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: Joaquin
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
- Peel the yucca and plantain and cut into medium-sized pieces.
- Peel and slice the avocado, spice with salt, pepper and olive oil
- Cook the yucca in boiling water until tender, about 20 min.
- 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
- Chop the onions and tomatoes into small pieces. Finely chop the garlic cloves and cilantro leaves.
- 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.
- Mix the onion, tomato, garlic and cilantro in a large bowl, add salt, vinegar and olive oil to taste.
The mojo sauce
- Heat the olive oil at medium to high heat.
- Peel, smash and finely chop the garlic cloves, and put in the oil for less than a minute. Let cool for a minute.
- Add the juice of one lemon to the garlic and oil.
- Mix the mojo suace into the yucca and mix until the yucca is well soaked.
Serving
- Serve yucca, avocado and plantains in a dish, with the pebre sauce on the side.
- Enjoy!