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Yucca with Onions

Servings: 8



Yucca with Onions

  • 1 pound yucca, peeled and cut into 2-inch chunks

  • Salt and freshly ground black pepper

  • ½ cup Pickled Onions, My Way

  • Fresh cilantro, for garnish

Pickled Onions

  • 1 ½ cups red wine vinegar

  • 1 cup water

  • 2 tablespoons sugar

  • 1 tablespoon Kosher salt

  • 6 whole cloves

  • 2 bay leaves

  • 1 teaspoon ground black pepper

  • 1 teaspoon dried oregano (preferably Mexican)

  • ¼ teaspoon dried red pepper flakes

  • 2 large red onions, thinly sliced



Yucca with Onions

1. Put the yucca in a medium saucepan, cover it with cold water, add a large sprinkle of salt, and bring to a boil. Cook the yucca until very tender, about 30 minutes.

2. Drain the yucca, season generously with salt and pepper, and serve it in a bowl, topped with Pickled Onions, My Way. Garnish with chopped fresh cilantro.

Pickled Onions

1. Combine all ingredients except the onions in a heavy medium saucepan and set it over medium-high heat. Bring the mixture to a boil, then add the onion slices, separating them into individual rings. Let the mixture come back to a boil, then reduce the heat and cook until onions soften and wilt, 3 to 4 minutes.

2. Remove the saucepan from the heat, cover, and let the mixture cool completely. Transfer the onions and their pickling liquid to a quart-size glass jar or divide among Tupperware. Cover and refrigerate for up to 2 weeks in the refrigerator.

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