Recipes Gradient

Yuca con Mojo Sauce

BY Olga Reyes

Ingredients Tender yuca is served warm and drizzled with a classic mojo sauce made from olive oil, garlic and vinegar.
1 24-ounce bag of frozen yuca or 2 fresh yuca
6 garlic cloves
½ cup olive oil
½ teaspoon vinegar
1 pinch salt, or to taste
1 pinch oregano
Prepare the yuca according to package directions. Fresh yuca: Cut into 3-inch pieces; peel with a sharp knife. Place yuca in a large pot with 1 teaspoon salt and cover with water. Bring to a boil and cook for 20 minutes or until just tender. Do not overcook or it will get mushy. When done, carefully remove woody, spiny centers by just pulling them off with a fork. Let the yuca sit in the warm water until ready to serve. Meanwhile, make mojo sauce. Heat a small skillet over medium heat, combine the remaining ingredients, and warm on low until you just begin to smell the garlic. Do not let it simmer, or let the garlic color at all. It should just be warm. Drain yuca and transfer to serving dish. Drizzle mojo over top and serve warm. This is a side dish, or can be served for lunch with a salad.