Frozen Peeled Yuca with Mojo and Ripe Plantain Slices - MIC Food
20368
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Frozen Peeled Yuca with Mojo and Ripe Plantain Slices

Frozen Peeled Yuca with Mojo and Ripe Plantain Slices

Yields1 Serving

 

 

INGREDIENTS
 5 lbs TIO JORGE® Frozen Peeled Yuca
 6 lbs BIG BANANA® Ripe Plantain Slices
For the Citrus Mojo
 1 cup olive oil
 2 onions, thinly sliced
 12 garlic cloves, thinly sliced
  cup lime juice
 2 tbsp parsely, minced
For the Sriracha BBQ
 ¼ cup sriracha
 ¼ cup ketchup
 2 tbsp ketchup
 2 tbsp maple syrup
 2 tbsp blackstrap molasses
For the Cilantro Crema
 6 limes (juiced)
 4 serrano chilies, stems and seeds removed
 2 bunches cilantro
 4 cups crema
 2 tsp cumin, ground fine
 2 tsp black pepper, ground
For the Huancaina Sauce
 2 ¾ oz Ají Amarillo chiles or any mild yellow chiles
 1 ½ tbsp olive oil
 10 oz red onions, cut into large dice
 2 garlic cloves, peeled but left whole
 ¼ cup queso fresco or riccota cheese
 1 tsp fine sea salt
 1 tsp freshly ground black pepper
For the Rocoto Chile Sauce
 ½ cup mayonnaise
 24 tbsp rocoto chile pepper paste
 1 lime (juiced)
 1 tbsp white vinegar
 ½ tsp powdered mustard
 1 tsp sugar
 Salt & Pepper (to taste)
For the TIO JORGE® Frozen Peeled Yuca
1

1. Place yuca in a saucepan; add water until yuca is just covered. Bring to a boil.
2. Reduce heat, cover, and simmer until tender -- about 20 minutes. Drain.
3. Remove the "woody" or fibrous core from the center of the yuca.

For the BIG BANANA® Ripe Plantain Slices
2

1. Preheat fryer to 350°F
2. Place Plantain Strips (in batches of 3) in fryer basket and fry for about 3-4
minutes.
3. Drain, place on plate & reserve.

For the Ciltrus Mojo
3

1. Heat a small skillet over medium heat and add the olive oil.
2. Add garlic and onion and cook until onion is softened, about 2 minutes.
3. Turn off heat and whisk in the lime juice.
4. Season to taste & reserve.

For the Sriracha BBQ
4

1. Mix all ingredients and reserve

For the Cilantro Crema
5

1. In a blender blend the lime juice, jalapenos and cilantro. Whisk into the crema
and season with cumin and pepper.

For the Huancaina Sauce
6

1. Cut the chiles in half lengthwise and remove the veins and seeds, then cut the
chiles into large pieces.
Recipes created exclusively for MIC Food® © 2020 MIC Food. All rights reserved
2. Heat the oil in a sauté pan over medium heat and sauté the red onions, garlic
cloves, and chiles for 5 minutes or until soft and lightly browned. Drain off any
excess oil from the mixture.
3. Transfer the sautéed mixture to a blender, add the remaining ingredients, and
blend until smooth.
4. Cover tightly and refrigerate until required, or store in the freezer.

For the Rocoto chile sauce
7

1. Whisk ingredients together in a bowl, starting with 2 tablespoons of the rocoto
paste and adding more if needed, depending on the level of spiciness desired.
2. Season with salt and pepper to taste (some jarred rocoto paste is already
salted so be sure to taste first).
3. Store in refrigerator until ready to use.

Ingredients

INGREDIENTS
 5 lbs TIO JORGE® Frozen Peeled Yuca
 6 lbs BIG BANANA® Ripe Plantain Slices
For the Citrus Mojo
 1 cup olive oil
 2 onions, thinly sliced
 12 garlic cloves, thinly sliced
  cup lime juice
 2 tbsp parsely, minced
For the Sriracha BBQ
 ¼ cup sriracha
 ¼ cup ketchup
 2 tbsp ketchup
 2 tbsp maple syrup
 2 tbsp blackstrap molasses
For the Cilantro Crema
 6 limes (juiced)
 4 serrano chilies, stems and seeds removed
 2 bunches cilantro
 4 cups crema
 2 tsp cumin, ground fine
 2 tsp black pepper, ground
For the Huancaina Sauce
 2 ¾ oz Ají Amarillo chiles or any mild yellow chiles
 1 ½ tbsp olive oil
 10 oz red onions, cut into large dice
 2 garlic cloves, peeled but left whole
 ¼ cup queso fresco or riccota cheese
 1 tsp fine sea salt
 1 tsp freshly ground black pepper
For the Rocoto Chile Sauce
 ½ cup mayonnaise
 24 tbsp rocoto chile pepper paste
 1 lime (juiced)
 1 tbsp white vinegar
 ½ tsp powdered mustard
 1 tsp sugar
 Salt & Pepper (to taste)

Directions

For the TIO JORGE® Frozen Peeled Yuca
1

1. Place yuca in a saucepan; add water until yuca is just covered. Bring to a boil.
2. Reduce heat, cover, and simmer until tender -- about 20 minutes. Drain.
3. Remove the "woody" or fibrous core from the center of the yuca.

For the BIG BANANA® Ripe Plantain Slices
2

1. Preheat fryer to 350°F
2. Place Plantain Strips (in batches of 3) in fryer basket and fry for about 3-4
minutes.
3. Drain, place on plate & reserve.

For the Ciltrus Mojo
3

1. Heat a small skillet over medium heat and add the olive oil.
2. Add garlic and onion and cook until onion is softened, about 2 minutes.
3. Turn off heat and whisk in the lime juice.
4. Season to taste & reserve.

For the Sriracha BBQ
4

1. Mix all ingredients and reserve

For the Cilantro Crema
5

1. In a blender blend the lime juice, jalapenos and cilantro. Whisk into the crema
and season with cumin and pepper.

For the Huancaina Sauce
6

1. Cut the chiles in half lengthwise and remove the veins and seeds, then cut the
chiles into large pieces.
Recipes created exclusively for MIC Food® © 2020 MIC Food. All rights reserved
2. Heat the oil in a sauté pan over medium heat and sauté the red onions, garlic
cloves, and chiles for 5 minutes or until soft and lightly browned. Drain off any
excess oil from the mixture.
3. Transfer the sautéed mixture to a blender, add the remaining ingredients, and
blend until smooth.
4. Cover tightly and refrigerate until required, or store in the freezer.

For the Rocoto chile sauce
7

1. Whisk ingredients together in a bowl, starting with 2 tablespoons of the rocoto
paste and adding more if needed, depending on the level of spiciness desired.
2. Season with salt and pepper to taste (some jarred rocoto paste is already
salted so be sure to taste first).
3. Store in refrigerator until ready to use.

Frozen Peeled Yuca with Mojo and Ripe Plantain Slices


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