Yuca con Mojo (Cassava with Garlic Sauce)
Yuca con Mojo! This traditional Cuban dish of boiled yuca topped with onions and a flavorful garlic sauce is a classic recipe that pairs well with a variety of other Latin American foods.
Servings: 6 servings
Equipment
- 1 large pot
- 1 small skillet
- 1 small pot
Ingredients
- 24 ounce bag of frozen yuca or fresh yuca, peeled & chopped
- 3 cups water or enough to cover yuca
- 1 teaspoon sea salt
For Mojo
- ¼ cup olive oil plus 2 tablespoons for sautéing onions
- 8 cloves minced garlic
- ½ a small onion thinly sliced
Instructions
- Place frozen or fresh yuca in a medium pot and cover with water. Bring to a boil over medium high heat, reduce heat slightly and boil for 45 minutes to 1 hour or until very tender.
- Remove from heat. Add 1 teaspoon of salt and allow to sit in salted water until slightly cooled.
- Remove woody stems (they should separate relatively easily) from the yuca and discard. Place yuca in serving dish.
- In a small skillet , heat 2 tablespoons of olive oil over medium heat. Add sliced onion. Sauté until softened, but not caramelized, about 4-6 minutes. Remove from heat.
- Heat ¼ cup olive oil in a small saucepan until warmed. Add garlic and ½ teaspoon sea salt, whisk together. Set aside.
- Pour olive oil and garlic mixture over yuca. Top with softened onion slices. Squeeze fresh lime juice over yuca. Serve hot.
Notes
Variations
- Use a few tablespoons of sour orange (naranja agria) in the mojo for a tangier version
- Add chicharron or tasajo (dried cured beef) for a meaty element.