For a Miami boy there’s nothing better than some Yuca with your Pollo, white rice and beans. Yuca Con Mojo is one of those traditional Cuban dishes that seems to go with anything. It’s kind of funny but some people aren’t fond of its texture. But I think the infusion of different flavors-especially something like Mojo will change your mind.
Yuca fans know there’s something special about this dish. I always found myself scooping Yuca Con Mojo out of the dish until it was gone!
Yuca With Garlic Sauce (Yuca Con Mojo)
- 1 ½ lbs yucca root halved & in chunks
- 1 tsp salt
- 1 tbsp lime juice
- 6 garlic cloves mashed
- 1 tsp salt
- ⅓ cup lemon juice
- ½ cup olive oil
- 1 onion chopped fine
- Place yucca in a saucepan until yucca is just covered, add salt and lime juice and bring to a boil.
- Reduce heat, cover and simmer until tender–about 30 minutes.
- Drain and keep warm.
- Mash garlic cloves into the salt with mortar and pestle (or use a food processor).
- Add garlic, lemon juice, and onions to olive oil in a separate pan, heat until bubbling, then pour over yucca.
- Toss yucca & sauce “lightly” cooking to saute over medium heat; till barely brown but not CRISP!
An Important Note:
The Cassava plant is often called Yuca in Spanish America and in the United States but it is NOT related to the Yucca plant, a shrub in the Asparagaceae family. Cassava, or Yuca, is predominantly consumed in boiled form, but substantial quantities are used to extract cassava starch, called tapioca, which is used for food, animal feed, and industrial purposes.
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