Incredibly creamy, and smooth is this Yuca en Escabeche. Made with fresh garlic, peppers, and a dash of vinegar for a pickled taste.
Yuca en Escabeche
Do you wonder what yuca is? You might have heard of it as cassava. Yuca is just what is called in Spanish and is the main ingredient in this delicious recipe. This amazing dish won’t disappoint you. Yuca en Escabeche is made with cassava that is boiled until super tender and then topped with a mix of fresh garlic, onion, and peppers that are cooked in oil. To top it off we add vinegar to add a tangy flavor.
This recipe is the Puerto Rican Version of Yuca en Escabeche. I say the Puerto Rican version because this is how my family makes it and how it is commonly done on the island. But this recipe is not that different from the Cuban yuca con mojo or the yuca made in other Latin countries. The only difference in the Cuban recipe is that it has sour orange juice but everything else is the same. Another variation is changing the onion to red onion.
What is Escabeche
Escabeche is a cooking technique that can be used to pickle but it is also used as a condiment for vegetables, fish, and meats. Very Popular in Spain and Latin America. It is made with oil, vinegar, fresh garlic, onion, green and red peppers, black pepper, bay leaves, salt, garlic, and onion powder. It gives the dish a nice tangy flavor that comes from the vinegar. It can be used in almost anything, you can make chicken en escabeche and even potatoes en escabeche.
Should I use fresh or frozen Yuca
For this specific recipe, you can use whichever yuca you can get in the grocery store. This is because there is no difference in taste between the frozen and the fresh one. In this recipe, you are going to boil the yuca so it doesn’t matter how the yuca is cut. Not like if you were making yuca chips, then you’ll need the fresh whole vegetable. The only difference is that with the frozen yuca you don’t have to peel it so you can save some time.
Salt– the salt here is used to season the water. Just like you will do if cooking pasta.
Yuca– I used 1 pound. You can use fresh or frozen yuca.
Oil– I used vegetable oil but olive oil goes great in this recipe.
Onion– I used yellow but you can use white or red onion.
Red and Green pepper– I used ¼ of each.
Bay leaves– I used 3 leaves.
Whole black pepper– I used half a teaspoon. You can remove the pepper before adding it to the yuca.
Garlic and Onion powder– are used to give a nice flavor to the dish.
Garlic paste– I used fresh garlic to make the paste.
Vinegar– white vinegar is a key flavor in this recipe.
How to make Yuca en Escabeche
1. First, peel and wash the yuca. If using frozen, skip this step.
2. In a large pan add the water, salt, and yuca over high heat. Cover and cook for 30 minutes and drain.
3. In a medium pot add the oil, bay leaves, black pepper, onion, and garlic powder. Cook for 2 minutes. Turn off and add the garlic and stir. Lastly, add the vinegar.
4. Now combine the yuca in with the oil and vegetables. Then serve right away.
How to store Yuca en Escabeche?
Store this recipe in an airtight container in your fridge for no more than 5 days. In your freezer, no more than 3 months. I must add that I strongly suggest using a glass container. This is because the smell of vinegar and garlic will stick like glue to a plastic bowl. To reheat, you can use the microwave or stovetop. Use a medium pot over medium heat for about 6 minutes or until hot.
What to serve with?
In Puerto Rico, you will always find yuca as a side to roasted chicken, pernil, and rice and beans. My very favorite is to serve it with fried pork. But you can treat yuca en escabeche just like you will treat potatoes. You can serve this as a salad, as a side to any protein like pork chops, fried chicken or as an appetizer.
Yuca en Escabeche
- 8 cups water
- 1 tablespoon salt
- 1 pound yuca/cassava
- ¾ cup oil
- ½ teaspoon whole black pepper
- 3 bay leaves
- ½ teaspoon onion powder
- 1 teaspoon garlic powder
- ½ small onion
- ¼ green pepper
- ¼ red pepper
- 3 large garlic cloves
- ¼ cup vinegar
- First, if you are using frozen yuca then you can skip this step. Peel and rinse the yuca. Cut it to about 3 to 4 inches long.
- 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.
- 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. Add the vinegar and stir.
- Mix the yuca in with the oil and vegetables or pour the escabeche on top of the yuca. Serve and enjoy.