Boiled Cuban Yuca con Mojo

One of my favorite side dishes! This simple boiled yuca recipe is made with homemade Cuban citrus-garlic mojo. This traditional root vegetable typically makes an appearance during the holiday season but you can make it for dinner on any day of the week. Learn how to make this popular Cuban side dish recipe from start to finish in just a few easy steps!

📝 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. 1Add 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. 2Meanwhile, 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. 3Once 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. 4Pour 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!