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Celebrating Hispanic Heritage: Cooking Yuca En Mojo

Jose and Erica Monasterio from Mi Sueño Cuban Express show Juliana Valencia how to make a Cuban dish featuring yuca.

Sweet potatoes are a popular substitute for potatoes, but if you're looking for another root vegetable to try, there's yuca.

The root vegetable is grown in tropical climates like South America. It’s low in fat and high in vitamin C.

GMK's Juliana Valencia shows us a Cuban way to prepare it, called Yuca en Mojo. Jose and Erica Monasterio from Mi Sueño Cuban Express show her how to make it.

Recipe (makes 8 servings)

Ingredients

- 2 pounds frozen yuca (found at any Latin supermarket like Supermercado Guanajuato or Mi Preferida Supermercado)

- 4 medium red onions, sliced

- 12 cloves of garlic, thinly sliced

- 1/4 cup of lime juice

- 1/4 cup of vegetable oil

- 2 tbsp. fresh oregano, chopped

- Salt and pepper, to taste

Directions

1. Bring a large pot of salted water to a boil. Add the yuca and boil until tender, about 30 minutes. Drain and place on a serving platter

2. Heat vegetable oil in a small skillet over high heat. Add the onions and garlic and cook for one minute, making sure the garlic and onions don't brown. Season with salt and pepper

3. Pour the onions and garlic directly over the yucca. Pour the lime juice on top and sprinkle with oregano

For more recipes, click here.

►Contact reporter Juliana Valencia at jvalencia@WHAS11.com. Follow her on Twitter (@NewsJValencia) and Facebook.

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