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Yuca Chorriada
  • Prep 10 min
  • Total 30 min
  • Ingredients 6
  • Servings 2

I like yucca a lot, maybe even more than potato. Although its taste is hard to describe, it goes well with nearly anything. It’s also very versatile as it can be boiled, fried and/or mashed. Steamed yucca is popular in Colombia and because of its simplicity it often makes an appearance in my house. Fortunately, I can find yucca in all the markets, but if you are having a hard time finding them fresh, you can also purchase them frozen to save time on pealing and cleaning. To celebrate Hispanic Heritage month I wanted to prepare a delicious portion of yuca chorriada, great with fish or beef. MORE + LESS -

Ingredients

2
large yuccas, peeled and cut into chunks
1
can Muir Glen™ organic fire roasted crushed tomatoes
3
stalks of green onions finely chopped
Sprigs of parsley finely chopped
Oil, to taste
Salt and pepper to taste

Directions

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  • 1
    Cook the yucca in a pot with enough water to cover it. Add salt.
  • 2
    Heat the oil in a pan and sauté the onion until it begins to brown. Add the tomatoes and salt/pepper them. Stir and carefully cook for about 5 minutes at low heat.
  • 3
    One the yucca has softened, serve on a dish and cover in the stew.

Expert Tips

  • If you want, sprinkle salted cheese on the yucca.

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
  • I like yucca a lot, maybe even more than potato. Although its taste is hard to describe, it goes well with nearly anything. It’s also very versatile as it can be boiled, fried and/or mashed. Steamed yucca is popular in Colombia and because of its simplicity it often makes an appearance in my house. Fortunately, I can find yucca in all the markets, but if you are having a hard time finding them fresh, you can also purchase them frozen to save time on pealing and cleaning. To celebrate Hispanic Heritage month I wanted to prepare a delicious portion of yuca chorriada, great with fish or beef.

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