Yuca Cubana Tradicional
- Prep 10 min
- Total 40 min
- Ingredientes 6
- Porciones 6
Esta receta de yuca cubana tradicional es tan simple como reconfortante. Gracias a la salsa de cebolla impregnada con ajo, no sentirás que estás comiendo una verdura de raíz.
Este plato de yuca estaba en cada menú de mi infancia cubana y me encanta compartirlo con mi familia en la actualidad. Es simple y rápido, pero sustancioso.
¡Disfrútalo!
por
Vanessa Bell
Actualizada Sep 28, 2015
Ingredientes
- 2 yucas frescas (también pueden ser congeladas)
- 1/2 de taza de aceite
- 2 limas exprimidas
- De 5 a 8 dientes de ajo, finamente picados
- 1 cebolla dulce mediana cortada por la mitad en rodajas
- Sal a gusto
Instrucciones
-
1Pela la yuca, asegúrate de quitar toda la cáscara y las nervaduras grises. La yuca debe quedar totalmente blanca. Corta a la mitad, a lo largo y luego en tercios. Coloca la yuca en una olla y agrega suficiente agua fría hasta que quede completamente cubierta. Hiérvela de 20 a 25 minutos o hasta que esté tierna. Asegúrate de quitar la raíz interna una vez que la yuca se haya “abierto”. Cuélala y colócala en un plato.
-
2Mientras la yuca hierve, coloca aceite en una sartén. A fuego muy lento, agrega las cebollas, el jugo de lima y el ajo picado al aceite y cocina hasta que las cebollas se ablanden. Agrega sal según sea necesario.
-
3Vierte la mezcla de cebolla sobre la yuca. Sirve inmediatamente.
Consejos de expertos
-
consejo 1
La yuca fresca tarda en cocinarse. Ten paciencia y asegúrate que la yuca esté completamente cocida antes de servir.
Información Nutricional
No hay información nutricional disponible para esta receta
Más acerca de esta receta
-
Esta receta de yuca cubana tradicional es tan simple como reconfortante. Gracias a la salsa de cebolla impregnada con ajo, no sentirás que estás comiendo una verdura de raíz. Este plato de yuca estaba en cada menú de mi infancia cubana y me encanta compartirlo con mi familia en la actualidad. Es simple y rápido, pero sustancioso. ¡Disfrútalo!
© 2024 ®/TM General Mills Reservados todos los derechos
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