Yuca con Mojo
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- 2pounds yuca (see Note)
- ¼cup kosher salt
- 1cup olive oil
- 1large white onion, sliced into thin circles
- 5large garlic cloves, minced
- 1teaspoon whole black peppercorns
- 2dried bay leaves
- ½teaspoon kosher salt
- ¼cup white vinegar
For the Yuca
For the Mojo
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
580 calories; 37 grams fat; 5 grams saturated fat; 0 grams trans fat; 26 grams monounsaturated fat; 4 grams polyunsaturated fat; 62 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 3 grams protein; 528 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Fill a large pot with water and bring to a boil over high heat.
- Step 2
Prepare the yuca: Fill a large bowl with water. Peel the yuca with a sharp peeler or paring knife, then chop it into 2-inch pieces, tossing them in the bowl of water as you go to avoid discoloration.
- Step 3
Make the mojo: Bring olive oil to a simmer in a deep skillet over medium heat. Add onion, garlic, peppercorns, bay leaves and ½ teaspoon salt, stirring well to incorporate. Cook until the onions are translucent and soft, stirring often and being careful not to let the onions brown, about 5 to 7 minutes. Remove from heat and add vinegar, and add salt to taste.
- Step 4
Once water is at a rolling boil, add ¼ cup salt, then carefully add yuca. Boil for 20 to 30 minutes, until a sharp knife goes through easily, careful not to let yuca overcook and become mushy.
- Step 5
Drain yuca and transfer to a serving dish. Pour over warm mojo and serve.
Tip
- Fresh yuca can be found at most Hispanic groceries, and at international farmers’ markets. They are sealed in wax, and when selecting look out for cracks or signs of mold. You can break off the end to inspect and ensure the flesh is white. Once peeled, inspect closely for black spots, green veins or discoloration. If they don’t run throughout, you can just cut off those pieces. If dark veins run through, do not eat, as it can be poisonous.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Mari
Yes, you can use the frozen kind, although I prefer not to use Goya. I also add sliced green pimento stuffed olives. Add fresh lemon juice when boiling and in the mojo.
essvee
Where’s the citrus?
Dave B
I'm with you on that, thinking perhaps some orange juice and zest (or lime) was accidentally omitted in the recipe. Maybe they'll make a correction.
teddie
Forget the potato peeler. With a heavy knife, cut a slit lengthwise about 1/8” deep. Flip the blade in the slit to lift up the edge, and then “roll” the peel off with the knife edge to remove the two layers of peel that need to come off
mfoto
Sorry to say but we do not use vinegar in a true Mojo. The oil, onion, garlic are correct - together with sour oranges and orange juice. Cook it slowly as the longer it simmers the better it tastes. No bay leave.
CarlosJ
A teaspoon or two of capers also add a little acidity and saltiness to the blandness of the yuca.
Luis Rovira
Sour (Seville) orange juice is traditionally used for the citrus. These can be hard to find. A worthy substitute is half orange and half lemon juice. But *not* vinegar.
Helen
Acid from the vinegar, but a sub of some lemon/citrus might help this recipe, which is very bland
Lisa
What about the frozen Goya yuca? I love, love, love garlicky yuca, but have never made it. Not sure I feel like tackling a whole yuca.
mfoto
The amount of oil is because the Mojo is cooked by itself in a pot. The yuca is cook separately, once it is done you can add the amount of mojo that you want or prefer. It is a “dressing”. Some people add it to the yuca others do not. Leftover yuca is always fried the next day and mojo can be add to it again.
Elizabeth
you always use sour orange for the acid
Helen B
I use lemon juice (I am Greek, after all!) instead of vinegar and my highly-discerning husband who is Puerto Rico loves it.
Helder
Hmph. Wish I would have read these comments before cooking. Yes, I also feel that the vinegar was a wrong turn on Acid Avenue. Should have gone with the sour orange substitute. Drat. Now I have 2Lbs of yuca German potato salad.
San Juan
I think the confusion with the citrus is that maybe this is the recipe for escabeche, not mojo. This is how we make escabeche in our house, with the plantains from our back patio.
David
I feel like it should be boiled like potatoes - placed in cold water and brought to a boil. After 25 mins the exterior was mushy and interior was still raw. I also did not realize the yuca would naturally split in half so I’m glad I didn’t split the 2 inch cylinders beforehand.
Bee
Fresh lime juice. No vinegar.
Lynn
I cannot imagine being able to peel with a vegetable peeler. Cut into 2-3 inch pieces, score the length with a sharp knife, then use the dull side or a table knife to peel asway the shell.
TheDice
Absurdly, I didn’t add the vinegar and sugar at the end. And it was still incredible. I’ll be trying it again correctly.
Carol
Veering away from a traditional moho, I added a tablespoon of honey, minced ginger, and chopped parsley to the sauce preparation. It balanced the cassava beautifully.
Greg
A full CUP of olive oil? Does it get absorbed? I have no familiarity with Yuka as an ingredient. Seems like a lot, even for 2 pounds.
Luis Rovira
Sour (Seville) orange juice is traditionally used for the citrus. These can be hard to find. A worthy substitute is half orange and half lemon juice. But *not* vinegar.
Elizabeth
you always use sour orange for the acid
S.Y
This is what we in the South Caribbean call a “boil and fry up”. We don’t do the orange but I intend to try it. Can also do for 1/2 ripened plantains or green bananas. Served with stewed meats, it is sooo very good and filling. Mind the starch though.
Marie V.
To save time, avoid the fresh yucca and buy the frozen ones – the Goya ones are perfectly fine and a staple of most Latino households. Instead of vinegar, use fresh lemon juice. Mash the garlic and salt together in a mortar instead. Boil the yucca first and have it ready before you heat the oil. Pour the hot oil mixture on the yucca and then serve.
Helen B
I use lemon juice (I am Greek, after all!) instead of vinegar and my highly-discerning husband who is Puerto Rico loves it.
mfoto
The amount of oil is because the Mojo is cooked by itself in a pot. The yuca is cook separately, once it is done you can add the amount of mojo that you want or prefer. It is a “dressing”. Some people add it to the yuca others do not. Leftover yuca is always fried the next day and mojo can be add to it again.
Denis
Not a huge heavy garlic fan, but I really want to try yuca. How else to flavor and season.
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