|
|
| 3E+1 | ml |
olive oil
|
|
Directions
Cut the yucca 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 yucca and cook for 20 minutes or until cracks begin to appear in the center (of the yucca.)
Add 1 cup cold water.
Cook the yucca for 5 to 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
