Yuca al Mojo – Yuca with Onions and Garlic Sauce

There’s no better way to eat boiled yuca than with mojo and onions on top! Yuca al mojo is made from tender chunks of boiled yuca, drizzled with a citrus-garlic sauce and topped with crisp, tangy, red onions. It’s one of my favorite sides because it works with so many dishes, like pollo guisado, stewed beef or my favorite Mozambique chicken wings.

Why you’ll love this recipe

This yuca dish is sure to be a hit in your house because:

• It’s filling and satisfying. If you’re looking for side that sticks to your ribs, this is it! The texture of yuca is somewhere between a plantain and a potato, and the taste is mild and distinct.
• Tossed in homemade mojo, which is a brightly flavored citrus and garlic sauce. This version uses sour orange, but fresh lime juice works too. The acid from the sauce tenderizes the yuca, and adds a bright, citrus flavor.
• Topped with sautéed red onions for sweetness and crunch.
• Yuca al mojo reheats easily and tastes just as good the next day! Storing and reheating instructions are at the bottom of the post.

Ingredients

• Yuca – fresh is preferred but feel free to use frozen yuca if you’re in a pinch! Back in the day, you’d have to visit a Caribbean, Asian or African market to find it, but now most grocery stores carry it.
• Mojo ingredients – garlic, sour orange juice, olive oil, and white or cider vinegar. Sour orange juice has a mild, acidic flavor that isn’t as sharp as straight lime or vinegar. Most Latin markets sell it bottled, but some sell the oranges fresh.  If you can’t find it, substitute lime juice instead.
• Large red onion is sliced and cooked in the mojo, then poured over the yuca right before serving to add tanginess and crunch.

Peeling and slicing yuca

This is the part that intimidates most people but it’s not as hard as it looks! You’ll need a kitchen knife with a large, sharp blade Remember, frozen yuca is already peeled and cut up, so you can also use that.

1. Cut the ends off the yuca, then cut it into thirds. Slice each round down the middle using a sharp kitchen knife. You can refer to the photo below as a visual.
2. There’s a faint line where the skin meets the flesh of the yuca. Place your knife under the skin to loosen it from the flesh.
3. Keep going around each piece until all the skin is removed. Don’t worry about removing the vein (it’s the stringy line in the middle), you can remove that easily once the yuca is cooked.

Recipe steps with photos

Each of steps are listed here with photos.  To skip the visuals and get right to the recipe, just scroll down to the recipe card at the end.

Step 1: Place the peeled, sliced yuca in a large pot and add enough water to fully cover it. Add 1 tablespoon of salt, then bring to a boil over high heat. Once the water starts to boil, cover the pot and cook the yuca for 25-30 minutes or until soft.

Step 2: While the yuca boils, heat 2 tablespoons of the olive oil in a separate saucepan. Add the onions and garlic and let cook, just until fragrant. Add the sour orange juice, remaining oil and vinegar, and let cook until onions are slightly tender. Season with salt and pepper, cover and set aside.

Step 3: Once the yuca is soft, drain it and let it cool slightly. Use your fingers to remove the vein from the middle of each piece.  Place the yuca in a large bowl, pour the mojo and onions over it, toss and serve.

Helpful tips

• To speed things up, you can start boiling the water before you peel and slice the yuca. Just be careful when you add it to the pan — gently lower it into the boiling water, so it doesn’t splash!
• I like my yuca nice and soft, which is why I let it boil for 25-30 minutes or more. If you prefer yours to have a little more bite, boil it for less time and check the texture as it cooks.
• This recipe makes plenty of sauce — serve extra on the side or reserve some for leftovers!

Serving suggestions

Yuca goes with just about everything, and in in some cultures, it’s not considered a sin to serve more than one starch in the same meal. If you need ideas on what to serve it with, below are some dishes that I recommend.

• Chicken — I usually go with pollo guisado or Mozambique-style chicken wings
• Red meat — carne guisada (stewed beef) or pernil (roasted pork shoulder) both work really well
• Other sides — yellow rice, plain white rice, rice and beans, rice and black beans, or rice and pigeon peas

Reheating and storing leftovers

Leftovers can be stored in an airtight container in the fridge for up to 3 days. If you have mojo left over, store it in a mason jar or sealed container in the refrigerator. Reheating is easy, I prefer to use a steamer, but you can also use a microwave. Leftover mojo can be re-heated in a saucepan on the stove.

Other recipes you’ll love

If you love starchy side dishes, check these out:

• Yuca Fries
• Tostones (Fried Green Plantains)
• Fried Sweet Plantains
• Dominican Mangú (Mashed Plantains)
• Dominican Potato Salad (Potato Salad with Beets)
• Ensalada Rusa (Latin-style Russian Potato Salad)

 

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