If you’re looking to add a pop of flavor to your table this holiday season, then let me introduce you to Yuca en Escabeche. This dish is another Puerto Rican classic dish. It takes soft buttery chunks of yuca (a.k.a. cassava) and dresses them in a tangy, olive oil and vinegar mixture called escabeche.
Not only is it packed with amazing flavors, but it’s also surprisingly easy to make, and let’s be honest, we all love a dish that tastes like you spent hours in the kitchen when it’s actually super simple. Whether you’re new to Puerto Rican cooking or you’ve been enjoying these flavors your whole life, this recipe is a must try.
What Is Yuca en Escabeche?
Yuca en Escabeche is a humble yet vibrant dish. Yuca, a starchy root vegetable, is like the tropical cousin of the potato and it’s perfect for soaking up flavors. Escabeche, on the other hand, is a tangy, pickled dressing made with olive oil, vinegar, and vegetables. When you combine the two, it’s magic, creamy buttery yuca with a zesty, flavorful punch.
This dish is a must at holiday gatherings and special occasions in Puerto Rico, but honestly, it’s so easy that you’ll want to whip it up on any random Tuesday. The best part? It actually tastes even better after sitting in the fridge for at least a day, which makes it awesome for meal prep or make-ahead dinners.
What You’ll Need for your Yuca en Escabeche
For the Yuca:
- 1½ pounds yuca (frozen or fresh)
- 1 teaspoon salt
- Water for boiling
For the Escabeche:
- ½ cup olive oil
- ⅓ cup white vinegar
- ½ red onion, sliced
- ⅓ each of red, green, and yellow bell peppers, sliced
- 3 garlic cloves, minced
- 2–3 bay leaves
- ½ teaspoon salt
- ½ teaspoon black pepper
Let’s Make It!
Step 1: Cook the Yuca
First things first, let’s get that yuca ready.
- Bring a deep pot of water to a boil and toss in a teaspoon of salt.
- If you’re using fresh yuca, peel it and cut it into chunks. (Pro tip: Frozen yuca is a lifesaver and just as good!)
- Boil the yuca for about 20 minutes, or until it’s fork-tender. You want it soft, but not falling apart—kind of like the perfect boiled potato.
- Once it’s cool enough to handle, remove the tough fibrous stem in the center of each piece. Then chop the yuca into bite-sized chunks.
Step 2: Make the Escabeche
Here’s where the magic happens.
- Heat up ½ cup of olive oil in a medium saucepan over low to medium-low heat.
- Add your sliced onions and colorful bell peppers, stirring to coat them in the olive oil.
- Next, mix in the garlic, bay leaves, salt, and pepper.
- Pour in the vinegar, give it all a good stir, and cover the pan with a lid.
- Let it cook for about 10 minutes, stirring occasionally. Your kitchen will smell absolutely amazing right about now—don’t say I didn’t warn you!
Step 3: Bring It All Together
Now comes the fun part.
- In a big mixing bowl, combine your diced yuca with the warm escabeche mixture.
- Gently toss everything together, making sure the yuca gets fully coated in all that tangy goodness.
Step 4: Let It Chill
While you could totally dig in right away, this dish is best after it’s had some time to marinate in the fridge. Place it in the fridge for at least 6 hours (or even overnight) so the flavors can really soak in. Trust me, it’s worth the wait.
How to Serve It
Serve your Yuca en escabeche alongside:
- Puerto Rican yellow rice
- Roast pork (pernil)
- Grilled chicken or fish
- Or just enjoy it on its own as a vegetarian dish!
A Few Helpful Tips
- Keep the Texture Just Right: Don’t overcook the yuca! You want it to hold its shape when tossed with the escabeche.
- Taste and Adjust: Once it’s all mixed, give it a taste. Need more salt? A splash more vinegar? Make it your own!
- Storage: This dish keeps beautifully in the fridge for up to 3 days, so make extra and enjoy the leftovers.
And that’s it! Yuca en Escabeche is one of those dishes that looks fancy but is surprisingly simple to make.
So, grab some yuca and get pickling! If you try this recipe, let me know how it turns out. And if you’re looking for other yummy Puerto Rican Recipes check out these posts!
¡Buen provecho, friends!
💖 Yessi
Yuca en escabeche (pickled cassava)
Ingredients
- 1½ pounds yuca frozen or fresh
- 1 teaspoon salt
- Water for boiling
- ½ cup olive oil
- ⅓ cup white vinegar
- ½ red onion sliced
- ⅓ green, and yellow bell peppers sliced
- 3 cloves garlic cloves minced
- 2-3 bay leaves
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
Cook the Yuca
- Bring a deep pot of water to a boil and add 1 teaspoon of salt.
- If using fresh yuca, peel and cut it into chunks. For frozen yuca, simply rinse and add it to the boiling water.
- Cook the yuca for about 20 minutes or until fork-tender. The texture should be firm but not mushy, similar to boiled potatoes.
- Remove the yuca from the water and let it cool slightly. Then, remove the stem from the center of each piece. Dice the yuca into smaller chunks for easier mixing.
Prepare the Escabeche
- In a medium saucepan, heat ½ cup of olive oil over low to medium-low heat.
- Add the sliced onion and bell peppers, stirring to coat them in the oil.
- Mix in the minced garlic, bay leaves, salt, and pepper.
- Finally, pour in ⅓ cup of white vinegar, stir everything together, and cover the pan with a lid.
- Let the escabeche cook for about 10 minutes, stirring occasionally. The vegetables should be softened but still vibrant.
Combine the Yuca and Escabeche
- In a large mixing bowl, add the diced yuca and pour the escabeche mixture over it.
- Gently toss everything together using a spatula to avoid breaking the yuca.
- Remove the bay leaves from the dish before serving.
Let it Marinade
- While you can enjoy Yuca en Escabeche immediately, it’s best to refrigerate it for at least 6 hours or overnight. This allows the yuca to soak up the tangy flavors of the escabeche, making it even more delicious.
Video
Notes
- Texture Matters: Be careful not to overcook the yuca. It should hold its shape when mixed with the escabeche.
- Make It Your Own: Feel free to adjust the amount of vinegar and olive oil to suit your taste preferences.
- Storage: This dish keeps well in the refrigerator for up to 3 days, making it perfect for meal prep or leftovers.
