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This is the real McCoy. It turns out that it's identical to a recipe in "Three Guys from Miami Cook Cuban," as I discovered when I found this when I couldn't find my book temporarily. I made it for our Christmas dinner and we had no leftovers. It's VERY important not to overcook the yuca or it gets very mushy. I also don't bother with the browning. Frozen yuca is easiest if you can find it where you live (the carry it in regular grocery stores in Miami where my parents live, but can't find it in DC where I live unless I go to a latin grocery store). I've also used this sauce on potatoes (skipping the browning) and it works just as well.
It would probably have come out better if only cooked 20 minutes so the texture not so mushy. Also this is too much lemon although some cooked off during the browning process. If I made again I would brown in a separate skillet since preparing this way they stuck to the pan.
Success! I had never tasted this dish, and made it straight off of the instructions for a cuban friend of mine's 50th birdthday dinner. He said it was exactly like mama used to make.
I prepared the yucca as a side dish for dinner with friends. It was very easy to make. My friends loved it. The recipe yields 8-10 servings; we were 3 people and for the leftovers I barely had 1 portion left.
I had less than 1.5 lbs so mine came out a bit too lemony. I thought it was alright, but my parents liked it a lot. I'll make it again for them if I come across another yucca root.
What's not to love about this dish .... Delicious !!! You can always of course control how much lemon you want ... Either way delicious !!
Instead of lime juice the original mojo it is Bitter orange.
Flavor it's better, more delicate, subtle.
This would be a Four Star recipe in my book (please see how I rate). Texture is great, and I really liked the yuca flavor. It maybe turned out a bit lemony, but in a good way. I liked it all, the smell, the taste, and and the texture. Then, I liked it so much, I looked up some general information about yuca. It turns out there are different varieties, generally classified "sweet" and "bitter". I am pretty sure you can only get the "sweet" kind in stores, as the "bitter" ones contain cyanogenic glucosides, and are poisonous (this is removed by processing and cooking). I wish I had found that out before taking a few bites of the raw root (kind of like coconut meat, but I was fine, hence my conclusion about what can be found in stores). To sum up, a great recipe, and I will definitively be on the lookout for some more recipes with yuca. Thanks for posting!