{"id":1742716,"date":"2022-02-10T14:10:08","date_gmt":"2022-02-10T14:10:08","guid":{"rendered":"https:\/\/www.tasteofhome.com\/recipes\/yuca-frita-con-mojo\/"},"modified":"2023-06-27T06:13:37","modified_gmt":"2023-06-27T11:13:37","slug":"yuca-frita-con-mojo","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/yuca-frita-con-mojo\/","title":{"rendered":"Yuca Frita con Mojo"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"
Who doesn\u2019t love something fried? That\u2019s how I first got turned on to yuca, and now I cook it regularly. It is a starchy tuber, similar in texture to a potato, and is served with a lovely garlicky orange dipping sauce. \u2014Deeanna Dickey, Denver, Colorado<\/p>\n","protected":false},"author":7061,"featured_media":1742718,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[305296,304021,304428,304328,305299,305271,304177,304390,303966,304988,304408,304368,306848,304348,304268,305383,305374,307739,324623,304388,304313,304020,304395,304005,304398,304150,305028,307614,305031,304403],"categories-v2":[309242,308599,308825,308984,308481,339913,309216,309457,308761,308495,308935,308813,308745,309603,309000,259483,309391,309381,310706,309177,308752,308313,308594,308782,308549,308797,309434,308974,310591,308975,308812],"coauthors":[],"recommended_recipes":[{"post_title":"Spicy Fajita 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That\u2019s how I first got turned on to yuca, and now I cook it regularly. It is a starchy tuber, similar in texture to a potato, and is served with a lovely garlicky orange dipping sauce. \u2014Deeanna Dickey, Denver, Colorado","recipeIngredient":["MOJO:","1\/4 cup sour orange marinade","1\/4 cup olive oil","4 garlic cloves, minced","1\/2 teaspoon ground cumin","1\/4 teaspoon salt","1\/4 teaspoon dried oregano","1\/8 teaspoon pepper","FRIES:","1-1\/2 pounds yuca or cassava root, peeled, cored and cut into 3-inch pieces","1 teaspoon salt","Oil for frying"],"recipeInstructions":[{"@type":"HowToStep","text":"In a small bowl, whisk the mojo ingredients. Refrigerate, covered, at least 2 hours or overnight."},{"@type":"HowToStep","text":"Place yuca and 1 teaspoon salt in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until fork-tender, 20-25 minutes. Drain and pat yuca pieces dry."},{"@type":"HowToStep","text":"In a deep skillet, heat 1 in. oil to 375\u00b0. Fry yuca, a few pieces at a time, until golden brown, 8-10 minutes. Drain on paper towels. 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