What you’ll need:
Yuca with garlic sauce
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.
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