Yuca con Mojo

Name: Yuca con Mojo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 people
Ingredients: 2 medium-sized cassava roots; 1 small white onion; 2 cloves garlic; 2 bitter oranges; 5 tablespoons extra virgin olive oil; 2 tablespoons chopped fresh cilantro; salt; 4 oz fried grated or ground chicharrones

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
4 people
Calories
679 kcal
Course
Side Dish
Cuisine
Cuban, Vegan

Yuca con Mojo

Shannon Bullock

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Yuca con mojo is a Cuban dish prepared by marinating cassava root in garlic, citrus fruits and olive oil.

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Ingredients

Servings

2 medium-sized cassava roots
1 small white onion , chopped
2 cloves garlic
2 bitter oranges , squeezed , (or 2 limes and 1 orange, squeezed)
5 tablespoons extra virgin olive oil
2 tablespoons chopped fresh cilantro
salt

Optional

4 oz fried grated or ground chicharrones

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Instructions

Wash the cassava very well, and remove the skin.
In the middle of the cassava root, there is a line of fibers that must be removed because it is very bitter.
Cut the cassava into fairly large pieces and place them in a large pot of salted water.
Boil for 20 to 25 minutes or until the cassava is tender (same level of tenderness as a boiled potato) and drain.
When the cassava is finished cooking, in a pan, heat the olive oil on medium heat.
Add the chopped onion to the olive oil and fry until golden and crisp.
Add the garlic then add the juice of the lemons and the orange 2 minutes later.
To serve, place pieces of cooked cassava in a dish or bowl.
Pour the sauce over the cassava and add grated or chopped fried chicharrónes (optional).
Garnish with chopped cilantro and add salt to taste.