As I promised you last week, this is the recipe.
Pickled Yuca (Yuca al Mojo)
1 pack of Frozen Yuca (I always use Goya)
6 cups of water
2 tbsp. salt
5 cloves of garlic
1 large onion
1/2 tsp. salt
1 tsp. peppercorns
3 Bay leaves
3/4 cups of Olive Oil
1 cup of Red Wine Vinegar
Bring the water to a boil. Add the 2 tbsp. of salt and the frozen yuca. Cook by following the package instructions.
When done, drain the water and let the yucca cool down. When cool, cut the Yuca in pieces about a couple of inches each and place in a glass bowl.
In a cooking pan in medium high, add the oil and when is hot, carefully add the onions. When they look glossy and cooked, add the peppercorns, garlic, vinegar, 1/2 tsp. salt and Bay leaves and cook only until it gets hot again, to a boil point.
Remove from stove immediately and pour the mixture on top of the yuca.
Put a lid on and leave it covered for about 30 minutes before serving. This will allow the ingredients to soak the yuca for extra flavor. If more salt is needed, this is
the time to adjust it to your taste.
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.