Cut off both ends of yuca. Peel the thick brown skin; peel again to reach clear white skin. Cut yuca lengthwise in half; remove fibrous cord in center. Cut into 1-inch cubes. (You should have about 6 cups cubes.)
Place in large saucepan; add enough water to cover yuca completely. Add vinegar and salt; stir. Bring to boil on medium-high heat. Reduce heat to medium-low; cook 25 to 30 min. or until yuca is tender. Drain. Cool completely.
Mix mayo, peppers, onions, garlic and bacon in large bowl. Add yuca; mix lightly. Serve immediately or refrigerate until ready to serve.
How to Peel Yuca
Yuca has a thick brown skin which needs to be peeled before use, revealing a crisp white flesh inside. Also, the tuber has a tough fibrous core that also needs to be removed before use. Use a sharp knife to remove both the peel and the inner core.
When purchasing yuca, look for firm well-formed tubers with unblemished peels and a clean fresh scent. Store unpeeled yuca in a cool dry place for up to 1 week. If peeled, cover the yucca with water and store in refrigerator up to 24 hours. Or, place the peeled yuca in a freezer-weight resealable plastic bag and freeze up to 3 months. Yuca cannot be consumed raw and should always be cooked before eating
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 41g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 12 servings, 1/2 cup each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.