3 Ways to Whip Up Yuca
10/14/2011 - 20:14 | 0 Comments|
Latino, African and Caribbean cultures have been serving up terrific yuca dishes for thousands of years. Fresh yuca is now readily available in supermarkets but if you are still unsure about preparing yuca, you can find it peeled and ready-to-go in the freezer section. Try these easy recipes and let us know what you think!
8 large poblano chiles
Vegetable oil, for brushing
Freshly ground pepper
¾lb. fresh yuca
¾lb. cooked shrimp, cut into ¼-inch pieces
6oz. grated Monterey Jack or other melting cheese
½ cup frozen corn, thawed
1/2 cup chopped cilantro
¼ cup minced red onion
Fresh salsa, for serving
Over open flame, on grill or under broiler, roast chiles until skins are blistered and charred.
Transfer to bowl and cover with towel; let stand until cool enough to handle.
Peel chiles and cut vertical slit in each, keeping stems intact; discard seeds.
On baking sheet, arrange chiles cut-side up, brush with oil and season with salt and pepper.
Preheat oven to 375°F. Cut yuca crosswise into 2-inch rounds. With sharp knife, cut away brown skin and pink flesh.
In medium pot, add yuca pieces and cover with salted water by 2 inches. Bring to boil, reduce heat and simmer until tender and pierced easily with fork, about 10 minutes. Do not overcook.
Using slotted spoon, transfer yuca to cutting board. When cool, cut into medium dice, discarding stringy, fibrous parts.
In large bowl, stir together yuca, shrimp, cheese, corn, cilantro and red onion. Stuff chiles with yuca mixture.
Bake chiles until they are heated through and cheese is melted, about 15 to 20 minutes. Serve with fresh salsa.
Makes 4 servings.