Yuca con Mojo
Boiled yuca root topped with a warm garlic and olive oil sauce brightened with vinegar, served as a simple, hearty side dish. Its clean flavors make it a common companion to roasted or fried meats.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 260 kcal
Equipment
- •Medium pot
- •Small saucepan
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 11
- carbs
- 40
- protein
- 2
- calories
- 260
Instructions
- 1
Boil the yuca in salted water for 20-25 minutes until fork-tender.
- 2
Drain the yuca. Remove the tough fibrous core from each piece.
- 3
Arrange the yuca on a serving platter.
- 4
Heat olive oil in a small saucepan. Cook the garlic gently until golden and fragrant, making sure not to burn it.
- 5
Remove the pan from the heat. Stir in the vinegar and onion.
- 6
Pour the warm mojo sauce over the yuca right away.
- 7
Serve warm.
Chef's tips
Remove the tough fibrous core running through the center of the yuca before serving for the best texture.
Storage
Refrigerate up to 3 days.
Reheating
Reheat in a steamer or microwave with a splash of water; refresh the mojo sauce separately if needed.
Common mistakes to avoid
- •Boiling the yuca too briefly, leaving it firm and starchy
- •Burning the garlic in the mojo sauce, which makes it bitter
Serving suggestions
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