2lbsyucapeeled and cut into chunks (or 1.5 lbs frozen yuca, thawed)
1smallwhite onionthinly sliced
1/3cupextra virgin olive oil
1/4cupsour orange juicestore-bought or juice from 1 orange and 1/2 lemon
Salt + pepper to taste
In a saucepan, add yuca with enough salted water to cover the yuca. Bring to a boil then reduce heat. 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 olive oil at medium heat. Add the sliced onions and sauté for 5 minutes until they are softened and translucent. Add in the minced garlic, 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.
Drain the yuca, transfer to a large bowl with a lid and remove the stringy, fibrous core from the center of each piece of yuca, 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!