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Mashed Yuca with Garlic Sauce
Prep time: 5 min.
Total time: 45 min.
2 bags (18 oz. each) frozen GOYA® Yucca
1 tbsp. GOYA® Adobo All-Purpose Seasoning with Pepper, divided
½ cup, plus 2 tbsp. GOYA® Extra Virgin Olive Oil
2 tbsp. GOYA® Minced Garlic, divided
1 small red onion, finely chopped (about 1 cup)
2 packets Sazón GOYA® without Annatto
|1.||In large pot over medium-high heat, bring 6 cups water to boil. Add yuca and 1 ½ tsp. adobo. Cook yuca until completely tender, about 20 minutes. Drain, reserving ½ cup water. Transfer yuca to cutting board. Carefully halve yuca pieces lengthwise; remove and discard woody cores.|
|2.||In large bowl, using potato masher, mash yuca with reserved water, 2 tbsp.olive oil, 1 tbsp. garlic and remaining adobo until smooth and combined; cover with foil to keep warm.|
|3.||Meanwhile, heat remaining oil in medium skillet over medium-high heat. Add onions; cook until soft and translucent, about 10 minutes. Add sazón and remaining garlic; cook until fragrant, about 15 seconds more.|
|4.||To serve, transfer yuca mixture to serving bowl; drizzle with garlic sauce.|