{"id":4529,"date":"2016-04-13T21:30:00","date_gmt":"2016-04-13T21:30:00","guid":{"rendered":"https:\/\/deaixa.net\/main\/?p=4529"},"modified":"2024-08-07T22:08:54","modified_gmt":"2024-08-07T22:08:54","slug":"yuca-con-mojo","status":"publish","type":"post","link":"https:\/\/www.deaixa.com\/recetas\/2016\/04\/yuca-con-mojo\/","title":{"rendered":"Yuca con Mojo"},"content":{"rendered":"<p>By\u00a0<a href=\"https:\/\/cooking.nytimes.com\/search?q=Von+Diaz&amp;action=click&amp;module=byline&amp;region=recipe%20page\" target=\"_blank\" rel=\"noopener\">Von Diaz<\/a><\/p>\n<header>\n<div class=\"recipe-subhead\">\n<ul class=\"recipe-time-yield\">\n<li class=\"recipe-yield-container\"><span class=\"recipe-yield-time-label recipe-yield\">YIELD <\/span><span class=\"recipe-yield-value\">6 servings<\/span><\/li>\n<li><span class=\"recipe-yield-time-label recipe-time\">TIME <\/span><span class=\"recipe-yield-value\">45 minutes<\/span><\/li>\n<\/ul>\n<\/div>\n<div class=\"controls detail-controls recipe-detail-controls primary\" data-analytics-context=\"top right\" data-analytics-name=\"recipe page\">\n<div id=\"saveOrganize-primary-1022001\" class=\"saveOrganizeMount save-group\" data-recipe-id=\"1022001\">\n<div>\n<div>\n<div>\n<div class=\"nytc---savebutton---saveBtn\" data-test-id=\"save-button\"><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<div class=\"share-group share-bubbles recipe-details-share primary\">Christopher Simpson for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks.<br \/>\nPrint this recipe: <a href=\"https:\/\/www.deaixa.com\/recetas\/wp-content\/uploads\/2021\/04\/Yuca-con-Mojo-Recipe-NYT-Cooking.pdf\">Yuca con Mojo Recipe &#8211; NYT Cooking<\/a><\/div>\n<\/div>\n<\/header>\n<div class=\"recipe-intro\">\n<div class=\"recipe-topnote-metadata\">\n<div class=\"topnote\">\n<p>Yuca is among the most commonly eaten viandas \u2014 the local word for starchy fruits and vegetables, such as plantain and taro \u2014 in Puerto Rico. It is the root of the cassava, an extraordinarily resilient plant that was the principal food of the Indigenous Ta\u00ednos of the island. Among its many preparations, this is my favorite: boiled yuca doused in a garlicky citrus mojo dressing, my grandmother\u2019s recipe. She never wrote it down, but my mother had it deep in her memory, and we cooked it together for this version you see here. The mojo will keep for several weeks in the fridge, and is also delicious on crispy fried\u00a0<a href=\"https:\/\/cooking.nytimes.com\/recipes\/1020516-tostones-fried-green-plantains\">tostones<\/a>, roasted vegetables and fish.<\/p>\n<p class=\"related-article\"><span class=\"label\">Featured in:\u00a0<\/span><a href=\"https:\/\/www.nytimes.com\/2021\/03\/22\/dining\/puerto-rican-food-von-diaz.html\" target=\"_blank\" rel=\"noopener\">Von Diaz\u2019s Essential Puerto Rican Recipes<\/a>.<\/p>\n<section class=\"recipe-ingredients-wrap\">\n<h3 class=\"recipe-instructions-heading\">INGREDIENTS<\/h3>\n<h4 class=\"part-name\">FOR THE YUCA:<\/h4>\n<ul class=\"recipe-ingredients\">\n<li><span class=\"quantity\">2<\/span>\u00a0<span class=\"ingredient-name\">pounds yuca (see Note)<\/span><\/li>\n<li><span class=\"quantity\">\u00bc<\/span>\u00a0<span class=\"ingredient-name\">cup kosher salt<\/span><\/li>\n<\/ul>\n<h4 class=\"part-name\">FOR THE MOJO:<\/h4>\n<ul class=\"recipe-ingredients\">\n<li><span class=\"quantity\">1<\/span>\u00a0<span class=\"ingredient-name\">cup olive oil<\/span><\/li>\n<li><span class=\"quantity\">1<\/span>\u00a0<span class=\"ingredient-name\">large white onion, sliced into thin circles<\/span><\/li>\n<li><span class=\"quantity\">5<\/span>\u00a0<span class=\"ingredient-name\">large garlic cloves, minced<\/span><\/li>\n<li><span class=\"quantity\">1<\/span>\u00a0<span class=\"ingredient-name\">teaspoon whole black peppercorns<\/span><\/li>\n<li><span class=\"quantity\">2<\/span>\u00a0<span class=\"ingredient-name\">dried bay leaves<\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span>\u00a0<span class=\"ingredient-name\">teaspoon kosher salt<\/span><\/li>\n<li><span class=\"quantity\">\u00bc<\/span>\u00a0<span class=\"ingredient-name\">cup white vinegar- lime juice &#8211; orange juice to taste<\/span><\/li>\n<\/ul>\n<div id=\"groceryListIndicatorMount-1022001\" class=\"groceryListIndicatorMount\" data-recipe-name=\"Yuca con Mojo\" data-recipe-uri=\"nyt:\/\/recipe\/31dfb4d7-c2ee-5b6c-9c4b-a26330b41196\"><\/div>\n<\/section>\n<section class=\"recipe-steps-wrap\">\n<h3 class=\"recipe-instructions-heading\">PREPARATION<\/h3>\n<ol class=\"recipe-steps\">\n<li>Fill a large pot with water and bring to a boil over high heat.<br \/>\n.<\/li>\n<li>Prepare the yuca: Fill a large bowl with water. Peel the yuca with a sharp peeler or paring knife, then chop it into 2-inch pieces, tossing them in the bowl of water as you go to avoid discoloration.<br \/>\n.<\/li>\n<li>Make the mojo: Bring olive oil to a simmer in a deep skillet over medium heat. Add onion, garlic, peppercorns, bay leaves and 1\/2 teaspoon salt, stirring well to incorporate. Cook until the onions are translucent and soft, stirring often and being careful not to let the onions brown, about 5 to 7 minutes. Remove from heat and add vinegar, and add salt to taste.<br \/>\n.<\/li>\n<li>Once water is at a rolling boil, add 1\/4 cup salt, then carefully add yuca. Boil for 20 to 30 minutes, until a sharp knife goes through easily, careful not to let yuca overcook and become mushy.<br \/>\n.<\/li>\n<li>Drain yuca and transfer to a serving dish. Pour over warm mojo and serve.<\/li>\n<\/ol>\n<h4 class=\"recipe-notes-header\">Tip<\/h4>\n<ul class=\"recipe-notes\">\n<li><span class=\"recipe-note-description\">Fresh yuca can be found at most Hispanic groceries, and at international farmers\u2019 markets. They are sealed in wax, and when selecting look out for cracks or signs of mold. You can break off the end to inspect and ensure the flesh is white. Once peeled, inspect closely for black spots, green veins or discoloration. If they don\u2019t run throughout, you can just cut off those pieces. If dark veins run through, do not eat, as it can be poisonous.<\/span><\/li>\n<\/ul>\n<\/section>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>By\u00a0Von Diaz YIELD 6 servings TIME 45 minutes Christopher Simpson &hellip; <\/p>\n","protected":false},"author":2,"featured_media":4530,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","footnotes":""},"categories":[37],"tags":[73,77],"class_list":["post-4529","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas-de-revistas","tag-puerto-rico","tag-vegetariana"],"_links":{"self":[{"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/posts\/4529","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/comments?post=4529"}],"version-history":[{"count":1,"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/posts\/4529\/revisions"}],"predecessor-version":[{"id":5723,"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/posts\/4529\/revisions\/5723"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/media\/4530"}],"wp:attachment":[{"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/media?parent=4529"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/categories?post=4529"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/tags?post=4529"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}