📝 About This Recipe
Yuca con Mojo is the quintessential Cuban side dish, featuring starchy cassava root boiled until it is buttery and 'bloomed' like a flower. The magic lies in the 'Mojo'—a fragrant, sizzling sauce of extra virgin olive oil, pungent garlic, and the bright, citrusy punch of sour orange. This dish is a staple at every Cuban celebration, offering a perfect balance of earthy textures and vibrant, zesty aromatics.
🥗 Ingredients
The Yuca
- 2 pounds Fresh Yuca (Cassava) (peeled and cut into 3-inch chunks; frozen works too)
- 2 tablespoons Kosher Salt (for the boiling water)
- 8-10 cups Water (enough to cover the yuca by 2 inches)
- 1 cup Cold Water (reserved for 'asustar' (shocking) the yuca)
The Garlic Mojo Sauce
- 1/2 cup Extra Virgin Olive Oil (use a high-quality Spanish oil if possible)
- 10-12 pieces Garlic Cloves (mashed into a paste with a pinch of salt)
- 1/2 cup Sour Orange Juice (Naranja Agria) (or a 2:1 mix of lime and orange juice)
- 1/2 large White Onion (thinly sliced into half-moons)
- 1/2 teaspoon Dried Oregano (preferably dried Mexican or Cuban oregano)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Salt (to taste for the sauce)
For Garnish
- 2 tablespoons Fresh Parsley or Cilantro (finely chopped for color)
👨🍳 Instructions
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1
Prepare the yuca by peeling the thick, waxy brown skin and the pinkish inner layer until you reach the snowy white flesh. Cut into 3-inch cylinders.
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2
Place the yuca chunks in a large pot and cover with water. Add the 2 tablespoons of kosher salt.
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3
Bring the pot to a vigorous boil over high heat. Once boiling, reduce to medium-high and cook for about 15-20 minutes.
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4
Perform the 'asustar' (scaring) technique: when the yuca starts to soften but isn't quite tender, pour 1 cup of cold water into the boiling pot. This temperature shock helps the yuca 'bloom' and soften the exterior.
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5
Continue simmering for another 10-15 minutes until the yuca is fork-tender and beginning to split open. Do not overcook into a mush.
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6
While the yuca boils, prepare the mojo. Use a mortar and pestle to mash the garlic cloves with a pinch of salt until a smooth paste forms.
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7
In a small skillet or saucepan, heat the olive oil over medium-low heat. Add the sliced onions and cook for 3-4 minutes until translucent but not browned.
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8
Add the mashed garlic paste to the hot oil. Stir constantly for about 30-60 seconds until fragrant. Be careful not to burn the garlic, as it will turn bitter.
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9
Carefully whisk in the sour orange juice, oregano, and black pepper. The oil may splatter slightly. Let it simmer for just 1 minute to marry the flavors, then remove from heat.
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10
Drain the yuca thoroughly. While still hot, use a pair of tongs or a fork to remove the woody, fibrous core (the 'nerve') from the center of each piece.
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11
Place the warm yuca on a serving platter. If the pieces are very large, break them slightly with a fork to create nooks for the sauce.
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12
Whisk the mojo sauce one last time and pour it generously over the hot yuca, ensuring the onions are evenly distributed.
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13
Garnish with fresh parsley or cilantro and serve immediately while the oil is still sizzling.
💡 Chef's Tips
If using fresh yuca, ensure the flesh is pure white; any black streaks or greyish tints mean the root is old and will be bitter. The 'asustar' technique (adding cold water) is the secret to getting that perfect, fluffy 'bloom' on the outside of the root. If you cannot find bottled or fresh sour orange, whisk together 2 parts orange juice, 1 part lime juice, and 1 part lemon juice. Always remove the woody core after boiling; it is much easier to identify and pull out once the yuca has softened. Leftover yuca can be sliced and pan-fried the next day for incredible 'Yuca Frita'.
🍽️ Serving Suggestions
Serve alongside 'Lechón Asado' (Cuban Roast Pork) for the ultimate traditional feast. Pairs perfectly with 'Arroz Congri' (Black Beans and Rice). Add a side of sweet fried plantains (Maduros) to balance the acidity of the mojo. Enjoy with a cold Cuban beer or a refreshing glass of Materva (yerba mate soda). Works beautifully as a vegetarian main when served with a side of avocado and tomato salad.