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Cuban-inspired Yuca con Mojo

Watch how to make it here

Yuca con mojo is a traditional Cuban side dish made with yuca root (cassava). It has a bright, tangy flavor and a garlicky kick from the mojo sauce. It is a simple dish packed with flavor and perfect as a side dish for any meal.

Notes:

  1. Frozen cassava (yuca) can be used instead to save time on peeling the outer bark and inner peel. This can be found in a bag in the freezer section of most Asian grocery stores.
  2. Store leftovers in the fridge for up to 3 days.

Prep Time

10 min

cooking time

30 min

Servings

4

total time

40 min

Difficulty

Medium

Ingredients

1
1 10-inch yuca (also known as cassava)
2
1/2 red onion, sliced
3
5 cloves garlic, minced
4
4 tbsp olive oil
5
1/2 juice of a lime
6
1 tsp salt
7
0.5 tsp black pepper

Cooking Instructions

1
1
Heat up 4 cups of water in a medium sized pot until boiling.
2
2
Meanwhile, cut the yuca in 3 sections. Remove the outerbark and inside peel by cutting a vertical slit on the side of one of the pieces. Use your knife to gently lift the two layers (the outerbark should be brown and the inner peel is a light pink). This should reveal a clean, white inner flesh. Cut each piece in half lengthwise until you have 6 pieces. Use the edge of your knife to remove the woody fibrous core in the center. Repeat for all other pieces.
3
3
Rinse the yuca pieces with water and add to the pot of boiling water. Simmer for 25-30 minutes.
4
4
Heat up olive oil in a pan. Add the red onion and cook for 5 minutes. Once the onions have softened, add the garlic and cook for another few minutes. Season with salt and black pepper.
5
5
Carefully pour the garlic onion sauce over the yuca and enjoy immediately.
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ABOUT AUTHOR
Hi, I'm Tiff!

Tiff Loves Tofu is a blog all about simple and delicious plant-based recipes, largely influenced by my culture and life experiences. I hope to show people that cooking wholesome, vibrant plant-based meals is not only easy but it is loads of fun. So, let’s get cooking!

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