Abuela Conchita pours her heart and soul into her cooking whether she was making food for her family, her friends, or her neighbors, that’s just that Hispanic hospitality. When it comes to yuca, there is only one way to make it, and that’s with our Conchita Mojo Criollo and chicharrónes. You can’t forget the chicharrónes, they’re important!
This flavorful dish is one of the most traditional statement pieces of any Cuban dinner and we want to share it with you. ¡Buen provecho!
Ingredients:
- 1lbs Yuca (cassava) peeled and cut in half
- ½ cup Conchita Extra Virgin Olive Oil
- 8 cloves garlic minced
- 1 small onion thinly sliced
- 1/3 cup Conchita Mojo Criollo Marinade
- 3 tbsp salt
- ½ lb chicharrón (pork belly) Chopped into small pieces
- Cilantro for garnish
Instructions:
- Peel the yuca (cassava) skin off and cut into medium-sized wedges
- Place chopped yuca wedges into a large pot, adding water until wedges are completely submerged
- Bring to a boil, add 2 teaspoons of salt for 5 min. Cover the pot and let it simmer for 20 min until soft
- In a medium-sized saucepan add the chicharron, fry until golden and set aside onto a wire rack or plate with paper
- Sauté onions for 3 min, in Conchita extra virgin olive oil, then add minced garlic and Conchita mojo criollo marinade
- Stir for 5-7 min
- Place boiled yuca on a plate, pour the mojo sauce over the yuca, add the fried chicharrónes, salt for taste and garnish with cilantro
