In a Medium Pujols Kitchen Caldero, sauté the onions and garlic in oil until the onions become translucent.
Add the sazon and chicken stock and bring to a boil. Add the plantains and yucca.
Cook until the plantains and yucca become soft.
Drain the plantains and yucca, while reserving 2 to 3 tablespoons of the boiled liquid.
Mash the plantains and yucca with the spare liquid.
Season with salt and pepper and serve.
Great served with Costillas Guisadas! CLICK HERE
½ onion, diced
3 cloves of garlic, diced
2 tablespoons of olive oil
2 tablespoons of sazon
2 cups of chicken stock
4 plantains, diced
4 yucca, diced
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