Yuca con Mojo
Tender boiled yuca smothered in Cuban mojo — a bright, garlicky sauce of citrus and sizzled garlic in olive oil. The ultimate Cuban side dish.
Prep
15 min
Cook
30 min
Total
45 min
Makes
6 servings
Why you'll love this recipe
Yuca con mojo is comfort and brightness in one dish — soft, starchy cassava drenched in a garlicky citrus sauce that wakes up everything it touches. It's a Cuban table essential.
Yuca con Mojo
45 min · 6 servings
Ingredients
Servings
6 servings
- 2 lbs yuca (cassava), peeled and cut into chunks
- 8 cloves garlic, minced
- ½ cup sour orange juice (or 1/4 cup orange + 1/4 cup lime)
- ½ cup olive oil
- 1 onion, thinly sliced
- 1 teaspoon salt
Instructions
- Boil the yuca in salted water until fork-tender, about 25 minutes, then drain and remove any woody cores.
- Warm the olive oil and gently sizzle the garlic until fragrant but not browned.
- Off the heat, carefully stir in the sour orange juice and salt to make the mojo.
- Pour the mojo over the warm yuca, top with raw onion slices, and serve.
Nutrition (per serving)
240
Calories
3g
Protein
38g
Carbs
9g
Fat
Frequently asked questions
- What is mojo?
- Mojo is a Cuban sauce of garlic, sour orange (naranja agria), and olive oil. It's used on yuca, meats, and tostones.
- Where do I find sour oranges?
- Look in Latin groceries, or substitute a mix of regular orange and lime juice for similar tang.
