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"Hunger is the best sauce in the world."--Cervantes

Yucca Chorreada Recipe

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This recipe for Yucca Chorreada is from The Haun Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pounds of yucca (find frozen peeled yucca in Mexican stores)
6 cups of water
1 T lemon juice
2 T oil
2 big tomatoes, ripen, and chopped
4 green onions chopped
1 cup grated farmers cheese (Queso Fresco from a Mexican store)
Salt and pepper
Directions:
Directions:
1. Put water to boil. When it's boiling add lemon juice, salt, and yucca. Boil yucca for 25 minutes in medium heat (If a fork goes through easily, it's done). Throw away the water, cut yucca in small pieces, return to pan, and cover yucca to keep it warm.
2. Once the yucca is done, heat oil in medium heat. Add onions and cook for 2 minutes stirring constantly. Add tomatoes and cook for 1 minute. Add salt and pepper and cook 2 more minutes.
3. Transfer yucca to a platter and pour onions and tomatoes on top of yucca. Sprinkle with cheese. Serve immediately.
Number Of Servings:
Number Of Servings:
6 portions
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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