Yucca With Garlic Sauce: Yucca Con Mojo
- Ready In:
- 45mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 6 lbs whole yucca root, peeled and cut into 3-inch sections (fresh or frozen, about 5 pounds trimmed weight or 5 pounds frozen chunks)
- 1 tablespoon salt
- 1⁄2 cup extra virgin olive oil
- 2 small Spanish onions, sliced into thin rings
- 12 garlic cloves, finely minced, mashed to a paste with mortar and pestle
- 1⁄4 teaspoon ground cumin
- 1⁄3 cup bitter orange juice (or 1/3 cup mixture of 1/2 lime and 1/2 orange, reduce amount if a less tart taste is desired)
- salt & freshly ground black pepper
directions
- Place the yucca in a large 6-quart pot. Cover with 5 quarts cold water.
- Add the salt and bring to boil over high heat.
- Lower heat to medium and cook covered until it feels tender when pierced with a fork but still keeps its shape, about 30 minutes.
- Be careful not to overcook because yucca can turn into a gooey paste.
- Turn the heat to low and leave the yucca in the hot water until ready to serve.
-
For The Mojo Sauce:
- While the yucca cooks, prepare the mojo sauce.
- Heat the olive oil until fragrant in a medium frying pan over medium-high heat. Saute the onion rings until lightly golden.
- Add the garlic and the cumin and saute, stirring for a few seconds, until golden.
- Pour in the bitter orange juice.
- Season with salt and pepper, to taste.
- Very quickly, drain the yucca in a large colander and transfer to a decorative serving platter.
- Cover with the mojo sauce and serve piping hot.
- In Cuba and the Hispanic Caribbean, yucca con mojo is served alongside rice and beans and roast pork.
Questions & Replies

Got a question?
Share it with the community!