Prep 15 mins
Cook 40 mins
This is a staple of Cuba and of course, now of Miami. When you are preparing this recipe be sure to remove any "woody" parts from the center. You can use the frozen yucca or cassava, in place of the fresh. Just follow the package directions but add salt and lime juice to either.
- Place yucca in saucepan; until yucca is just covered, add salt and lime juice and bring to a boil.
- Reduce heat, cover and simmer until tender--about 30 minutes.
- Drain and keep warm.
- Mash garlic cloves into salt with mortar and pestle (or use food processor).
- Add garlic, lemon juice, and onions to olive oil in a separate pan, heat until bubbling, then pour over yucca.
- Toss yucca & sauce "lightly" cooking to saute over medium heat; till barely brown but not CRISP!
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.