Yucca and plaintains with pebre sauce.

Joaquin’s Cuban & Chilean Lunch

Joaquín is Cuban, and his wife is Chilean… never a dish has been so deliciously combined as this Cuban-Chilean potpourri! Cuban yucca in mojo sauce and plantains in Chilean pebre sauce.

Joaquin's Cuban & Chilean Lunch
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Cuisine: American
Serves: 4
Ingredients
  • 3 big yuccas
  • 4 big plantains
  • 3 avocadoes
For the Pebre sauce
  • 4 tomatoes
  • 2 garlic cloves
  • 2 onions
  • Salt
  • Pepper
  • Olive oil
For the Mojo sauce
  • 1 lemon
  • 2 garlic cloves
  • Olive oil
Instructions
  1. Peel the yucca and plantain and cut into medium-sized pieces.
  2. Peel and slice the avocado, spice with salt, pepper and olive oil
  3. Cook the yucca in boiling water until tender, about 20 min.
  4. Fry the plantains at medium heat until golden, about 5 min. Then lay them on a plate and smash them, and fry again for another 5 min.
The pebre sauce
  1. Chop the onions and tomatoes into small pieces. Finely chop the garlic cloves and cilantro leaves.
  2. To mellow down the flavor, submerge the chopped onion in a bowl of cold water and let it sit for at least 10 min, stirring once or twice, then drain.
  3. Mix the onion, tomato, garlic and cilantro in a large bowl, add salt, vinegar and olive oil to taste.
The mojo sauce
  1. Heat the olive oil at medium to high heat.
  2. Peel, smash and finely chop the garlic cloves, and put in the oil for less than a minute. Let cool for a minute.
  3. Add the juice of one lemon to the garlic and oil.
  4. Mix the mojo suace into the yucca and mix until the yucca is well soaked.
Serving
  1. Serve yucca, avocado and plantains in a dish, with the pebre sauce on the side.
  2. Enjoy!

 

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