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Yuca con Mojo

Tender boiled cassava topped with a vibrant Cuban garlic citrus mojo sauce for a flavorful and comforting side dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Side Dish
Cuisine: Caribbean, Cuban
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Yuca
  • 2 lbs yuca (cassava) peeled and cut into chunks
  • 1 tbsp salt
  • water for boiling
Mojo Sauce
  • 0.33 cup olive oil
  • 6 cloves garlic minced
  • 1 small onion thinly sliced
  • 0.25 cup lime juice fresh
  • 0.25 cup orange juice fresh
  • 1 tsp dried oregano
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 2 tbsp fresh cilantro for garnish

Equipment

  • Large pot
  • Sharp knife
  • Skillet
  • Serving platter

Method
 

  1. Peel the yuca and cut into large chunks. Remove the fibrous center core if visible.
  2. Place yuca in a large pot and cover with water. Add salt and bring to a boil.
  3. Cook for 25–30 minutes until fork tender.
  4. Meanwhile, heat olive oil in a skillet over medium heat.
  5. Add onions and sauté until softened.
  6. Stir in garlic and cook briefly until fragrant.
  7. Add lime juice, orange juice, oregano, salt, and pepper. Simmer for 2–3 minutes.
  8. Drain cooked yuca and remove any remaining fibrous cores.
  9. Transfer yuca to a serving platter and pour mojo sauce over the top.
  10. Garnish with cilantro and serve warm.

Notes

Frozen yuca may be substituted for fresh yuca for convenience. Serve warm with extra mojo sauce on the side.