Editor's note: Pair this with Maricel Presilla's Puerto RicanStyle Ají Dulce Sauce (Ajilimójili) .
Boiled yuca is a small miracle. I can hardly think of another vegetable so transformed just by simple boiling. The impenetrable tuber, which starts out fibrous and as hard as the tusk of an elephant, becomes a creamy and supple vegetable. Boiled yuca is also the stuff with which many other preparations start, and you will come back to it time and again.
There is no single rule that will help you figure out how much time it will take to cook fresh yuca until fork-tender. A general estimate is 30 minutes, but it might take less time or much longer, depending on the type of yuca. Start testing the vegetable with a fork 15 minutes after the water comes to a boil and continue to test until you reach the desired texture. Usually I prefer to remove the central spindle after rather than before cooking. It takes some force to whack through it when you're cutting the raw yuca into chunks, but it is much easier to detach the spindle from cooked yuca. Serve the yuca with a sauce of your choice or with just a sprinkling of olive oil and some salt.
Cook's Note: Follow this procedure in any recipe that calls for boiled yuca, allowing about 4 cups of water per pound of trimmed yuca. The beautiful buttery texture becomes congealed if the yuca is allowed to cool or even chill. This is a plus for certain applications, like pan-frying. Boiled yuca should be allowed to cool at room temperature or in the refrigerator before frying.
Storing: Leftover boiled yuca will keep well in the refrigerator for about 1 week. If you will be pan-frying or deep-frying the yuca, place on a baking sheet lined with parchment paper and cover loosely with plastic wrap, to prevent weeping.
