CookEat Recipe
Yuca and Sweetcorn Sauce with Chipotle
Boiled sweet yuca is mashed by hand and folded into a blend of raw sweetcorn, shallot and chipotle peppers in adobo. The resulting pourable condiment is hot and smoky, with dried oregano and red wine vinegar.
Method
Steps
Step 1
Wash the fresh produce and use clean utensils. Unless specified below, vegetable weights refer to the prepared edible parts. Reserve 400 ml of the listed water for blending; the remaining 1500 ml is for the soaking and cooking steps below.
Step 2
Use commercially sold raw frozen peeled sweet yuca pieces intended for boiling; weigh them before cooking. Do not use bitter cassava or an unidentified variety. Use fresh sweetcorn kernels cut from the cob; weigh kernels only. Use canned chipotle peppers in adobo, drained of free sauce but with their clinging coating; weigh the drained peppers and mince. This makes a hot, smoky condiment.
Step 3
Wash, dry and finely chop fresh parsley leaves; discard coarse stems. The generic herbs here are fresh parsley leaves. Peel and finely mince shallot. Use dried oregano leaves, measured without packing.
Step 4
Bring 1500 ml of the water to a boil. Add the frozen raw yuca and boil for at least 30 minutes, following any longer packet directions, until tender throughout. Drain, discard the cooking water and remove every tough central fibre. Mash by hand while warm; never use this cooking water in the sauce.
Step 5
Spread the cooked components in a shallow dish and let them cool for about 10 minutes until no longer hot before mixing with the fresh ingredients. Prepare the remaining ingredients while the cooked components cool.
Step 6
Combine the prepared sweetcorn, chipotle peppers in adobo, dried oregano, red wine vinegar, shallot, fresh parsley leaves in a blender with all the olive oil. Add the 400 ml of blending water. Blend until evenly combined, stopping to scrape down the bowl.
Step 7
Transfer the blended mixture to a bowl and fold it gradually into the hand-mashed yuca until uniform. Do not put the mash through a high-speed blender; stop stirring as soon as it is combined.
Step 8
Transfer to a clean serving container and rest for 10 minutes. Serve promptly, or refrigerate in a shallow covered container at 4°C or below and use within 2 days. Keep total time at room temperature under 2 hours; stir before serving.
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