A simple boiled yuca recipe made Cuban-style with homemade citrus-garlic mojo sauce. This traditional root vegetable turned Cuban side dish makes an appearance during the holiday and for dinner on any day of the week. Learn how to make this popular Cuban staple from start to finish in just a few easy steps!
2lbsyucapeeled and cut into chunks (or 1.5 lbs frozen yuca, thawed)
1smallwhite onionthinly sliced
6clovesgarlicminced (or more to taste if your heart desires!)
1/3cupneutral oil(you can also use extra virgin olive oil or bacon grease)
1/4cupsour orange juicestore-bought or juice from 1 orange and 1/2 lime
Salt + pepper to taste
Instructions
Add yuca to a large pot of water with salt. Bring the yuca to a boil on high heat then reduce to low. Cover and simmer for about 30 minutes until the yuca is fork-tender. Careful not to overcook it or you run the risk of the yuca getting too mushy.
Meanwhile, in a large saucepan, heat the oil at medium heat. Add the sliced onions and sauté for 5 minutes until they are softened and translucent. Add in the minced garlic, a pinch of black pepper, and salt to taste (start with 1/4 teaspoon then adjust to taste). Sauté the garlic for 30 seconds until fragrant then whisk in the sour orange juice until all is combined. Set aside.
Once the yuca is fork-tender, drain and pat them dry with paper towels then transfer them to a large bowl with a lid. Remove the stringy, fibrous core from the center of each piece of yuca with a knife, if desired.
Pour the hot garlic mojo sauce over the yuca making sure it is all well coated. Cover the bowl and allow it to cool for 10-15 minutes so the yuca absorbs the mojo. Serve immediately and enjoy!