Yucca With Garlic Sauce: Yucca Con Mojo

Recipe by Cristina Barry
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READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 2
    small Spanish onions, sliced into thin rings
  • 12
    garlic cloves, finely minced, mashed to a paste with mortar and pestle
  • 14
    teaspoon ground cumin
  • 13
    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
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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.
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