Yuca Con Mojo Recipe

Prepare the yuca: if not pre-peeled, cut off both ends, make a shallow lengthwise slit through the bark and pry the tough brown rind and inner pinkish layer away with a knife. Cut the peeled root into 3–4 inch (7–10 cm) pieces, keeping any fibrous core intact for now.

Place yuca pieces in a large pot and cover with about 1.5 liters of cold water so pieces are submerged by ~2 cm. Add 1 tablespoon salt and 2 bay leaves.

Bring to a boil over high heat, then reduce to medium-low so the water maintains a gentle simmer. Skim any foam that rises to the surface.

Cook until the yuca is very tender and you can easily slide a fork into the thickest part and the fibers separate — 20 to 30 minutes depending on piece size. Start checking at 18 minutes.

When tender, drain the yuca in a colander and let it sit briefly to steam off excess moisture. Remove and discard the fibrous core from each piece (it pulls out easily once cooked). If you prefer, cut pieces into shorter serving lengths or halve lengthwise for presentation.

Crush garlic

In a mortar and pestle or on a cutting board, sprinkle 1 teaspoon coarse salt over the 6 garlic cloves. Crush and mash the garlic to a smooth paste. If you don’t have a mortar, mince very finely and use the flat side of a chef’s knife to mash into a paste with salt.

Transfer the garlic paste to a small bowl. Whisk in 4 tablespoons extra-virgin olive oil until emulsified.

Add 60 ml fresh orange juice, 30 ml fresh lime juice and 15 ml white vinegar. Whisk until combined.

Stir in 1 teaspoon ground black pepper and 1 tablespoon chopped fresh oregano (or 1/2 tsp dried). Taste and adjust seasoning — add more salt if needed. The mojo should be bright, garlicky and slightly tangy-sweet.

Allow the mojo to sit at room temperature for at least 10 minutes so the flavors mellow and the garlic infuses the citrus and oil.

Place the drained yuca on a serving platter or individual plates while warm.

Pour the mojo evenly over the hot yuca so it soaks into the flesh. Use about two-thirds of the mojo first; reserve some to pass at the table if desired.

Sprinkle 2 tablespoons chopped cilantro or parsley over the top, season with freshly ground black pepper and coarse salt to taste, and drizzle an optional tablespoon of extra-virgin olive oil for gloss.

Serve immediately as a side dish to grilled meats, fish, or as part of a tapas-style meal. Leftover mojo can be refrigerated up to 3 days; gently reheat yuca or serve chilled with mojo.