Cuban
Yuca con Mojo
Fork-tender yuca dressed at the table with sizzling sour-orange mojo, mellowed garlic, and silky white onion.
6 servings · 25 minutes prep · 50 minutes cook
Ingredients
Yuca
- 3 lb, fresh, with the thick brown skin and pinkish layer beneath it removed completely
- 3 quarts, plus more hot water if needed to keep the yuca submerged
- 4 tsp, Diamond Crystal; divide into 1 tablespoon (9 g) for the cooking water and 1 teaspoon (3 g) for the mojo
Mojo
- 3/4 cup, thinly sliced
- 8 large cloves, finely minced or crushed to a paste
- 3/4 cup, freshly squeezed
- 1/4 tsp, freshly ground
- 1/2 cup
Directions
Prepare and cook the yuca
- On a {{tool:cutting-board}}, use a {{tool:chef-knife}} to trim both ends from the yuca root and cut the roots crosswise into pieces about 3 inches long. Stand each piece on a flat end and slice downward to remove the thick brown skin and the thin pinkish layer beneath it, exposing solid white flesh. Rinse well.
- Place the yuca root in a {{tool:large-pot}} and add 3 quarts water; the pieces should be covered by at least 1 inch. Add 1 tbsp kosher salt and bring to a boil over high heat. Reduce to a steady simmer and cook uncovered for 25 to 40 minutes, adding hot water if necessary to keep the pieces submerged.
- Begin checking after 25 minutes with a {{tool:fork}}. The yuca is done only when the pieces have split slightly at the edges and the fork passes through the thickest part without resistance. If the center remains firm, glassy, or crunchy, continue simmering until completely tender.
- Drain the yuca root thoroughly in a {{tool:colander}} and transfer it to a warmed, shallow serving dish. As soon as the pieces are cool enough to handle, split each one lengthwise and pull out the firm, stringy core running through its center. Keep the yuca warm while preparing the mojo.
Make the mojo and serve
- Combine the white onion, garlic cloves, sour orange juice, the remaining 1 tsp kosher salt, and the black pepper in a large {{tool:heatproof-bowl}}. Stir with a {{tool:wooden-spoon}} until the salt dissolves.
- Heat the extra virgin olive oil in a {{tool:small-saucepan}} over medium-high heat until shimmering, 2 to 3 minutes; it should be hot but not smoking. Remove the pan from the heat and immediately pour the oil in a slow, controlled stream over the citrus mixture, standing back as it sizzles vigorously. Stir and let the hot mojo stand for 2 minutes to soften the onion slightly and take the raw edge off the garlic.
- Pour the still-sizzling mojo and onions evenly over the warm yuca root just before serving. Turn the pieces gently so the sauce reaches their split surfaces, then serve immediately with the collected mojo spooned over each portion.
