Yuca con mojo sauce by Gloria 1 1/2 pounds yuca, peeled, halved and cut into chunks (Frozen yuca may be available in Latin markets in your area) chicken stock, preferably home made. Enough to cover the yuca. 6 cloves garlic mashed ( or used a garlic presser) salt 1 cup olive oil white vinegar to taste (or 2 lime or lemon juice) I prefer vinegar. 1 to 2 large onions (thinly sliced) spanish olive sliced (red pimentos in the middle) for garnish 1 red peppers 1 teaspoon black peppercorn salt to season Place yuca in a saucepan; chicken stock until yuca is just covered. Add salt (to taste) and bring to a boil. Reduce heat, cover, and simmer until tender – about 30 minutes. Drain. I used my pressure cooker, its faster. Remove the woody or fibrous core from the center of the yuca. In a sauce pan, add olive oil, vinegar to taste, you dont want the vinegar to over power the taste. I alway add a little at a time, and taste it to see if thats the way I want it to taste. Add minced garlic cloves, onions, black peppercorn, then bring it to a boil, lower the heat and simmer until the onions are transparent, then pour over yuca. Toss the yuca and all ingredients lightly, add olives and red pepper for that extra spanish look!
Posted on: Sat, 09 Nov 2013 20:17:40 +0000
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