Encebollado Recipe & Ingredients

Ingredients:

• -2 lbs fresh tuna
• -1 lb yuca, fresh or frozen
• -2 tbs sunflower oil                                       
• -2 tomatoes, diced
• -½ red onion, diced
• -1 teaspoon chili powder
• -2 teaspoons ground cumin                          
• -8 cups of water
• -5 cilantro sprigs
• -Salt to taste

Recipe:

1. First,heat the oil on medium heat to make a refrito with diced onion, tomato, cumin, chili powder and salt.
2.  After that, add the water and cilantro springs, bring to a boil.
3. Next, add the tuna and cook for until the tuna is fully cooked, about 15 minutes.
4. Then, drain the tuna and keep the broth to cook the yuca.
5. Next, separate or break the tuna into small to medium size pieces.
6. Then, bring the tuna broth to a boil and add the yucas, cook until tender but firm, about 30-40 minutes for the frozen yuca.
7. After that, take the yuca from the broth, remove the strings and cut into bite size chunks.
8. Then, add the yuca chunks and tuna pieces to the broth, taste and add salt if needed.
9. Finally, re-warm the soup if necessary and serve topped with a good amount of pickled onion and tomato salsa, if desired can also be served with chifles or plantain chips, tostado corn nuts, avocado slices and extra lime slices.