📝 About This Recipe
A cornerstone of Cuban comfort food, Yucca con Mojo transforms the humble, starchy cassava root into a buttery, melt-in-your-mouth delicacy. This dairy-free classic is defined by its vibrant 'Mojo'—a sizzling infusion of extra virgin olive oil, pungent garlic, and the bright, citrusy punch of sour orange. It is a rustic yet sophisticated dish that perfectly balances earthy sweetness with a sharp, savory finish.
🥗 Ingredients
The Yucca
- 2 pounds Fresh Yucca (Cassava) (peeled and cut into 3-inch chunks)
- 1 tablespoon Kosher Salt (for boiling water)
- 8 cups Water (enough to cover the yucca)
The Mojo Sauce
- 1/2 cup Extra Virgin Olive Oil (high quality for best flavor)
- 8-10 pieces Garlic Cloves (mashed into a paste with a pinch of salt)
- 1/2 cup Sour Orange Juice (or use 1/4 cup orange juice + 1/4 cup lime juice)
- 1/2 piece White Onion (thinly sliced into half-moons)
- 1/2 teaspoon Dried Oregano (preferably Mexican or Caribbean oregano)
- 1/4 teaspoon Cumin (ground)
- 1/4 teaspoon Black Pepper (freshly cracked)
For Garnish
- 2 tablespoons Fresh Cilantro or Parsley (finely chopped)
- 1 piece Lime Wedges (for extra brightness)
👨🍳 Instructions
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1
Prepare the yucca by peeling the thick, waxy brown skin and the secondary pinkish layer until you reach the snowy white flesh. Cut into 3-inch cylinders.
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2
Place the yucca chunks in a large pot and cover with cold water by at least 2 inches. Add a generous tablespoon of kosher salt.
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3
Bring the water to a rolling boil over high heat. Once boiling, reduce to a simmer and cook for 20-30 minutes.
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4
Check for doneness: the yucca should be fork-tender and starting to 'bloom' or split open at the ends. It should look translucent, not chalky white.
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5
While the yucca boils, prepare the garlic paste. Using a mortar and pestle, mash the garlic cloves with a pinch of salt until a smooth paste forms.
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6
In a small saucepan, heat the olive oil over medium-low heat. You want it warm but not smoking.
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7
Add the sliced onions to the oil and sauté for 3-4 minutes until they are softened and translucent, but not browned.
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8
Stir in the garlic paste, oregano, cumin, and black pepper. Cook for only 30-60 seconds until the garlic is fragrant and pale gold—do not let it burn.
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9
Carefully pour in the sour orange juice (it may splatter slightly). Whisk together and simmer for 1 minute, then remove the Mojo sauce from the heat.
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10
Once the yucca is cooked, drain it thoroughly. While still hot, use tongs or a fork to remove the woody, fibrous core from the center of each piece.
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11
Arrange the warm yucca on a serving platter. If the pieces are very large, break them into bite-sized chunks.
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12
Pour the hot Mojo sauce (including all the onions and garlic bits) over the yucca, ensuring every piece is well-coated.
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13
Let the dish sit for 2-3 minutes; the yucca will absorb the oil and citrus like a sponge.
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14
Garnish with fresh cilantro or parsley and serve immediately while steaming hot.
💡 Chef's Tips
Always peel yucca deeply; the skin and the layer beneath it are bitter and inedible. If you can't find sour oranges, a 1:1 mix of regular orange juice and lime juice is a perfect substitute. To get the softest texture, 'shock' the boiling yucca halfway through cooking by adding a cup of cold water; this helps the fibers break down. Don't skip removing the inner woody core—it is very tough and will ruin the eating experience. Frozen yucca is a great shortcut; it is usually pre-peeled and often cooks more evenly than fresh.
🍽️ Serving Suggestions
Serve alongside Lechón Asado (Cuban Roast Pork) for the ultimate traditional feast. Pairs beautifully with Congri (Cuban Black Beans and Rice). Add a side of sweet fried plantains (maduros) to balance the acidity of the Mojo. A crisp, cold Lager or a refreshing Mojito cuts through the rich garlic oil perfectly. Use any leftover Mojo sauce as a dip for crusty bread or a marinade for grilled chicken.