From the Fields of Piura: A Rustic Peruvian Garlic & Yuca Mash (Majado de Yuca)
Details
A hearty, garlicky mash that swaps potatoes for tender yuca.
Ingredients
Instructions
Cook the Yuca
Place the peeled and chunked yuca in a large pot with enough salted water to cover it. Boil for about 15-25 minutes, or until it is tender when pierced with a fork but not falling apart. Once cooked, drain the yuca, let it cool slightly, and remove the tough, woody core from the center of each piece.
Prepare the Pork
While the yuca is boiling, season the pork pieces with salt and pepper. In a large skillet over medium-high heat, fry the pork until the fat has rendered and the pieces are golden and crispy, almost like chicharrón. Remove the pork from the skillet and set aside, leaving the rendered fat in the pan.
Make the Garlic Sofrito
In the same skillet with the pork fat, heat a little more oil if needed. Sauté the diced red onion, minced garlic, and chopped ají amarillo until the onion is soft and translucent.
Combine Flavors
Stir the ají amarillo paste into the skillet and cook for another minute until fragrant. Add the cooked pork back to the skillet. Pour in the chicha de jora (or white wine), and season with a pinch of salt, pepper, and cumin. Let it simmer for a few minutes until the liquid has slightly reduced.
Mash and Mix
Coarsely mash the cooked yuca with a fork or potato masher, leaving some texture. Add the mashed yuca to the skillet with the pork and sofrito. Stir everything together until well combined. Fold in the fresh cilantro and green onions.
Serve
Serve the Majado de Yuca warm, either as a hearty starter or a side dish.
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