Yucca with Cuban Mojo (Ingrid Hoffmann) |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 16 |
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Ingredients:
4 pounds frozen yucca |
4 medium yellow onions, thinly sliced |
24 garlic cloves, thinly sliced |
salt and freshly ground black pepper |
1/2 cup lime juice (about 6 limes) |
1/2 cup vegetable oil |
1/4 cup chopped fresh oregano leaves |
Directions:
1. Bring a large pot of salted water to a boil. Add the yucca and boil until tender, about 30 minutes. Drain and place the yucca on a serving platter.
2. Heat the oil in a small skillet over high heat, add the onions and garlic and let cook about 1 minute, making sure the garlic and the onions don't start to brown; season with salt and pepper. Pour the onions and garlic directly over the yucca. Pour the lime juice on top and sprinkle with oregano.
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