Cuban
Yuca con Mojo
Tender boiled yuca is dressed with a sharp Cuban mojo of garlic, sour orange, oregano, and hot oil. Thin onions soften in the sauce and settle over the starchy yuca, just as it is served at many Cuban tables.
Watch it madeCocina Con Fujita · 11:24
Ingredients
- Fresh yuca, peeled and cut into large chunks1 lb
- Kosher salt1 1/2 tsp, divided
- Garlic cloves6
- Sour orange juice1/3 cup
- Dried oregano1/2 tsp
- Extra-virgin olive oil3 tbsp
- White onion, thinly sliced1 small
- Freshly ground black pepper1/4 tsp
Method
- Place the peeled yuca chunks in a pot, cover with cold water by 1 inch, and add 1 teaspoon salt.
- Bring to a boil, then cook at a steady simmer for 20 to 30 minutes, until the yuca is very tender and beginning to split.
- While the yuca cooks, mash the garlic with the remaining 1/2 teaspoon salt in a mortar until it forms a rough paste.
- Stir the sour orange juice, dried oregano, and black pepper into the garlic paste and set the mojo base aside.
- Drain the cooked yuca well, remove and discard the tough fibrous core from each piece, and arrange the yuca on a warm serving plate.
- Scatter the sliced onion over the hot yuca.
- Heat the olive oil in a small skillet over medium heat until shimmering, then add the onions from the plate only if you prefer them softer, cooking for 1 to 2 minutes without browning.
- Remove the skillet from the heat, carefully stir in the garlic-sour orange mixture, and let it sizzle briefly.
- Pour the hot mojo and onions over the yuca, making sure the garlic and juices coat the pieces.
- Rest for 3 minutes before serving so the yuca absorbs some of the mojo.
Common questions
Can I substitute regular oranges or lime for sour orange juice in yuca con mojo?
Yes. Use a mix of orange and lime juice for the closest flavor: about 2 parts orange to 1 part lime. All lime is sharper and less traditional, but still works well with garlic and onion.
How long does yuca take to cook, and how do I know it’s done?
Simmer peeled yuca chunks for about 20 to 30 minutes, depending on size and freshness. It’s ready when very tender and starting to split. A knife should slide in easily, and the center should feel soft.
What are the most common mistakes when making yuca con mojo?
Undercooking the yuca is the biggest one; it should be very tender, not firm. Also, don’t brown the garlic or onions in the mojo, and be sure to remove the tough fibrous core from each piece.
How do I store leftovers, and can I reheat them?
Store yuca and mojo separately if possible in airtight containers in the refrigerator for up to 3 days. Reheat yuca gently with a splash of water, then spoon the mojo over it. Avoid microwaving the garlic oil too hard.
What should I serve with yuca con mojo?
It works as a side with roast pork, chicken, or grilled fish, and it’s also great with black beans and rice. Serve it warm so the garlic-oil sauce soaks into the yuca and the onions stay bright.