| Total: | 20 min |
| Prep: | 5 min |
| Cook: | 15 min |
| Yield: | 2 to 4 servings |
Ingredients
- 4 medium sized yucas, peeled and cut into 1 1/2-inch pieces, or 1 pack frozen yuca
- 1 large Spanish onion, thinly sliced
- 1/2 cup sour orange juice, if unavailable, combine 1/8 cup orange juice and 1/8 cup lime juice
- 1 tablespoon cilantro
- 6 garlic cloves, crushed
- 1/4 cup extra virgin olive oil
Instructions
- Boil the yuca until tender and set aside in a bowl. Mix the onions, sour orange juice, cilantro and garlic and pour it over the yuca. In a pan heat up oil very, very hot (make sure it does not smoke). Pour the hot oil over the yuca.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1047 |
| Total Fat | 15 g |
| Saturated Fat | 2 g |
| Carbohydrates | 220 g |
| Dietary Fiber | 11 g |
| Sugar | 14 g |
| Protein | 9 g |
| Cholesterol | 0 mg |
| Sodium | 81 mg |
Reviews
First time I made this I thought I was in heaven. All these years I thought I’d never find yucca until a friend of mine told me you could find it in the chinese market as tapioca!!!
As a Cuban-American I can tell you that this recipe is the real deal. I had to make Yuca for our Noche Buena (Christmas Eve) dinner, but didn’t know how to make it. So I found Alex’s recipe and was extremely pleased because it tasted just like my late aunt’s recipe. This is definitely an authentic Cuban recipe. Thanks, Alex.
This was my first time cooking yuca, and I had to consult other recipes to know to peel them and remove their woody cores. The end result was okay, though the onion was almost overpowering.