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.