Yuca con mojo is a classic Cuban side dish of tender boiled cassava (yuca) bathed in a bright, garlicky citrus sauce known as mojo. The starchy, mild root vegetable soaks up the tangy dressing made with sour orange juice, garlic, and olive oil, creating a comforting yet vibrant dish. It’s simple to prepare, uses affordable ingredients, and pairs beautifully with roasted meats or rice and beans.
Ingredients
- 2 lb (900 g) fresh yuca (cassava), peeled and cut into 3-inch pieces
- 4 cups (960 ml) water, for boiling
- 1 tablespoon (15 g) salt, plus more to taste
- 1/2 cup (120 ml) sour orange juice (or substitute 1/3 cup fresh orange juice + 2 tablespoons lime juice)
- 4 cloves garlic, minced
- 1/2 teaspoon (2 g) ground cumin
- 1/2 teaspoon (1 g) dried oregano
- 1/4 cup (60 ml) olive oil
- 1/4 cup (30 g) finely chopped fresh cilantro, for garnish
Instructions
- Peel the yuca: cut off the ends, then slice the yuca crosswise into 3-inch sections. Use a sharp knife to cut through the brown skin and pinkish layer underneath, then peel it away with your fingers or a vegetable peeler. Rinse the pieces well.
- Place the yuca in a large pot and cover with the water. Add the salt. Bring to a boil over high heat, then reduce to medium-low and simmer, uncovered, until the yuca is tender and easily pierced with a fork, about 20–25 minutes. Do not overcook, or it will become mushy.
- While the yuca cooks, make the mojo: in a small bowl, combine the sour orange juice (or orange-lime blend), minced garlic, cumin, and oregano. Stir to mix.
- In a small saucepan, heat the olive oil over medium heat until shimmering. Carefully pour the hot oil into the juice mixture (it will sizzle). Stir well. Season with salt to taste.
- Drain the cooked yuca and remove any fibrous core strings that are visible. Arrange the yuca pieces on a serving platter.
- Pour the mojo sauce evenly over the hot yuca. Sprinkle with chopped cilantro and serve immediately.
Tips
- Choose fresh yuca: Look for firm, unblemished roots. Avoid any with soft spots or a strong odor. Fresh yuca should be used within a few days of purchase.
- Remove the core: The thin woody string running through the center of the yuca is tough and should be removed after cooking. It’s easiest to pull it out once the yuca is tender.
- Don’t skip the hot oil: Pouring hot oil over the garlic and citrus helps mellow the garlic’s bite and melds the flavors. Be careful—the mixture will splatter.
- Adjust the tang: If you can’t find sour oranges, use equal parts orange juice and lime juice. For a more authentic flavor, add a splash of white vinegar.
Serving Suggestions
Serve yuca con mojo as a side dish alongside roasted pork (pernil), grilled chicken, or Cuban-style black beans and rice. It also works well as a base for shredded beef or as a hearty appetizer. Garnish with extra cilantro or a squeeze of lime just before serving.
Variations
- Spicy mojo: Add 1 minced habanero or jalapeño to the mojo for heat.
- Garlic-heavy: Increase the garlic to 6 cloves for a more pungent kick.
- Fried version: After boiling, pan-fry the yuca in olive oil until golden before adding the mojo.
- Herb swap: Replace cilantro with flat-leaf parsley or fresh oregano.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The yuca will absorb the sauce, so you may want to add a little extra olive oil or citrus juice when reheating. Reheat in a skillet over medium heat, or microwave in 30-second bursts until hot. Avoid freezing, as the texture of the yuca becomes mealy after thawing.
Frequently Asked Questions
What is yuca? Yuca, also called cassava, is a starchy root vegetable native to South America. It has a mild, slightly sweet flavor and a texture similar to potato, but more fibrous.
Can I use frozen yuca? Yes, frozen yuca is a convenient substitute. Thaw it completely and skip the peeling step. Reduce the boiling time to about 15 minutes, as frozen yuca is often pre-cooked.
What if I can’t find sour oranges? Combine 1/3 cup fresh orange juice with 2 tablespoons fresh lime juice. This mimics the tangy acidity of sour oranges.
Why is my yuca stringy? Yuca has a central woody core that should be removed after cooking. If you skip this, it can be fibrous. Also, overcooking can make the flesh mushy while the core remains tough.
Can I make the mojo ahead? Yes, the mojo can be made a day in advance and stored in the fridge. Bring it to room temperature before pouring over hot yuca.
Is yuca the same as yucca? No. Yuca (cassava) is an edible root. Yucca is a desert plant with spiky leaves and inedible roots. Always buy yuca labeled for food.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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