Ingredients for the Cilantro Mojo
1 cup of mayonnaise
2 garlic cloves,
peeled
1 cup of well packed
cilantro leaves, washed and dried
½ jalapeño pepper,
seeded and deveined
½ teaspoon of ground
cumin
1/8 teaspoon of ground
allspice
¼ teaspoon of dried
oregano
1-2 tablespoons of
fresh lime juice
Preparation
Process all
ingredients in a blender until smooth and creamy. The idea is to blend so well
than you won’t see any pieces of cilantro leaves and the mojo is velvety.
Ingredients for the yuca fingers
2 pounds of frozen
yuca
Salt to taste
Vegetable oil for
deep-frying
Preparation
In a pot with water
and salt, boil the yucca until tender (but not falling apart).
Drain the yucca in a
colander and let cool.
Cut the yucca
lengthwise into 2 to 3-inch-long fingers.
Line a baking sheet
with parchment paper and arrange the yucca in a single layer. Cover with
plastic wrap and refrigerate until chilled and firm.
In a large saucepan or
deep skillet, heat oil enough to fry the yuca and fry it in batches, until
lightly golden on all sides.
Drain the yuca on
paper towels.
Serve hot with a bowl
of cilantro mojo on the side.
(*) Con la receta de Maricel Presilla.
(*) Con la receta de Maricel Presilla.