Yuca Con Mojo (Cuban style)

4 standard portions

Source field check · Original source retained

View original recipe

Ingredients

• 1 ½ Ib of yuca (fresh or frozen (612g))
• 2 tsp pink salt ((12g))
• 1 tbsp onion powder ((7g))
• 1 tbsp garlic powder ((8g))
• 2 tbsp olive oil ((28g))
• 1 large red onion (sliced)
• 4 garlic cloves (minced)
• ½ cup fresh orange juice mixed with ¼ of lemon (this will make sour orange)
• 1 tsp oregano ((2g))
• 1 tsp cumin ((2g))
• ½ tsp black pepper ((1g))
• 1 tbsp maple syrup (or use agave nectar (20g))
• 1 tsp himalayan pink salt (or according to taste (6g))

Method

1. Chop off both ends of the yuca so the flesh is exposed and stand the yuca upright, then use a paring knife to cut downwards to remove the bark and the pink skin underneath.
2. Once peeled, cut the yuca lengthways down the middle then in half so you should be left with 4 strips of yuca before cutting into smaller chunks (about 4 inches each).
3. Run the knife along the middle of each piece of yuca to pluck out the fibrous string. Don't worry if each chunk doesn't contain the string just continue until all of the yuca is checked then discard the little string if found.
4. Place the yuca in a saucepan with just enough water to cover then add the pink salt along with the onion and garlic powder.
5. Bring the pot to the boil, reduce the heat to medium, cover and simmer until tender
6. Drain off the excess water and set aside.
7. Prepare the mojo sauce by adding the olive oil in a frying pan on medium heat then saute the garlic and onions until soft (not golden).
8. Quickly add the orange juice, lemon juice, oregano, cumin black pepper, maple syrup and pink salt to the frying pan and stir until everything is combined.
9. Carefully add the small pieces of yuca to the frying pan with the mojo sauce and simmer for 5 minutes before serving.