Yuca with Mojo

• Produce

  • 5 Garlic coves
  • 1 Onion, medium sweet or yellow thin

• Condiments

  • 1/4 cup Lime juice, fresh

• Baking & Spices

  • 1 Red pepper flakes
  • 1 tsp Salt

• Oils & Vinegars

  • 1/2 cup Olive oil

• Liquids

  • 6 cups Water

• Other

  • 2.5 pounds fresh or frozen yuca

Found on hispanickitchen.com

Description

Directions

• If using frozen yuca, follow the packaged instructions on how to best boil. If youre lucky enough to have fresh yuca, peel the roots, and cut into 5 inch pieces, ensuring all pieces are similar in size so they cook evenly.
• Bring 6 cups of water to boil in a large stock pot. Add salt to taste and the yuca.
• Cook the yuca 15-20 minutes until tender. You should be able to easily slide in a fork. Remove from the water and set aside.
• In a skillet over medium low, heat the olive oil. Add the onions, garlic, and salt. Cook, stirring occasionally for 10-15 minutes, until the onions are translucent. Pour in lime juice and cook mojo for 2 more minutes.
• Add mojo to the plate of yuca, or you can also serve it on the side so each guest decides how much mojo to put on their boiled yuca.