Recipe courtesy of Ingrid Hoffmann
Episode: Miami Nights
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Yucca with Cuban Mojo
Total:
50 min
Prep:
15 min
Cook:
35 min
Yield:
16 servings
Level:
Easy
Total:
50 min
Prep:
15 min
Cook:
35 min
Yield:
16 servings
Level:
Easy

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

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.

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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