Peel and rinse the yuca. Cut it to about 3 to 4 inches long. If you are using frozen yuca then you can skip this step.
Add water and salt to a large pan over high heat. Add the yuca, and cook covered for 30 minutes. Check for tenderness with a fork. Drain and set aside.
The Escabeche
While the yuca cooks cut the red and green peppers into ¼-inch thick long strips. Cut the onion in the same way. In a medium size pan, add oil, black pepper, bay leaves, peppers, onion , garlic and onion powder. Cook for 2 minutes and stir a couple of times. Turn off the heat and mix in the garlic and the vinegar.
Add the yuca to the pan with the escabeche. Mix it until all the yuca is covered in the mix. Serve and enjoy.
Notes
Yuca- When using fresh yuca, always buy ¼ more of a pound. This is approximately the weight of the skin plus the ends you chop off. If using the frozen version use only 1 pound.Water- I indicate how much water and how much salt because I think is important to boil the cassava in salted water. If you use more or less water you just make sure you taste it to make sure is not salty.Time-saving- I prepare the escabeche while the yuca is boiling to save time. You can also prepare the escabeche ahead of time and then add the yuca.Peppercorns and bay leaves- These are used to infuse flavor into the oil. You can remove them before adding the yuca. I don't eat them I just push them to the side of my plate.