2-1/2 lbs fresh yuca, peeled and cut into 2-1/2'' pieces or 2-1/2 lbs frozen ready-to-eat pieces
1 Tbsp salt
1 tsp lemon juice
1/4 cup vegetable oil
3 vine-ripened tomatoes, seeded and finely chopped
1/2 red onion, peeled and finely chopped
1 garlic clove, mashed and minced
1/3 large red bell pepper, seeded and finely chopped
1/2 large green bell pepper, seeded and finely chopped
2 tsp parsley, chopped
1/3 cup cilantro, chopped
1/3 cup vegetable oil
1/4 cup apple cider vinegar
1/4 cup lemon juice
1-1/4 tsp salt
1/2 tsp ground black pepper
1/4 tsp hot sauce
3 ripe avocados, peeled and pitted
Begin preparing the Guasacaca-Guacamole the night before it's needed by placing all the ingredients, except for the avocados, in an airtight container. Toss to coat and refrigerate overnight.
The next day, drain and reserve the liquid from the refrigerated chopped vegetables. Place the veggies in a medium-size bowl and set aside.
Pour the reserved liquid and 2 of the avocados into the bowl of a food processor and purée until completely smooth. Pour the mixture into the bowl with the vegetables. Cut the third avocado into small pieces. Add it to the rest of the mixture and gently mix until fully incorporated. Refrigerate while you prepare the yuca.
Place the fresh-cut or frozen yuca pieces in a large stockpot and fill with enough water to completely cover the yuca. Add the salt and lemon juice and stir to distribute evenly. Bring to a boil and cook until fork-tender, about 25—30 minutes for fresh yuca; 20—25 minutes for frozen. Drain the yuca, transfer it to a large bowl and set aside to cool.
Preheat the grill to medium-high. Pour the oil on top of the yuca and gently toss to coat. Grill the yuca for 10—15 minutes and flip the pieces frequently to ensure even browning. Serve with the Guasacaca-Guacamole.
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