recipe

Yuca with Garlic Sauce / Yuca Con Mojo Criollo

Serves 4

What you’ll need:

Yuca with garlic sauce

  • 3 large or 4 medium yuca (about 2 pounds), peeled and cut into 3-inch chunks, or 1 (2.5 pound) bag frozen yuca
  • salt
  • Mojo Criollo (see recipe, page 21)

mojo criollo

  • 1/2 cup olive oil
  • 10 to 12 garlic cloves, minced
  • 1 medium yellow onion, grated
  • 2 teaspoons salt
  • 1/2 teaspoon white pepper
  • 3/4 cup sour orange juice, or a mixture of equal parts lime juice and grapefruit juice

Instructions:

YUCA

To make the yuca, fill a large pot with water, add the yuca and salt to taste, and bring to a boil. Boil, uncovered, for 5 minutes, then reduce the heat to medium-low and cover. Cook for 1 hour to 1 hour and 15 minutes, until the yuca is fork-tender.

Drain the yuca and serve it hot, with mojo criollo.

MOJO CRIOLLO

Heat the oil in a medium saucepan over medium-low heat. Add the garlic, onion, salt, and pepper and sauté for 10 to 15 minutes. Remove from the heat and add the sour orange juice or the lime/grapefruit juice combination. Set aside to cool to room temperature.

Note: The mojo will keep for up to a week, covered and refrigerated.

Recipe from: Versailles p. 143

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Funding for the Florida Heritage Foods Initiative: Connecting Local Food with Local Culture in Florida Farmers Markets was made possible by the U.S. Department of Agriculture’s (USDA) Agricultural Marketing Service through grant Agreement Number 21FMPPFL1026-00. Its contents are solely the responsibility of the authors and do not necessarily represent the official views of the USDA.

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