Dominican Wasakaka Sauce
Servings Prep Time
6-10servings 0:30
Passive Time
2
Servings Prep Time
6-10servings 0:30
Passive Time
2
Ingredients
Dominican Wasakaka Sauce
Skirt Steak (Churrasco)
Cassava with Wasakaka
Instructions
Dominican Wasakaka Sauce
  1. In a small saucepan over low heat, add the Mazola® Corn Oil and the 4 crushed garlic cloves. Let them cook gently for about 3–5 minutes, until the oil absorbs all that rich garlic flavor. Do not let the garlic brown. Remove from heat and let the oil cool down a bit (un chin).
  2. In a bowl, add the finely chopped red onion, green bell pepper, red bell pepper, and cilantro. Next, add the sour orange juice, lime juice, and vinegar. Pour in the garlic-infused Mazola® Corn Oil, then add the Dominican oregano, black pepper, and salt. Mix everything well with a spoon.
  3. In a glass bottle, add the fresh oregano leaf, fresh thyme, the 2 crushed garlic cloves, and the crushed sweet peppers (ajicitos dulces). Then add the wasakaka mixture. Seal the bottle tightly and shake until everything is thoroughly combined.
  4. Let the wasakaka rest for at least 2 hours—though 24 hours is even better—so all those flavors can meld together.
  5. Serve drizzled over cassava (yuca), grilled meats like churrasco, fried plantains (tostones), or any of your favorite Dominican or Caribbean dishes.
  6. Chef’s Tip: The longer the wasakaka rests, the more those flavors will come together, creating an intense sauce bursting with garlic flavor, that citrusy kick from the sour orange and lime, and the perfect balance between freshness and richness.
Skirt Steak (Churrasco)
  1. In a bowl, mix together the minced garlic, Dominican oregano, salt, black pepper, lime juice (or vinegar), and Mazola® Corn Oil.
  2. Add the skirt steak (churrasco) and make sure it is evenly coated with the marinade. Cover and refrigerate for at least 30 minutes. Leaving it overnight is even better, as it will absorb more flavor.
  3. Heat a griddle, skillet, or grill over medium-high heat. Cook the skirt steak for 3–5 minutes per side, depending on thickness and desired doneness.
  4. Let it rest for 5-10 minutes before slicing. Then slice against the grain so it stays extra tender.
Cassava with Wasakaka (Yuca a la Wasakaka)
  1. Peel the cassava (yuca), rinse well with water, and cut into pieces.
  2. Place the cassava in a large pot and cover with water. Add the salt and bring to a boil.
  3. Cook for 25–30 minutes, or until tender and easily pierced with a fork. Drain well and remove the tough central fibrous core from each piece.
  4. Heat the Mazola® Corn Oil in a large skillet over medium heat.
  5. Add the cooked cassava (yuca) and toss gently for 1–2 minutes so it absorbs that touch of oil flavor.
  6. Add 1⁄2-2⁄3 cup of the prepared wasakaka and mix gently until all the cassava (yuca) is well coated and the peppers and onions are evenly distributed.
  7. Drizzle a little extra (un chin más) fresh wasakaka on top, finish with fresh cilantro, and serve with a lime wedge.