Cuban Yuca con Mojo

Cuban Yuca con Mojo

Yuca con mojo: tender, creamy cassava, drizzled with a citrus garlic sauce (mojo), is one of the most traditional dishes of Cuban food. It’s consumed as a side dish, although many like to eat it as a main dish.

Ingredients

• 1 pound Cassava, frozen
• 6 garlic cloves, peeled
• 1/2 teaspoon salt
• 6 Tablespoons sour orange juice*
• 1/4 cup lard or vegetable oil
• 1/2 small onion, sliced

Instructions

• Add frozen cassava to a large pot, cover with water, and bring to a boil over high heat. Cook for 8 minutes and check for doneness. (Prick with a fork and it should be soft, but firm.) Drain the water and cut cassava in chunks of 1 to 2 inches.
• Make a paste with the garlic and the salt using a small food processor, or a mortar and pestle.
• Mix the garlic and salt paste with the sour orange juice.
• In a small saucepan with a lid, heat the lard or vegetable oil on high. Once it is hot, add the onions and let them cook for about 20 seconds. Add the sour orange juice mixture, close the lid, and turn off the heat. Let stand for a few seconds.
• Arrange cassava chunks on the serving platter, drizzle the hot mojo over the cassava, and serve.