Yuca has a mild yet distinctive flavor that begs to be paired with a flavorful sauce. This humble root really comes alive when you let it simmer with tangy, garlicky mojo criollo sauce. You will find this dish on the menu at most Cuban restaurants and it will surely become a new family favorite.
- Yield: 4 Servings
- 2 lb (680 to 905 g) yuca (frozen works well)
- 1 lime juice
- ½ tsp fine Himalayan salt
- ¾ cup (175 ml) Mojo Criollo
- 1 small white or yellow onion, sliced into rings
- If using fresh yuca, peel the root with a knife or sharp vegetable peeler, ensuring you remove all traces of the pink/purple layer just beneath the skin. Cut off both tips and cut the root crosswise into lengths of about 3 inches (7.5 cm). Inspect the flesh to ensure it is pure white with no soft spots, discolorations or black speckles. Discard any such areas.
- Place the yuca, lime juice and salt in a pot and cover with about 2 inches (5 cm) of water. Bring to a boil over high heat. Lower the heat to a slow boil and cook, uncovered, for 25 to 30 minutes, or until the yuca is easily pierced with a fork.
- When the yuca has about 5 minutes left to cook, pour the mojo criollo into a large skillet with the onion rings and heat to a gentle bubble to soften the onion.
- Remove the cooked yuca from the water and pull out the fibrous stringy piece from each core.
- Add the cooked yuca to the skillet and toss to combine with the sauce. Let the flavors mingle for 3 to 5 minutes, stirring a few times. The sauce will thicken during this time as some of the starch from the yuca cooks out. Serve as a starchy side to your favorite main dish.