Instructables

Yuca con mojo

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Picture of yuca con mojo
Yuca con mojo is the epitome of yummy. I was introduced to Cuban food about seven years ago, and just could not get enough of yuca con mojo. It's acidic and garlicky and slightly sweet. I could eat it all day. 

It's really excellent with fatty meats - I cooked it for dinner with chorizo with caramelized onions and peppers and broiled asparagus last night. YUM
 
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Step 1: What you'll need:

Picture of what you'll need:
  • 1 to 1 1/2 pounds of yuca root
  • 1/3 cup olive oil
  • 1/2 teaspoon salt
  • 3-4 cloves of garlic
  • 1/2 red onion, sliced thinly
  • 1/4 cup fresh lemon juice - this is normally 1-2 lemons
  • one lime for yuca boiling water
Yuca is also known as cassava. Depending on where you are it might be a little tricky to find. I have always found it fresh but it also comes frozen. :) If you can't find it at your local grocery try an Indian or Asian grocer.

Use fresh lemons and limes, and good olive oil for the best taste. Since it's such a simple dish, great ingredients are pretty necessary.

Step 2: Prep the yuca

I don't wash it since it's waxed and I'll be peeling it anyway. :D Yuca should be VERY firm and white inside - if it's not, it's probably past it's prime. You'll want to sharpen your knife before this - they're ever tougher than yams or sweet potatoes.

I like to cut the yuca into shorter lengths and then peel those pieces. Because it's such a tough root, it can be hard to peel in bigger chunks.

Once it's peeled, cut the pieces in half lengthwise and then cut those into slices that are about 1/2-3/4 inch thick. 

Some yuca will have very dark and woody bits in their core - you can cut it out now or pull it out after cooking. This particular yuca didn't have much of one, so I didn't worry about it.
HollyMann1 year ago
This looks delicious and sounds so good - but I don't know where I can get the yuca around here. :) hmmm..
PitStoP1 year ago
I been eating yucca since I was a kid.. I make it a little different than you did but I'm sure yours taste great also. I buy mines in the frozen section of the supermarket. You can also find it in the Spanish grocery stores and Chinese produce markets.
Yucca is a root and If you live in the south or in hot climate areas you can get your own plant which are nice for decorating the yard and when big enough you dig out the root, cut and clean them with water then peel and boil with salt like you do with potatoes until soft. This is how I make do mines. maybe you would like to try it this way also..=)
I heat some olive oil (about a cup), few whole pepper corn, a couple of bay leaves, about 2 tablespoon of vinegar, 1/2 of a sweet onion and 1/2 of a red onion. Heat it until it boils and the onions get soft. Then drain the yucca after cooking it and add the mojo above to it and let it sit for 10 to 15 minutes with the stove off then serve. I like mines with steak but you can eat it with any meat as a side dish. Also you can take the mojo mix and bottle it then put some on the yucca when ready to eat instead.
nadialtbr1 year ago
Wonderful job! I wish I could get fresh yuca around here.
thank you jesse for such a beautiful and intriguing dish that i must try!!! =)
In Colombia, we use a lot yuca and chorizo. Curiously, I'm not a yuca fan...
eleechapin1 year ago
Wow!!!! I'm hungry now! :)
blkhawk1 year ago
I love this dish! It is one of my favorites!
Ranie-K1 year ago
Great photos!