3 Ways to Whip Up Yuca

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!

1. Yuca Recipes: Shrimp and Yuca Stuffed Chiles

Shrimp-and-Yuca-Stuffed Chiles

8 large poblano chiles

Vegetable oil, for brushing

Kosher salt

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.


2. Yuca Recipes: Frittata with Yuca, Onion and Cheddar

Frittata with Yuca, Onion and Cheddar

1½ lb. fresh yuca

Kosher salt

1 dozen eggs

4 oz. grated sharp cheddar cheese

Freshly ground pepper

1 tbsp. extra-virgin olive oil

1 medium onion, diced small

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 by 2 inches with salted water. Bring to boil, reduce heat and simmer until just tender and pierced easily with fork, about 10 minutes. Do not overcook.

Using slotted spoon, transfer yuca to cutting board. When cool, cut pieces into medium dice, discarding stringy, fibrous parts.

Preheat oven to 350°F.

In large bowl, whisk eggs. Stir in cheddar and season with salt and pepper.

In nonstick, ovenproof skillet, heat oil over medium heat. Add onion and sauté until softened, about 7 minutes. Add yuca pieces and season with salt and pepper. Cook until yuca starts to brown, about 5 minutes.

Pour egg mixture into pan and stir to evenly distribute yuca and onion. Cook over medium heat until bottom is set, about 4 minutes. Transfer skillet to oven and bake until center is set, about 12 minutes. Serve warm or at room temperature, with crusty bread and salad, if desired.

Makes 8 servings.


3. Yuca Recipes: Yuca with Coconut

Yuca with Coconut

1½ lb. fresh yuca

2 cans (13.5 oz.) unsweetened coconut milk, stirred

1 3-inch piece fresh ginger

Kosher salt

Pinch of crushed red pepper flakes

¾ cup large unsweetened coconut flakes

1/3 cup light brown sugar, plus more for sprinkling

Lime wedges, for serving

Cut yuca crosswise into 2-inch rounds. With sharp knife, cut away brown skin and pink flesh.

In medium pot, add yuca, coconut milk, ginger,  1 tsp. salt and pepper flakes. Simmer over low to medium heat until yuca is just tender and pierced easily with fork, about 12 minutes. Do not overcook.

Using slotted spoon, transfer yuca to cutting board. Let cool slightly and cut into chunks, discarding stringy, fibrous parts. Discard ginger and keep coconut milk warm.

Meanwhile, in small skillet, toast coconut flakes over medium heat until lightly browned, about 4 minutes.

In bowl, gently toss yuca with brown sugar. Transfer mixture to bowls and spoon some coconut milk over top (you will have leftover coconut milk). Sprinkle with toasted coconut flakes and additional salt and brown sugar, if desired. Serve with lime wedges.

Makes 4 servings.


4. Yuca Recipes: Related Links