Yuca con mojo is a beloved Puerto Rican side dish where tender, boiled cassava (yuca) is bathed in a tangy, garlicky mojo sauce made with olive oil, vinegar, and sautéed onions. The starchy, mild yuca soaks up the bright, savory sauce, creating a comforting and flavorful accompaniment to any main dish. This recipe delivers that classic island flavor simply and reliably, perfect for weeknight dinners or holiday feasts.
Ingredients
- 2 lb (907 g) fresh yuca (cassava), peeled and cut into 3-inch chunks
- 1 tbsp (15 ml) salt, for the boiling water
- 4 cups (960 ml) water (or enough to cover the yuca)
- 1/2 cup (120 ml) olive oil
- 1 large yellow onion, thinly sliced (about 1 1/2 cups / 190 g)
- 6 cloves garlic, minced
- 1/4 cup (60 ml) white vinegar (or apple cider vinegar)
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (1 g) black pepper
- 1/4 cup (15 g) fresh cilantro, chopped (optional, for garnish)
Instructions
- Prepare the yuca: Using a sharp knife, cut off both ends of the yuca. Then, make a lengthwise slit through the brown skin and peel it away, along with the pinkish layer underneath. Cut the peeled yuca into 3-inch chunks. Remove the thin, woody core (the fibrous string running through the center) by slicing each chunk in half lengthwise and cutting out the core with a paring knife.
- Boil the yuca: Place the yuca chunks in a large pot and add enough cold water to cover them by about 1 inch (2.5 cm). Stir in the 1 tbsp (15 ml) of salt. Bring to a boil over high heat, then reduce to a simmer. Cook for 20-25 minutes, or until the yuca is fork-tender and easily pierced with a knife. Be careful not to overcook, as it can become mushy.
- Drain and keep warm: Drain the yuca in a colander. Shake off excess water and return the yuca to the pot. Cover with a lid to keep warm while you make the mojo.
- Make the mojo: In a large skillet, heat the olive oil over medium heat. Add the sliced onion and cook, stirring occasionally, for 5-7 minutes until soft and translucent. Add the minced garlic and cook for another 1-2 minutes until fragrant, but not browned.
- Finish the sauce: Carefully pour in the vinegar (it will sizzle). Add the 1 tsp (5 g) salt and black pepper. Stir well and let the mixture simmer for 2-3 minutes, allowing the flavors to meld.
- Combine and serve: Pour the hot mojo sauce over the warm yuca chunks. Toss gently to coat each piece. Garnish with fresh cilantro if desired. Serve immediately.
Tips
- Choosing yuca: Look for yuca that feels firm and heavy, with no soft spots or blemishes. The skin should be intact. Fresh yuca is best; frozen yuca (already peeled and cored) is a great time-saver and works perfectly.
- Removing the core: The fibrous core is tough and inedible. It’s easiest to remove after cutting the yuca into chunks. If you skip this step, the dish will be unpleasant to eat.
- Don’t overcook: Yuca can go from perfectly tender to mushy quickly. Start checking at the 20-minute mark. It should be tender but still hold its shape.
- Make ahead: You can boil the yuca a day ahead and store it in the refrigerator. When ready to serve, reheat the yuca in boiling water for a few minutes, then toss with the freshly made mojo.
Serving Suggestions
Yuca con mojo is a classic side dish in Puerto Rican cuisine. Serve it alongside roasted pork (pernil), fried chicken, or grilled steak. It also pairs beautifully with rice and beans, or as part of a holiday spread. The tangy mojo cuts through rich meats, making it a perfect companion for savory mains.
Variations
- Spicy mojo: Add 1-2 finely chopped ají dulce (or a pinch of red pepper flakes) to the skillet with the garlic for a subtle heat.
- Citrus mojo: Replace half of the vinegar with fresh sour orange juice (or a mix of orange and lime juice) for a brighter, more citrusy flavor.
- Butter mojo: Stir in 2 tablespoons (28 g) of butter at the end of making the mojo for a richer, silkier sauce.
- Baked yuca: For a different texture, toss the boiled yuca with the mojo and spread on a baking sheet. Broil for 5-7 minutes until the edges are slightly crispy.
Storage and Reheating
Store leftover yuca con mojo in an airtight container in the refrigerator for up to 4 days. To reheat, place in a skillet over medium heat with a splash of water or broth, cover, and cook for 5-7 minutes until heated through. You can also microwave individual portions for 1-2 minutes. The yuca will absorb some of the sauce as it sits, so you may want to add a little extra olive oil or vinegar when reheating to refresh the flavor.
Frequently Asked Questions
What is yuca con mojo? Yuca con mojo is a traditional Puerto Rican dish of boiled cassava (yuca) tossed in a garlicky, tangy mojo sauce made from olive oil, vinegar, and onions. It’s a popular side dish served with meats and rice.
Can I use frozen yuca instead of fresh? Yes, absolutely. Frozen yuca is already peeled and the core is usually removed. Simply thaw it, then boil according to the package directions (usually about 15-20 minutes) until tender. It’s a convenient and reliable option.
How do I know when yuca is cooked? Yuca is done when you can easily pierce it with a fork or a knife, and the flesh is tender and slightly translucent. It should not be hard or chalky in the center. Be careful not to overcook it, as it can become waterlogged and mushy.
Can I make this dish ahead of time? Yes. You can boil the yuca and make the mojo up to 2 days in advance. Store them separately in the refrigerator. When ready to serve, reheat the yuca in boiling water for a few minutes, warm the mojo, and then combine.
What can I substitute for the vinegar? If you don’t have white vinegar, you can use apple cider vinegar or even lemon juice. The flavor will change slightly, but it will still be delicious. For a more authentic taste, try sour orange juice.
Is yuca the same as yucca? No, they are different plants. Yuca (cassava) is a starchy root vegetable, while yucca is an ornamental plant. This recipe uses yuca, the edible root.
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