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Learn more about Santa Fe College and the Florida Heritage Foods Project.
What you’ll need:
Yuca with garlic sauce
mojo criollo
Instructions:
YUCA
To make the yuca, fill a large pot with water, add the yuca and salt to taste, and bring to a boil. Boil, uncovered, for 5 minutes, then reduce the heat to medium-low and cover. Cook for 1 hour to 1 hour and 15 minutes, until the yuca is fork-tender.
Drain the yuca and serve it hot, with mojo criollo.
MOJO CRIOLLO
Heat the oil in a medium saucepan over medium-low heat. Add the garlic, onion, salt, and pepper and sauté for 10 to 15 minutes. Remove from the heat and add the sour orange juice or the lime/grapefruit juice combination. Set aside to cool to room temperature.
Note: The mojo will keep for up to a week, covered and refrigerated.
Recipe from: Versailles p. 143
Learn more about Santa Fe College and the Florida Heritage Foods Project.
Funding for the Florida Heritage Foods Initiative: Connecting Local Food with Local Culture in Florida Farmers Markets was made possible by the U.S. Department of Agriculture’s (USDA) Agricultural Marketing Service through grant Agreement Number 21FMPPFL1026-00. Its contents are solely the responsibility of the authors and do not necessarily represent the official views of the USDA.