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Ingredients
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Yuca
Mojo (garlic-citrus sauce)
Method
Yuca
Prepare yuca
Rinse the yuca pieces under cold water. Using a sharp knife, remove the thick brown skin and the thin pinkish layer beneath until you reach the white flesh. Cut into 3–4-inch segments and slice down the center of thicker pieces to expose and remove the fibrous core (a stringy tough center).
Boil yuca
Place the prepared yuca in a large pot and add enough water to cover by about 1 inch (about 2 liters). Add 1 tablespoon salt and the bay leaves. Bring to a boil over high heat, then reduce to a simmer. Cook until the yuca is fork-tender and a knife passes through easily, about 20–30 minutes depending on piece size. Watch for boiling over and skim any foam.
Drain and finish
When tender, drain the yuca in a colander and discard the bay leaves. If desired, remove any remaining fibrous core pieces. Transfer to a serving platter and drizzle with 2 teaspoons olive oil or dot with butter to keep moist and add shine while you prepare the mojo.
Mojo (garlic-citrus sauce)
Prep garlic and juices
Finely mince or press the garlic. In a small bowl combine the sour orange (or orange + lime) juice, lime juice, and white wine vinegar.
Gently cook garlic in oil
In a small skillet over low heat, warm the olive oil until it is shimmering but not smoking (about 1–2 minutes). Add the minced garlic and cook very gently, stirring constantly, for 1–2 minutes until fragrant but not browned — the goal is to soften and mellow the garlic. Remove the pan from heat to avoid browning.
Assemble mojo
In a bowl whisk together the warm garlic oil (including any oil from the pan) with the citrus-vinegar mixture. Stir in the ground cumin, dried oregano, 1 teaspoon salt, 1/2 teaspoon black pepper, and red pepper flakes if using. Taste and adjust seasoning — add more salt, pepper, or a splash more citrus if needed.