We feel like Yuca is kind of the underdog of the table. Most people will fill their plates with everything else laid out, and maybe leave a little room for the Yuca. Yuca does not always get the credit it deserves. When in reality a good yuca is going to make your dinner.
The good news is that a good yuca is not hard to do. The trick to a good yuca is just giving it the time it needs to cook through. If you can do that, and add the right amount of salt, all will be right in the world. Then your judgemental relative will have to find something else to criticize, because your yuca is soft and delicious.
Don’t forget the most important step, the Mojo Criollo. Not to be confused with our Mojo Marinade. You want to cook the Mojo Criollo while the Yuca is finishing up, and then give it a nice beautiful and generous drizzle when you’re ready to serve.
Yuca with Mojo CriolloCourse: Sides
1 3 lb bag of frozen Yuca
2 tablespoons of salt
- Pour bag of frozen yuca into a pot, sprinkle the salt and throw in the bay leaves.
- Cover with water. Bring to a hard boil, and boil it on high heat for 30 minutes.
- Keep it covered and continue to boil on medium to medium low until tender. About one hour to one hour and a half. You will know it is done when you can easily pierce with a fork.
- Drain only when ready to eat and serve with Mojo Criollo