Yuca Con Mojo

Ingredients

Yuca (cassava)

2 pounds, peeled and cut into large chunks

Salt

1 tablespoon (for boiling water)

Olive oil

1/4 cup

Garlic

4 cloves, minced

Lime juice

1/4 cup, freshly squeezed

Orange juice

1/4 cup, freshly squeezed

Black pepper

1/2 teaspoon, freshly ground

Fresh cilantro

1/4 cup, chopped (for garnish)

Instructions

1. Peel the yuca and cut it into large chunks, ensuring to remove the tough, fibrous core.
2. In a large pot, fill with water and add the salt. Bring the water to a boil over high heat.
3. Once boiling, add the yuca chunks to the pot and cook until the yuca is tender, about 20-25 minutes. You can test it by inserting a fork; it should easily pierce through.
4. While the yuca is cooking, prepare the mojo sauce. In a small saucepan, heat the olive oil over medium heat.
5. Add the minced garlic to the oil and sauté until fragrant, about 1-2 minutes, being careful not to burn it.
6. Stir in the lime juice, orange juice, salt, and black pepper. Simmer the sauce for about 5 minutes, allowing the flavors to meld.
7. Once the yuca is cooked, drain it well and transfer it to a serving dish.
8. Pour the warm mojo sauce generously over the yuca and sprinkle with fresh cilantro for a burst of color and flavor.
9. Serve hot as a delicious side dish or appetizer, perfect for pairing with grilled meats or seafood.