Yuca con Mojo

 

Yield: 6 servings ¼x ½x 1x 2x 3x 4x 5x 6x 7x 8x 9x 10x

Author: Ana Marti

Yuca con Mojo

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

The yuca is boiled until soft and creamy, and the mojo is a delicious combination of oil, sour orange, garlic, onion, and spices.

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Ingredients

• 2 lb. Yuca root (Cassava)
• 1/2 cup extra virgin olive oil, or lard
• 1/3 cup sour orange
• 1/2 red onion, thinly sliced
• 1 teaspoon oregano
• salt to taste
• 4 cloves garlic, minced
• cilantro, to garnish

Instructions

1. Chop both ends of the yuca using a sharp knife and cut each root into 3 pieces. Carefully slice down the yuca vertically, cutting through the brown peel. Get underneath the brown peel with your knife and peel the yuca (watch the video for demonstration).
2. Rinse the yuca pieces and add them to a large saucepan and fill it with enough water to cover the yuca. Add a generous amount of salt to the water, cover it with a lid and boil on medium heat for 30 minutes or until tender.
3. Once the yuca is almost tender, start making the mojo. Add extra virgin olive oil, sour orange, and sliced onion to a large saucepan. Cook for 4 to 5 minutes until the onions are tender. Season with oregano and salt. Stir in the garlic and cook for 1 minute.
4. Drain the yuca and transfer it to a plate. Remove the hard spine found in the center of the yuca and discard it.
5. Pour the mojo all over the top and garnish it with fresh cilantro.
6. ENJOY!

Notes

• Substitute the 1/3 cup of sour orange for 3 tablespoons, each freshly squeezed orange juice and lime juice.
• Substitute fresh yuca root for frozen in necessary.

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