If you’re born into a Cuban family, you already know how magically delicious yuca is. It’s one of our favorite Cuban side dishes!

If you’ve never heard of it, yuca (or cassava) is a staple root vegetable in Latin American and Caribbean cuisine.

And by the way, yuca is not some boring, boiled vegetable, it has a garlicky citrus mojo with sliced onions to go with it! Ain’t nobody got time for dry yuca, am I right?

My family would always make yuca con mojo for Christmas Eve. You’d often see it on a plate on Noche Buena next to Cuban lechon asado and of course, congri (we don’t call it moros, sorry not sorry).

We’d always have leftovers (because Cubans always make WAY too much food) so that leftover yuca would turn into yuca frita for Christmas lunch. Que rico!

Ok, let me show you how to boil this tuber and toss it in a delicious garlic mojo!

Cuban yuca with mojo sauce in a white bowl
5 stars
5 star review

“Very good and exceeds that of the local Cuban restaurants! Puerto Rican wife loved it!”

—MD guy

Fresh or Frozen Yuca: That Is The Question

If buying fresh yuca, make sure it is firm without any soft spots. Fresh yuca has rough, brown skin and, you need to peel and cut it into chunks with a sharp knife. If you don’t feel like doing all that, buy the frozen kind!

The frozen kind comes peeled and cut already. No preservatives or funky ingredients. It’s just straight up frozen peeled yuca chunks. You can find it in the Hispanic frozen section of the grocery store.

Either one works! Use what you have access to.

Fresh yuca
Frozen yuca

Boiling The Yuca

Ok, boiling the yuca is easy peasy. All you have to do is add the yuca to a large pot of salted water and bring it to a boil over high heat.

Once it’s bubbling, lower the heat, cover, and let it simmer for about 30 minutes until it’s fork-tender. Keep an eye on it though, you want it soft but not mushy! Overcooking can make it fall apart, so check it a little early if needed.

The Fibrous Core

Yuca always has this string in it that’s not edible. This is what it looks like. The frozen kind sometimes has it removed but to be honest, you don’t HAVE to do this step.

After you boil and drain the yuca, 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.

⭐️ Listen, like I mentioned before… you NEEED to make Yuca Frita with all the leftover boiled yuca. Trust me! I won’t steer you wrong. Crunchy, delicious yuca fries with my homemade cilantro garlic sauce are just about the best way to repurpose leftovers.

Delicious Garlic Mojo with Onions

While the yuca is boiling, you can make this tangy, citrusy mojo for the yuca. All you need is sour orange juice, olive oil, garlic, and spices. So simple and absolutely delicious!

To make it, heat the oil in a saucepan over medium heat, then add the onions and sauté for about 5 minutes until soft.

Stir in the garlic, black pepper, and a pinch of salt (start with 1/4 teaspoon and taste & adjust from there), cooking for 30 seconds until fragrant. Whisk in the sour orange juice, mix well, and set aside.

Pour the hot garlic mojo sauce over the warm yuca, tossing to coat. Cover and let it sit for 10-15 minutes so the flavors soak in.

cuban roast pork, cuban arroz congri, yuca with mojo on a plate

Can’t wait for you to make it!

4.83 from 64 reviews

Boiled Cuban Yuca con Mojo

One of my favorite side dishes! This simple boiled yuca recipe is made with homemade Cuban citrus-garlic mojo. This traditional root vegetable typically makes an appearance during the holiday season but you can make it for dinner on any day of the week. Learn how to make this popular Cuban side dish recipe from start to finish in just a few easy steps!

Ingredients
 

  • 2 lbs yuca, peeled and cut into chunks (or 1.5 lbs frozen yuca, thawed)
  • 1 small white onion, thinly sliced
  • 6 cloves garlic, minced (or more to taste if your heart desires!)
  • 1/3 cup neutral oil, (you can also use extra virgin olive oil or bacon grease)
  • 1/4 cup sour orange juice, store-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!
Serving: 1serving, Calories: 217kcal, Carbohydrates: 36g, Protein: 1g, Fat: 7g, Saturated Fat: 1g, Sodium: 130mg, Potassium: 274mg, Fiber: 2g, Sugar: 2g, Vitamin A: 24IU, Vitamin C: 23mg, Calcium: 19mg, Iron: 1mg
Did You Make This?I want to know! Leave a comment & recipe rating below or tag @asassyspoon on social media!