Side Dish: United States – Puerto Rico – Yuca al Mojo

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Additional 10 min

Total 50 min

Ingredients

- 2 lb (900 g) yuca (cassava), peeled and cut into 2–3 inch/5–7 cm pieces
- Water, enough to cover (about 8 cups / 2 L)
- 1 1/2 tsp (8 g) kosher salt, for boiling
- 1/3 cup (80 ml) extra-virgin olive oil
- 8 cloves garlic, minced (approx. 2 oz / 60 g)
- 1 small white onion, thinly sliced (about 4 oz / 115 g)
- 2 tbsp (30 ml) fresh bitter orange juice or 1 tbsp (15 ml) fresh orange juice + 1 tbsp (15 ml) fresh lime juice
- 1/2 tsp (2.5 g) kosher salt, or to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh cilantro or culantro (optional) for garnish
- Lime wedges for serving (optional)

Instructions

Short Description:
Boiled yuca (cassava) dressed with a bright Puerto Rican mojo of garlic, olive oil, onions, and citrus that soaks into the tender tuber for a simple, aromatic side dish.

Regional Notes:
This Puerto Rican version uses peeled yuca boiled until tender and a mojo made with plenty of garlic, olive oil, thinly sliced onion, and citrus (traditionally naranja agria/sour orange or a lime/orange mix). The technique of removing the fibrous core of the yuca and pouring the warm mojo over hot yuca is characteristic of the island style.

1. Rinse the peeled yuca pieces under cold water to remove any dirt. Place yuca in a large pot and add enough water to cover (about 8 cups / 2 L). Add 1 1/2 tsp kosher salt.
2. Bring to a boil over high heat, then reduce to a gentle simmer. Cook until the yuca is very tender and a fork passes easily through, about 20–30 minutes depending on piece size.
3. Drain the yuca and let cool slightly until safe to handle. Using a sharp knife, split each piece lengthwise and remove the fibrous, stringy core from the center; discard the core.
4. While the yuca cooks, make the mojo: heat the olive oil in a small skillet over medium-low heat. Add the thinly sliced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
5. Add the minced garlic to the skillet and cook just until fragrant and lightly golden, about 30–45 seconds. Do not let the garlic brown.
6. Remove the skillet from the heat and stir in the orange and lime juice (or bitter orange), 1/2 tsp kosher salt, and black pepper. Taste and adjust seasoning; the sauce should be bright and garlicky.
7. Place the hot yuca on a serving platter and pour the warm mojo evenly over the pieces so the yuca soaks up the sauce. Let rest for 5–10 minutes to absorb flavors.
8. Garnish with chopped cilantro or culantro and serve warm with lime wedges on the side. Yuca al Mojo pairs well with roast pork, grilled fish, or rice and beans.