Yuca Hervida ~ Cuban Boiled Yuca

Yuca hervida is a Cuban side dish that can be enjoyed with any meal but especially at Noche Buena dinner, a Cuban Christmas Eve tradition. Fried, mashed, or boiled, yuca is soft and supple when cooked. For yuca hervida the starchy root vegetable is boiled to tender perfection and prepared with a generous garlicky mojo. Although red onions make for a more beautiful yuca hervida, my family makes yuca hervida with white onions. Despite its dull appearance with the white onion and garlic mojo, yuca hervida is full of flavor and is a classic Cuban comfort food.

Yuca is my favorite stubborn, sticky starch. Hard to cut and covered in skin, yuca takes a bit of time, love and prep to get ready for boiling. I typically purchase frozen yuca, which is already peeled and divided, and tastes just the same. Apparently the layer between the woody brown skin of the yuca root and the tube can be poisonous, I recently learned this so you should wash the yuca well and cook thoroughly. Boiled yuca is the starting point for many Cuban dishes and I have made this recipe many times, and I love the gummy, carby bite of boiled yuca.

Yuca Hervida ~ Cuban Boiled Yuca

  • 2 lbs yuca peeled cut in quarters (fresh or frozen)
  • Juice of 1 sour orange or lime
  • 1 thinly sliced onion onion
  • Salt
  • 7 cloves of garlic
  • ¾ cup olive oil
  • Crushed chicharron optional

Cover the yuca in water and add the the juice of half a lime and salt. Boil until the yucca is fork tender about 20 minutes. When the yuca is fork tender drain the water and let cool slightly. Remove the tough center fiber from the yuca chunks. It will easily come out of the yuca once it is cooked. The yuca will be very sticky.

While the yuca is cooking begin making the mojo. Mash the garlic cloves with a mortar and pestle with 2 tablespoons of the olive oil and a teaspoon of salt. Set aside.

Heat olive oil on low heat in a frying pan, add the onion and sauté slightly. The onions are best on the raw side, and really add a lot of emphasis to the flavor of the yuca hervida. Set the onions aside.

Add the mashed garlic cloves to the pan and stir. Add the juice of the rest of the sour orange juice to the pan. Sauté the yuca hervida for two to three more minutes. Gently add the yuca to the pan and toss in the garlic mojo 5 minutes making sure to evenly coat the yuca in the mojo.

*I have had yuca hervida with red onion instead of white onion and prefer the look although this is more traditional for the Dominican Republic.

**Crushed chicharron (or pork cracklins) garnish is great for added texture on the Cuban boiled yuca.

Share this: Share on FacebookTweet about this on TwitterPin on PinterestShare on Google+Email this to someonePrint this page

Cuban Vaca Frita

Vaca-Frita

Vaca frita’s crisp deliciousness is most transcendent when you get off a flight at MIA and rush over to Versailles to welcome your palate back home. Whenever I go back to Miami I have my mandatory must-haves, and vaca frita is one of them- like croquetas, pan tostada with café con leche, Publix subs, pastelitos, Pollo Tropical, and if I’m lucky Mary’s Coin and Laundry Pan Cubanos.

Vaca-Frita-seasoned-flank-steakVaca-Frita-with-housemade-mojo

Vaca frita is tender shredded flank steak marinated with garlicky mojo and fried crisp with white onion. Garnished with a squeeze lime it is best enjoyed with los tres amigos- friojles negros, arroz blanco, y platano maduros. Vaca frita is a Cuban classic that is one of my favorites. This is a dish I most often order out and rarely have cooked at home.

Vaca-Frita-with-fresh-garlicVaca-Frita-ready-for-mojo

When I was cooking this vaca frita recipe I realized hadn’t made this not even once since I last cooked it with my abuela. Sometimes I feel like I am stumbling through the steps with vague memories and recipe doubt, but this vaca frita was seriously perfection. Crispy. Flavorful. Home.

vaca frita picture perfect

Vaca Frita

For the steak:

  • 5-2 lbs flank steak (falda)
  • 1 large onion cut lengthwise, reserve half
  • ½ green bell pepper
  • 2 garlic cloves
  • 1 tsp salt
  • 1 tsp oregano
  • 1 tsp cumin
  • 1-2 bay leaves (hoja de laurel)
  • Enough water to cover the steak
  • ¼ c dry white cooking wine (vino seco)
  • 2 tbsp olive oil for frying

For the mojo:

  • 1 tsp salt
  • 4 garlic cloves
  • 2 tbsp olive oil
  • Juice of one lime

To serve:

  • Lime wedges
  • White rice, black beans, and platano maduros

Rinse the flank steak and add it to a heavy pot. Add half of the onion, half a green bell pepper cut in large chunks, 2 whole garlic cloves, and 1 tsp salt, 1 tsp oregano, 1 tsp cumin, the bay leaves, and freshly cracked black pepper.

Vaca-Frita-with-seasoningVaca-Frita-seasoned

Cover with the flank steak with water. Bring the water to a boil then turn the heat down to a low simmer and cook for 2 to 2.5 hours uncovered. Add water if needed (I didn’t) to avoid the pot from burning. DO NOT cover the pot while the flank steak is cooking and be sure to stir every once in a while so nothing sticks to the bottom of the pot.

While the flank steak is cooking away make the mojo. Mash the 4 garlic cloves with 1 tsp salt and 2 tbsp olive oil with a mortar and pestle. Add the juice of one lime and mash a little more. Set aside.

vaca-frita-with-mojovaca-frita-with-homemade-mojo

Remove the flank steak from the cooking liquid and shred with two forks while hot. Discard the onion and garlic, and keep the bell pepper. Remove the thin skin off the green bell pepper and mash it while hot. Mix the mashed green bell pepper with the shredded beef and add the mojo. Let it sit and marinate for a few minutes while you prepare the onions. Take this time to start cooking the white rice.

Vaca-Frita-Cuban-Comfort-FoodVaca-Frita-is-ready-to-be-seasonedVaca-Frita-with-pureed-green-pepper-and-onionVaca-Frita-Cuban-Recipe

Slice the other half of the onion. Sautee the sliced onions in 2 tbsp olive oil until slightly tender. Remove the onions from the oil and mix in with the mojo-marinating shredded flank steak. Add a little more oil to the pan as needed and get nice and hot. Seriously if your pan doesn’t start out hot the meat will just steam instead of getting crispy. Flatten the shredded beef out to cover the bottom of the pan so all of it can get nice and crisped. Cook the vaca frita about 5 to 6 minutes on each side. Squeeze lime and sprinkle a little salt before serving the vaca frita. Enjoy vaca frita with white rice, black beans, and a lime wedge on the side.

Share this: Share on FacebookTweet about this on TwitterPin on PinterestShare on Google+Email this to someonePrint this page

Yuca Frita Croquetas

yuca-frita-croquetas-n-cilantro-garlic-sauce

Yuca frita is the crisper, starchier, and creamier brother of the papita frita, and is undoubtedly a Cuban staple either fried crisp or soft and sautéed with garlic and onion. Yuca is one of my favorite Cuban side dishes whether prepared as yuca hervida or yuca frita and now as yuca frita croquetas.

yuca-frita-croquetas-rellena-y-lista

I first had yuca frita croquetas while I was interning for the South Beach Wine and Food Festival Rockin’ Beach Party made by Versailles– you can order them at their restaurant on Calle Ocho in Miami’s Little Havana, and they are amazing. I wouldn’t say it’s exactly a traditional Cuban dish, but it is freaking delicious and is made up of 100% Cuban elements. I couldn’t decide what to call these delicious wonders of the world…yuca frita rellena? Picadillo stuffed yuca frita croquetas? As you can tell I dig yuca, it is easy to make, tastes delicious, and its naturally gluten free.

yuca-frita-croquetas-delicousnessyuca-frita-croquetas-boiled-pairs-with-cilantro-garlic-sauceyuca-frita-croquetas-with-cilantro-garlic-sauce

Picadillo stuffed yuca croquetas are wonderous for two reasons: they are ideal for leftover picadillo and they are the perfect receptacle for cilantro garlic sauce (<3 Pollo Tropical you’ll always be my #1). The salted crisp yuca with the creamy citrusy cilantro garlic sauce is a match made in heaven that will have you reaching for more. I am pretty passionate about croquetas and these are a great party alternative to add to your repertoire (especially since they are pretty easy to make and use leftovers to boot)!

yuca-frita-croquetas-golden

Yuca Frita Croquetas

Yuca frita croquetas are ideal with leftover picadillo, but you can make a fresh batch just for this and enjoy your picadillo before or after. I highly recommend using leftover since it is chilled and is easier to use as a stuffing.  Completely cover the yuca in salted water and bring the water to a boil (I did defrost mine over night, but the bag doesn’t say this is required). Cook the yuca on medium heat for 25-30 minutes until fork tender.

yuca-frita-croquetas-frozen-yucayuca-frita-croquetas-ingredientsyuca-frita-croquetas-boiled-yucayuca-frita-croquetas-yuca-ball

Once the yuca has coolded down enough to handle, remove the fibrous center of the yuca root. Next mash the yuca with a potato masher or potato ricer. It is best to do this while it is still warm. Don’t let it cool completely. Form the mashed yuca into similar shaped balls. Now work the soft yuca into a patty the shape of your palm. Wet your hands with water constantly to avoid the starchy yuca from sticking too much to your hands while forming the yuca frita croquetas. Add a tablespoon or so of Cuban picadillo to the center of the mashed yuca patty. Close the yuca onto itself and do the best you can to eliminate a seal using water.

yuca-frita-croquetas-remove-the-stemsyuca-frita-croquetas-softyuca-frita-croquetas-yucayuca-frita-croquetas-picadilloyuca-frita-croquetas-y-cilantro-garlic-sauce

Heat vegetable oil on the stove top. Fry the yuca frita croquetas till golden brown.* Drain on paper towels and garnish with sea salt right away. Before enjoying add a squeeze of lime. Yuca frita croquetas go best with pollo tropical inspirecilantro garlic sauce and a cold beer.

yuca-frita-croquetas-picadillo-filling

*Make sure to rotate the croquetas slowly instead of flipping roll them till they are brown all around. Sometimes the filling of croquetas can ooze out of the sides if the top and bottom are crispier than the sides.

 

Share this: Share on FacebookTweet about this on TwitterPin on PinterestShare on Google+Email this to someonePrint this page