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.
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Yuca con Mojo always had a place at our special family dinners, much like mashed potatoes make an appearance as a go-to side dish on many tables across America.
This traditional Cuban side dish consists of boiled yuca that is seasoned with a flavorful, super garlicky sauce known as mojo.
Yuca con mojo is a popular dish in Cuba and other Latin American countries, and it is often served with other traditional foods like roast pork, black beans, or rice.
Looking for more Cuban recipes try my Cuban Picadillo, Bocaditos (Cuban Finger Sandwiches) or Croquetas de Jamon!
This recipe is naturally gluten-free and dairy-free and vegetarian.
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What is Yuca?
Yuca, also known as cassava, is a starchy root vegetable that is a staple food in many tropical regions of the world, including parts of Africa, South America, and Asia. It looks similar to a potato, but has a rough, fibrous brown interior and starchy white interior.
Yuca is quite versatile. It can be boiled, fried, baked, or mashed, and it is used to make a variety of dishes, such as cassava cake, yuca fries, and fufu.
As far as nutrients go, it is a good source of carbohydrates, fiber, and some vitamins and minerals.
Yuca can be a tricky thing to cook well due to its fibrous nature. It needs to be softened thoroughly in order to make it palatable, and stripped of the woody stem at it's core.
It's not the prettiest thing you've ever seen in it's natural state, but I promise you... if you can get past it's ugliness and high maintenance qualities, you will be rewarded.
Ingredients
- Frozen or fresh yuca
- Water
- Sea salt
- Lime juice
- Olive oil
- Garlic
- Onion
Instructions
To prepare yuca con mojo, you can use either fresh or frozen yuca. Place the yuca in a medium pot, cover with water, and bring to a boil over medium-high heat. Reduce the heat slightly and continue boiling for 45 minutes to 1 hour until the yuca is very tender.
Once cooked, remove the pot from the heat and add 1 teaspoon of salt. Let the yuca sit in the salted water until slightly cooled. Remove the woody stems from the yuca and discard, then place the yuca in a serving dish.
In a small skillet, heat 2 tablespoons of olive oil over medium heat. Add sliced onion and sauté until softened, but not caramelized, for about 4-6 minutes. Remove from heat.
In a separate small saucepan, heat ¼ cup of olive oil until warmed. Add minced garlic, ½ teaspoon of salt, and whisk together. Set aside.
Pour the garlic and olive oil mixture over the yuca and top with the softened onion slices. Squeeze fresh lime juice over the yuca and serve hot.
Recipe FAQ's
Yes, you can use either fresh or frozen yuca for this recipe. If using fresh yuca, peel it, halve it, and chop it into large chunks before boiling.
The woody stems of the yuca should separate relatively easily once it is cooked. Simply pull them out and discard them.
Yes, mojo can be made ahead of time and reheated when ready to serve. To store the mojo, transfer it to an airtight container and place it in the refrigerator. It can be stored in the refrigerator for up to a week. Before using the mojo again, let it come to room temperature and give it a good stir or whisk to combine any separated ingredients.
Yuca con mojo is a traditional Cuban side dish that can be served with a variety of main dishes, such as roast pork, black beans, or rice. It also pairs well with grilled or roasted meats, seafood, and vegetables.
Variations & Substitutions
Try these 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.
Yuca con Mojo (Cassava with Garlic Sauce)
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
- 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.
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