Photo: Oxmoor House
Hands-on Time
59 Mins
Total Time
9 Hours 29 Mins
Yield
Serves 6 (serving size: 8 fries and 1 tablespoon mojo sauce)

Boiled yuca with mojo (MO-ho) is a Cuban staple. But the starchy tuber tastes even better when crisped up like French fries. I like to brown the yuca fries in a hot oven to shave calories and skip the hassle of deep-frying. Parboiling and chilling the yuca helps it brown better in the oven, as does preheating the baking sheet.

How to Make It

Step 1

Peel yuca, and cut into 48 (3 x 1/2-inch) sticks; discard any tough fibers from yuca. Place yuca and 1/2 teaspoon salt in a large saucepan; cover with water. Bring to boil over high heat. Cover, reduce heat to medium, and cook 25 minutes. Drain; cool completely. Cover and chill 8 hours or up to 3 days.

Step 2

Preheat oven to 450°.

Step 3

Place a large baking sheet in oven. Remove yuca sticks from refrigerator; let stand at room temperature 20 minutes. Pat dry with paper towels. Coat yuca sticks with cooking spray, and arrange in a single layer on preheated pan.

Step 4

Bake at 450° for 12 to 15 minutes or until golden brown on bottom. Turn sticks over, and bake an additional 12 to 15 minutes or until golden brown on bottom.

Step 5

While yuca sticks cook, heat a small saucepan over medium heat. Add oil to pan; swirl to coat. Add onion, cumin, and garlic; sauté 2 minutes or until golden. Add broth and juices; bring to boil, and cook 2 minutes. Remove from heat; stir in 1/4 teaspoon salt and pepper.

Step 6

Remove yuca sticks from oven; toss with remaining 1/4 teaspoon salt and parsley. Serve with mojo sauce for dipping.

Cooking Light Global Kitchen

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