Yuca con Mojo

Introduction

History

Yuca con Mojo has its roots in Cuban cuisine, where yuca has been a staple food for centuries. The dish is believed to have originated in the rural areas of Cuba, where yuca was a common crop. Over time, the dish spread throughout the Caribbean and Latin America, becoming a beloved comfort food in many households.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Be sure to peel the yuca thoroughly before cooking, as the skin contains toxins that can be harmful if ingested.

- To make the garlic sauce, it is important to mash the garlic and salt together to form a paste before adding the orange juice and oil.

- For a more intense flavor, you can roast the garlic before mashing it for the sauce.

Serving Suggestions

Yuca con Mojo can be served as a side dish or as a main course. It pairs well with grilled meats, seafood, or roasted vegetables.

Cooking Techniques

Be sure to cook the yuca until it is very tender, as undercooked yuca can be tough and unpleasant to eat.

- When making the garlic sauce, be careful not to overheat the oil, as this can cause the sauce to separate.

Ingredient Substitutions

If you can't find sour oranges, you can use a combination of orange juice and lime juice as a substitute.

- If you don't have fresh parsley, you can use dried parsley or omit it altogether.

Make Ahead Tips

Yuca con Mojo can be made ahead of time and reheated before serving. Simply store the cooked yuca and garlic sauce separately in the refrigerator, then toss them together and reheat in a saucepan before serving.

Presentation Ideas

Serve yuca con Mojo in a decorative serving bowl or platter, garnished with fresh parsley or a sprinkle of paprika for a pop of color.

Pairing Recommendations

Yuca con Mojo pairs well with a variety of dishes, including grilled chicken, roasted pork, or black beans and rice. For a complete meal, serve it with a side salad or steamed vegetables.

Storage and Reheating Instructions

Leftover yuca con Mojo can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave or heat in a saucepan until warmed through.

Nutrition Information

Calories per serving

One serving of yuca con Mojo contains approximately 250 calories.

Carbohydrates

Yuca is a starchy root vegetable that is high in carbohydrates. One serving of yuca con Mojo contains approximately 30 grams of carbohydrates.

Fats

The garlic sauce in yuca con Mojo is made with oil, which adds fat to the dish. One serving of yuca con Mojo contains approximately 15 grams of fat.

Proteins

Yuca is not a significant source of protein, so the protein content in yuca con Mojo is relatively low. One serving of yuca con Mojo contains approximately 2 grams of protein.

Vitamins and minerals

Yuca is a good source of vitamin C, folate, and potassium. The garlic in the sauce also provides additional health benefits, as garlic is known for its anti-inflammatory and immune-boosting properties.

Alergens

This recipe contains garlic, which is a common allergen for some individuals. If you have a garlic allergy, you may need to avoid this dish.

Summary

Yuca con Mojo is a flavorful and satisfying dish that is relatively high in carbohydrates and fats. It is a good source of vitamin C, folate, and potassium, making it a nutritious choice for a balanced diet.

Summary

Yuca con Mojo is a delicious and comforting dish that is easy to make and full of flavor. With its tender yuca and tangy garlic sauce, it is sure to become a favorite in your household. Enjoy this traditional Cuban dish as a side or main course for a satisfying and nutritious meal.

How did I get this recipe?

I recall the moment I first laid eyes on this recipe for Yuca con Mojo. It was a warm summer day in the bustling streets of Havana, Cuba. I was wandering through the colorful market, taking in the sights and sounds of the vibrant city. The air was filled with the enticing aroma of spices and freshly cooked meals, and my stomach rumbled in anticipation.

As I walked past a small food stall, I caught a glimpse of a woman expertly peeling and cutting yuca roots. Curious, I stopped to watch as she prepared the dish with a skillful hand and a look of concentration on her face. I could tell that she was a master in the kitchen, and I knew that I had to learn her secrets.

I approached the woman and introduced myself, explaining that I was a food enthusiast eager to learn more about Cuban cuisine. She smiled warmly and invited me to watch as she prepared the dish. I eagerly accepted, eager to soak up as much knowledge as I could.

As I watched the woman work, she explained each step in detail, from selecting the freshest yuca roots to marinating them in a flavorful mojo sauce. She spoke passionately about the importance of using simple, fresh ingredients and allowing the flavors to shine through. I listened intently, taking mental notes and asking questions whenever I needed clarification.

After a few hours of watching and learning, the woman handed me a small piece of the finished dish to taste. The yuca was tender and creamy, with a hint of garlic and citrus from the mojo sauce. It was unlike anything I had ever tasted before, and I knew that I had found a new favorite recipe.

Before I left, the woman graciously gave me a handwritten copy of the recipe, urging me to share it with my loved ones and keep the tradition alive. I thanked her profusely and promised to do just that, feeling grateful for the chance encounter that had brought me this culinary treasure.

Back at home, I wasted no time in recreating the dish for my family. I carefully followed the woman's instructions, peeling and cutting the yuca with the same precision and care that she had shown me. As the yuca simmered in the fragrant mojo sauce, the kitchen filled with the mouthwatering aroma of garlic, citrus, and herbs.

When the dish was finally ready, I served it to my family with pride, eager to share the flavors of Cuba with them. They took their first bites with eager anticipation, their eyes lighting up with delight as they tasted the creamy yuca and tangy mojo sauce. It was a hit, and they begged me to make it again soon.

From that day on, Yuca con Mojo became a staple in my kitchen, a dish that never failed to delight and satisfy. I shared the recipe with friends and family, passing down the tradition that had been handed to me by the kind woman in the Havana market.

As the years passed, I continued to experiment with the recipe, adding my own personal touches and variations to make it my own. But no matter how many times I made it, the dish always brought me back to that warm summer day in Cuba, when a chance encounter had sparked a lifelong love affair with Yuca con Mojo.

And so, whenever I prepare this dish for my loved ones, I think of the woman who had taught me the recipe, and I am filled with gratitude for the culinary journey that she had set me on. Yuca con Mojo will always hold a special place in my heart, a reminder of the power of food to connect us to far-off lands and create lasting memories.

Categories

| Bitter Orange Juice Recipes | Cassava Recipes | Green Olive Recipes | Orange Juice Recipes | Panamanian Recipes | Panamanian Vegetarian |

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