It's really excellent with fatty meats - I cooked it for dinner with chorizo with caramelized onions and peppers and broiled asparagus last night. YUM
Step 1: What you'll need:
- 1 to 1 1/2 pounds of yuca root
- 1/3 cup olive oil
- 1/2 teaspoon salt
- 3-4 cloves of garlic
- 1/2 red onion, sliced thinly
- 1/4 cup fresh lemon juice - this is normally 1-2 lemons
- one lime for yuca boiling water
Use fresh lemons and limes, and good olive oil for the best taste. Since it's such a simple dish, great ingredients are pretty necessary.
Step 2: Prep the yuca
I like to cut the yuca into shorter lengths and then peel those pieces. Because it's such a tough root, it can be hard to peel in bigger chunks.
Once it's peeled, cut the pieces in half lengthwise and then cut those into slices that are about 1/2-3/4 inch thick.
Some yuca will have very dark and woody bits in their core - you can cut it out now or pull it out after cooking. This particular yuca didn't have much of one, so I didn't worry about it.
Step 3: Cook the yuca
Once boiling, cover and lower to a simmer. You will want to cook the yuca for 25-30 minutes or until soft and slightly transparent. Another good indicator that the yuca is done is that it will smell nice and nutty.
Once it's soft, turn off the heat and drain it. I like to put it back in the pan and set it back on the hot burner to help it dry out a bit.
The first photo is an example of the woody core - if you see any pieces like this pull them out! They are not tasty.
Step 4: Make the sauce
Slice your red onion nice and thin, and chop/mash your cloves of garlic together with 1/2 teaspoon of salt. Combine this in a small saucepan with the lemon juice and olive oil.
Bring it up to a bubble and let it cook for just a couple minutes. Don't let anything brown! You really just want to heat it up and make it yummy. Heating it up also makes the onions a lovely color and softens the garlic.