Boiled Cuban Yuca con Mojo

Ingredients

• 2 lbs yuca (peeled and cut into chunks (or 1.5 lbs frozen yuca, thawed))
• 1 small white onion (thinly sliced)
• 6 cloves garlic (minced (or more to taste if your heart desires!))
• 1/3 cup neutral oil ((you can also use extra virgin olive oil or bacon grease))
• 1/4 cup sour orange juice (store-bought or juice from 1 orange and 1/2 lime)
• Salt + pepper to taste

Instructions

1. 1

   Add yuca to a large pot of water with salt. Bring the yuca to a boil on high heat then reduce to low. Cover and simmer for about 30 minutes until the yuca is fork-tender. Careful not to overcook it or you run the risk of the yuca getting too mushy.

2. 2

   Meanwhile, in a large saucepan, heat the oil at medium heat. Add the sliced onions and sauté for 5 minutes until they are softened and translucent. Add in the minced garlic, a pinch of black pepper, and salt to taste (start with 1/4 teaspoon then adjust to taste). Sauté the garlic for 30 seconds until fragrant then whisk in the sour orange juice until all is combined. Set aside.

3. 3

   Once the yuca is fork-tender, drain and pat them dry with paper towels then transfer them to a large bowl with a lid. Remove the stringy, fibrous core from the center of each piece of yuca with a knife, if desired.

4. 4

   Pour the hot garlic mojo sauce over the yuca making sure it is all well coated. Cover the bowl and allow it to cool for 10-15 minutes so the yuca absorbs the mojo. Serve immediately and enjoy!