Cuban Yuca with Garlic Mojo

Yuca with mojo is a simple, memorable Cuban side dish. The root cooks until creamy, then gets covered with a warm garlic, citrus and onion sauce.

Recipe details

• Prep time: 15 min
• Cook time: 30 min
• Total time: 45 min
• Servings: 6 servings
• Difficulty: Easy
• Estimated cost per serving: $1.10

Ingredients

• 2 lb (900 g) fresh peeled or frozen yuca
• 1 1/2 teaspoons salt, divided
• 1/3 cup olive oil
• 6 garlic cloves, thinly sliced
• 1 small onion, thinly sliced
• 1/3 cup sour orange juice or orange-lime blend
• 2 tablespoons chopped cilantro or parsley, optional

Step-by-step instructions

1. Cut the yuca into chunks and remove the woody center fiber when visible.
2. Place in a pot, cover with cold water and add 1 teaspoon salt. Simmer for 20 to 30 minutes, until very tender but not falling apart.
3. Meanwhile, heat the oil over medium-low. Cook the garlic and onion for 4 minutes without browning the garlic.
4. Remove the skillet from the heat and carefully stir in the citrus juice and remaining salt.
5. Drain the yuca, arrange in a serving dish and spoon the warm mojo over it. Rest for 5 minutes and finish with herbs if desired.

Tips and variations

• Frozen yuca is already peeled and saves considerable prep time.
• If the yuca remains firm after boiling, it simply needs more time.