Cuban Mojo Recipe

Blend and emulsify

In a medium bowl or blender, combine fresh lime juice, orange juice, olive oil, minced garlic, ground cumin, dried oregano, salt, black pepper and red pepper flakes (if using). Blend or whisk vigorously until fully emulsified and slightly thickened, about 30–45 seconds in a blender or 2–3 minutes by hand.

Finish with herbs

Stir in the finely chopped cilantro and parsley. Taste and adjust seasoning — add more salt, a pinch of sugar, or extra lime if needed. Reserve about 1/4 cup for serving.

Prepare beans (if using dried)

If using dried soaked beans: add drained beans and 6 cups water or broth to a large pot. Bring to a simmer, skim foam, then reduce heat and simmer gently until beans are tender, 60–90 minutes. If using canned beans, skip to step 2 and use 2 cans (about 3.5–4 cups) drained and rinsed and 1 cup broth or water for simmering.

Sofrito base

While beans simmer, heat 2 tablespoons olive oil in a heavy saucepan over medium heat. Add chopped onion and green pepper and sauté until softened and translucent, about 6–8 minutes. Add minced garlic and cook 30–60 seconds until fragrant.

Combine and simmer

Add the sautéed vegetables to the pot of cooked or canned beans (or do this in the same pot if you cooked the beans there). Stir in bay leaf, ground cumin, dried oregano, salt, pepper, apple cider vinegar and optional sugar. Simmer together 15–20 minutes to let flavors meld. For thicker beans, mash a cup of beans against the side of the pot and stir to create a creamier texture.

Adjust and finish

Taste and adjust salt, pepper and acidity. Remove bay leaf. Keep warm until serving.

Prep and parboil

Place peeled and cut yucca sticks in a large pot and cover with 6 cups water. Add 1 tablespoon salt. Bring to a boil, then lower to a simmer and cook until yucca is just tender but not falling apart, 12–15 minutes. Test with a fork — it should pierce with some resistance. Drain and let cool slightly. Remove fibrous core from each stick if present.

Dry and crisp

Pat yucca pieces thoroughly dry with paper towels — moisture will cause oil splatter. Heat 1 cup vegetable oil in a heavy skillet or deep fryer to 350°F (175°C). Fry yucca in batches until golden and crisp on the outside, about 3–5 minutes per batch. Transfer to a paper-towel-lined tray and immediately season with 1 teaspoon finishing salt.

Alternative oven method

For lower oil cook: toss parboiled yucca with 2 tablespoons olive oil and roast on a rimmed baking sheet at 425°F (220°C) for 20–25 minutes, turning once, until golden and crisp.

Spoon a generous portion of warm Cuban black beans onto plates or a serving platter.

Arrange yucca fries alongside or on top of the beans as desired.

Drizzle the lime-mojo sauce over the beans and yucca — use the reserved 1/4 cup for finishing and extra to serve on the side.

Garnish with pickled red onion, fresh cilantro leaves and lime wedges. Serve immediately.