Frozen Peeled Yuca with Mojo and Ripe Plantain Slices
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.
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.
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.
1. Mix all ingredients and reserve
1. In a blender blend the lime juice, jalapenos and cilantro. Whisk into the crema
and season with cumin and pepper.
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.
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
Directions
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.
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.
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.
1. Mix all ingredients and reserve
1. In a blender blend the lime juice, jalapenos and cilantro. Whisk into the crema
and season with cumin and pepper.
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.
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.
