Ingredients
Yuca
- 1 pound fresh or frozen yuca
Marinade and Seasoning
- 2/3 cup extra virgin olive oil
- 1 onion, sliced (white, Spanish, or red)
- 2-3 cloves garlic, minced
- 4 tablespoons white vinegar
- 2 heaping tablespoons green olives stuffed with pimientos
- 2 tablespoons sliced pimiento (optional)
- Salt and pepper, to taste
Instructions
- Boil the Yuca: Bring a large pot of salted water to a boil. Add the yuca, making sure it is fully submerged. Boil for 20-30 minutes until the yuca begins to split and loses its opaque color.
- Prepare the Yuca: Drain and rinse the boiled yuca. Remove the woody, stringy centers and discard them. Cut the yuca into 1-inch chunks and place them in a large bowl.
- Make the Marinade: Heat the olive oil and sliced onions in a medium pan over low heat. Simmer gently until the onions soften but do not brown, about 5 minutes. Add minced garlic and white vinegar, simmer for an additional minute, then remove from heat.
- Combine Ingredients: Pour the warm olive oil and onion mixture over the yuca chunks in the bowl. Add the green olives and sliced pimientos if using. Season with salt and pepper to taste, and adjust the vinegar for more tang if desired.
- Marinate: Let the yuca marinate for at least 1 hour before serving to allow flavors to meld well.
Notes
- Ensure the yuca is fully cooked and soft before marinating; undercooked yuca may be tough and unpleasant.
- You can prepare this dish a day ahead; it tastes even better after resting overnight in the refrigerator.
- Remove the woody core from the yuca carefully as it is not edible.
- Adjust vinegar amounts to suit your taste preference for acidity.
- Serve chilled or at room temperature as a side dish or appetizer.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Latin American
- Diet: Vegan
