Yuca con Mojo

Ingredients

• •2 lbs Yuca
• •8 cloves Garlic
• •2 whole Lime
• •1 whole Orange
• •0.5 cup Olive oil
• •1 medium Onion
• •1 tsp Cumin
• •1 tsp Oregano
• •1.5 tsp Salt
• •0.5 tsp Black pepper
• •0.25 cup Cilantro
• •8 cups Water

Instructions

1. 1

   Cut yuca into 3-inch sections, then halve or quarter lengthwise. Remove the tough core if visible (it's fibrous). Cut into 2-inch chunks.

   💡 The core is where the stringy fibers live - removing it ensures smooth, buttery texture.

2. 2

   Place yuca in a large pot with enough water to cover by 2 inches. Add 1 tsp salt. Bring to a boil, then reduce to a gentle simmer. Cook 20-25 minutes until fork-tender but not falling apart.

   💡 Gentle simmering cooks evenly without breaking apart. Test with a fork - it should pierce easily but maintain shape.

3. 3

   While yuca cooks, prepare the mojo: heat olive oil in a pan over medium-low. Add sliced onion and cook 8-10 minutes until golden and softened, not browned.

   💡 Low and slow develops sweetness in the onions without bitterness.

4. 4

   Add minced garlic, cumin, and oregano. Cook 2 minutes until fragrant. Remove from heat and let cool 2 minutes.

   💡 Garlic burns quickly - keep heat low and watch carefully.

5. 5

   Stir in fresh orange juice, lime juice, remaining salt, and pepper. The mojo should be bright, garlicky, and slightly acidic.

   💡 The acid balances the starchy yuca - taste and adjust as needed.

6. 6

   Drain yuca well. Transfer to a serving bowl. Pour mojo sauce over the top while still warm - it will absorb the flavors. Garnish with fresh cilantro.

   💡 Warm yuca absorbs the mojo better than cold. Let rest 5 minutes before serving.