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Yields:
4 - 6 serving(s)
Prep Time:
10 mins
Total Time:
1 hr 10 mins
This Cuban side dish is a garlic lover's dream. Keep a close eye on your yuca while it's boiling — if cooked too long it will get mushy! And if you'd like to prep ahead of time, those pickled onions can be made in advance. 🙌
Made this? Let us know how it went in the comment section below!
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Ingredients
- 2 lb.
peeled and cut into 1 to 2-inch chunks, fresh or frozen yuca
- 1
large red onion
- 1/3 cup
white vinegar
- 1/4 cup
lime juice
- 1/4 cup
orange juice
- 2 Tbsp.
fresh cilantro, chopped
- 6 tsp.
minced garlic
- 1/4 cup
olive oil
- 1 tsp.
oregano
- 1/2 tsp.
cumin
Kosher salt
Freshly ground black pepper
Citrus fruit, for garnish
Directions
- Step 1Boil yuca in a large pot of generously salted boiling water for 30 minutes or until fork tender.
- Step 2While yuca is boiling, peel onion and cut into thin slices; soak onions in vinegar. Let pickle for 20 to 25 minutes; drain onions, reserving the vinegar.
- Step 3Remove yuca from heat; let sit in warm water until ready to serve.
- Step 4Whisk lime and orange juices, cilantro, and garlic in a bowl.
- Step 5Heat oil in a saucepan over medium heat. Add oregano, cumin, and onions and cook until onions are soft. Pour vinegar over onions and cook for 1 more minute.
- Step 6When ready to serve, drain yuca, and toss in citrus marinade.
- Step 7Pour hot onions over yuca. Add salt and pepper to taste. Serve warm with citrus for garnish.
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