How to make Yuca al Ajillo - Easy Puerto Rican Recipe

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil provides a similar flavor with health benefits.

cilantro

💰Cheaper: parsley

Parsley offers a similar fresh flavor at a lower cost.

Peel the yuca by cutting off both ends and making a slit in the skin along one side.

Use a knife to pull back the skin, removing it until the yuca is clean.

Alternatively, use a sturdy vegetable peeler to peel the yuca down to the bright white meat.

Cut the peeled yuca into pieces about an inch and a half thick, removing any discolored parts or tough veins.

Add the yuca pieces to a pot and cover with water.

Add 2 tablespoons of salt to 8 cups of water in the pot.

Put the pot on the stove and boil on medium-high heat.

While the yuca is boiling, heat a wide pan and add olive oil.

Add sliced yellow onions to the pan and sauté on medium heat until soft and starting to get translucent.

Add minced garlic and bay leaves to the onions and stir to combine, cooking for about one minute.

Remove the pan from heat and let the residual heat finish cooking the garlic.

Check the yuca with a fork; it's ready when a fork can easily insert into the pieces.

Once ready, strain the yuca and rinse with cold water to stop the cooking process.

Add the rinsed yuca back to the pot and top with the sautéed onions and garlic.

Taste the yuca and adjust the salt as necessary.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary