Yucca con Mojo, plus Chipotle Tofu and Corn

Put this together last night with the yucca I bought last week at the coop, as well as some of the stuff I picked up last night at Pioneer. I prepared the yucca along the lines of the classic Cuban dish – Yucca con Mojo. The tofu was marinated in some chopped chipotle peppers, cilantro, lime juice, and salt, then sauteed until brown. The corn was rubbed with olive oil and salt, wrapped in foil, and oven roasted. We served it Mexican-style (elote del mercado) with sour cream, chile powder, and a dash of grated cheese.

Simplified Yucca Con Mojo

1 large yucca root, peeled and cut into 1″ chunks
1 medium onion (preferable red, but any will do), rough chopped
4 cloves garlic, diced
1/3 cup cilantro, diced
juice of 3 limes
olive oil

1. Heat a few Tbsp of oil in a skillet, then sautee the onions until they begin to soften and become transparent.
2. Add the yucca, cilantro, and garlic, a dash of salt, and half the lime juice. Stir, cover the pan, and allow the yucca to cook for 10 to 15 minutes, stirring occassionally. Add the rest of the lime juice about halfway through.
3. When the yucca can be easily split with a fork and develops a flaky texture inside, it’s ready to serve.


One Comment on “Yucca con Mojo, plus Chipotle Tofu and Corn”

  1. Aimee says:

    That tofu looks delicious – I love that part of marinade was chipotle peppers!

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