The yucca mofongo for turkey is a typical dish of Puerto Rico and the Dominican Republic; Although there are also many other versions throughout America. In Cuba, for example, two delicious versions called Machuquillo and the other banana fifú are tasted. The Puerto Rican banana mofongo is the resulting mixture of the fried green banana, garlic, olive oil, broth and meat (pork rinds, bacon, etc.) . This dish is a kind of consistent mass, perfect to accompany protein foods. Although the most popular ingredient to prepare this recipe is banana, there are variants with other starch roots, including cassava. So you enjoy the versatility of Latin American food, this time in recipesgratis.net we invite you to taste this version of The traditional recipe with Afro-Latin roots: Puerto Rican cassava mofongo. The cassava provides a neutral flavor that gives more versatility to this garrison, and thus is perfect as a companion of any stew (veal, pork, chicken) or of seafood and fish. It can even be excellent for filling the thanksgiving turkey or any poultry. Dare to prepare it because it is very easy!
| 🚻 4 Diners | 🕘 45m | 🍵 Chef | 🤯 Low Disturbance |
| Ingredients to make Puerto Rican cassava: |
| 1.3 kilograms of cassava 600 grams of bacon 2 teeth of garlic 2 cups of frying oil (even less) |
| Additional characteristics: medium cost, fried, traditional recipe of Puerto Rico |
Ingredients to make Puerto Rican cassava:
1. Lava the cassava, remove the shell and cut into two parts. Seeing water inside a saucepan, wait until it boils before cooking the tuber. When the cassava is soft, remove from heat. You can verify your consistency with a fork.
Trick: If the click enters and comes out easily, otherwise it continues to cook.
2. The cassava drains very well. Pica en cubos and reserve.
3. Heat the oil in the pan. After hot, add the cassava cubes and remove constantly. Suffle the cubes until they brown very well. Then, put them on absorbent paper to eliminate as much fat as possible.
4. See you a drop of oil and place the bacon (bacon). Wait for it to be tied and remove from heat. Repeat the absorbent paper operation now with the bacon.
Trick: Remember that to fry the bacon you need very little oil, because she has her own fat.
5. Machaca the garlic in the mortar (pylon). Then, add the crushed garlic inside a bowl, next to the golden cubes of cassava and toasted bacon (bacon). It crushes very well everything until a uniform dough is achieved.
6. Use a rounded background container to incorporate the mass of boiled cassava inside and give it the traditional way.
7. This mofongo garrison from Puerto Rico is an exquisiteness, perfect to accompany any main dish. You can decorate the Puerto Rican cassava mofongo with a vegetable, broth or sauce of your preference. Bon Appetite!
8. What do you think of this Latin American delicacy? If you dare to try the cassava mofongo for the turkey or other elaboration I assure you that you will want to accompany more than one dish with him. I look forward to your comments, doubts and the photo of your saucer. I assure you they will be highly appreciated here. And if you are interested in more recipes in this country, do not miss the typical Puerto Rican coquito or rice with gandules.
