A couple of birthdays ago, I roasted a whole pig and invited friends to partake in the feast. While I’m skilled in many culinary arts, consuming a 52-pound pig single-handedly isn’t one of them. To complement the main course, I prepared a variety of Puerto Rican dishes, one of which was the ever-delicious Yuca en Escabeche.
Why Yuca en Escabeche is a Must-Have
Yuca en Escabeche is an ideal choice for picnics and buffets. It not only holds up well but also improves in flavor over time.
What is Yuca en Escabeche?
Yuca en Escabeche serves as a perfect fusion of Spanish and indigenous Puerto Rican cuisine. The yuca root, also known as cassava, is native to Puerto Rico and was abundant when the Spanish first arrived. This dish is the delightful result of combining boiled yuca with Spanish escabeche sauce.
Understanding Escabeche
Escabeche is a blend of oil and vinegar used for preserving and marinating foods. This particular escabeche features onion, olives, garlic, and roasted red peppers, resulting in a sauce that’s both sweet and acidic—akin to pickling.
How it’s Made: Yuca en Escabeche Recipe
Ingredients:
- 2 cups olive oil
- 1 cup white vinegar
- 2 medium onions, thinly sliced
- 12 Spanish olives, halved
- 8 cloves garlic, sliced
- 1/2 cup roasted red peppers, diced
- 2 bay leaves
- 12 whole peppercorns
- 3 lbs yuca (cassava root), peeled and cored
- 1 tablespoon kosher salt
The Significance of Yuca in Puerto Rican Cuisine
Yuca, also known as cassava, is more than just a root vegetable; it’s a cornerstone of Puerto Rican food culture. Unlike plantains, yuca is native to Puerto Rico and was the primary crop for the indigenous Taínos. Their chief deity, Yúcahu, was believed to reside atop El Yunque rainforest, blessing the lands with the rains needed to cultivate yuca.
Yuca en Escabeche: More Than Just a “Potato Salad”
While I often describe Yuca en Escabeche as similar to potato salad, the comparison doesn’t do it justice. It’s a unique dish that’s a staple at Puerto Rican gatherings and is perfect for cookouts.
Make Ahead and Enjoy
This dish can be prepared several days in advance and stored in the refrigerator, where it will continue to improve in flavor. It’s so good that it often becomes a week-long staple in our household.
Cr12aving More Puerto Rican Delights?
If you’re looking to expand your Puerto Rican culinary repertoire, consider trying dishes like Arroz con Pollo or Croquetas de Jamon. But be warned, these dishes are incredibly addictive.
Explore More Puerto Rican Recipes
One More Thing!
The holiday season is officially here! Get my new ebook with a collection of 14 traditional Puerto Rican Christmas recipes to help you get your holiday party season going. I got all the essentials! From pernil to tembleque and the ultimate Christmas drink coquito!
Yuca en Escabeche
Boiled yuca marinades in an olive oil and vinegar sauce with onions, red peppers, and olives. The result is a light refreshing flavor that is still filling and comforting.
Ingredients
- 2 cups olive oil
- 1 cup white vinegar
- 2 medium onion, thinly sliced
- 12 Spanish olives, halved
- 8 cloves garlic, sliced
- 1/2 cup roasted peppers, diced
- 2 bay leaves
- 12 whole peppercorns
- 3 lbs yuca (cassava root), peeled and cored
- 1 tablespoon kosher salt
Instructions
- Combine all ingredients except yuca in a sauce pot over medium-high heat. Bring to a boil and lower to a simmer. Simmer for 10 minutes until onions are translucent and tender.
- Remove from heat and set aside to cool.
- Cut the yuca in half and then into 1-1/2 to 2-inch slices. Place yuca in a large pot, cover with an inch of water, and stir in salt.
- Bring the water to a slow boil over medium-high heat then lower to a simmer. Continue to simmer the yuca until they are fork tender, about 20 - 30 minutes.
- Drain yuca and transfer to a glass casserole dish. Pour sauce over yuca, tossing to evenly coat. Cover and refrigerate for one hour or overnight.
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