Yuca Con Mojo

Name: Yuca Con Mojo
Total time: 36 min
Yield: 2 servings
Cuisine: cuban
Ingredients: 700 g Yuca; 60 ml Olive Oil; 1 pcs White Onion; 6 pcs Garlic; 75 ml Sour Orange Juice; 0.5 tsp Dried Oregano; 0.3 tsp Ground Cumin; 1 pcs Bay Leaf; 1.8 tsp Kosher Salt; 0.3 tsp Black Pepper

Tender cassava drenched in warm garlic mojo with sweet onion and bright citrus.

Ingredients

700 g Yuca
60 ml Olive Oil
1 pcs White Onion
6 pcs Garlic
75 ml Sour Orange Juice
0.5 tsp Dried Oregano
0.25 tsp Ground Cumin
1 pcs Bay Leaf
1.75 tsp Kosher Salt
0.25 tsp Black Pepper

Method

Peel {yuca} and cut into thick batons, removing the fibrous core if present. Thinly slice {white_onion} and finely mince {garlic} so the mojo cooks evenly and stays fragrant rather than harsh.
Place {yuca} in a medium pot, cover with water, add {bay_leaf} and a generous pinch of {kosher_salt}, then bring to a gentle boil over medium-high heat. Cook until the {yuca} is very tender and just starting to split, then drain well.
Heat {olive_oil} in a small skillet over medium-low heat. Add {white_onion} with a pinch of {kosher_salt} and sweat until soft and translucent with no browning. Stir in {garlic}, then bloom {dried_oregano}, {ground_cumin}, and {black_pepper} until fragrant. Pull the skillet off the heat and carefully stir in {sour_orange_juice} so the mojo stays bright and balanced.
Transfer the hot drained {yuca} to a warm serving bowl, spoon over the hot {olive_oil} mojo with all the {white_onion} and {garlic}, and toss gently so the roots absorb the sauce. Taste and adjust with {kosher_salt} and a final splash of {sour_orange_juice} for a vivid finish.