Yuca with Mojo
Tender boiled yuca generously doused with a hot Cuban mojo sauce of garlic, onion, olive oil, and sour orange.
Ingredients
- yuca (cassava)900 g
- water1500 ml
- salt1 tbsp
- olive oil120 ml
- onion1 pcs
- garlic10 cloves
- cumin0.25 tsp
- bitter orange juice80 ml
Instructions
Peel the yuca, removing the thick skin, and cut it into pieces 7–8 cm long; cut the larger pieces in half or quarters lengthwise and remove the woody core.
Transfer the yuca to a pot, cover with water, add salt, bring to a boil, and simmer covered over low heat for 25–30 minutes: a fork should pierce it easily, but the pieces should still hold their shape.
Drain the yuca in a colander, then return it to the warm pot to let any excess moisture evaporate.
While the yuca is cooking, heat the olive oil in a wide skillet over medium heat and sauté the onion, thinly sliced into rings, for 4–5 minutes until lightly golden.
Add the garlic and cumin, stir, and cook for 30–60 seconds until the garlic becomes fragrant but does not brown.
Pour in the sour orange juice, season with salt to taste, and heat the mojo for another minute without letting it come to a strong boil.
Transfer the hot yuca to a serving platter, pour the garlic-onion mojo with its oil over the top, and serve immediately.
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