Yuca is a starchy root vegetable with brown skin and white flesh that Cubans eat instead of potatoes. Getting fresh yuca can be tricky. Frozen yuca tends to turn out more consistently tender and perfect. Yuca has a bland taste all by it self, but when smothered with mojo it is delicious.
- 2 pounds Yuca
- 8 cups water
- 1 tablespoon salt
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 medium onion sliced
- 3/4 cup Naranja Agria or (substitute 2 parts lemon juice to 1 part orange juice)
- 4 tablespoons garlic, chopped
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- salt & pepper to taste
Peel and thoroughly clean the yuca then cut it into chunks (about 2″ to 3″ in lencth). Place in large pot.
Pour the water, salt, onion powder, garlic powder and onion into a large saucepan and bring the water to a boil. Add the yuca and bring the water to a boil, a second time. Reduce the heat to low and cook uncovered for approx 15 to 20 minutes or until the yuca is tender.
Once the yuca is fork tender, drain and remove any fibers from the center. Place the yuca and the onion in a serving bowl.
In a medium bowl gently whisk the Naranja Agria, chopped garlic, oregano, cumin, salt & pepper and set aside.
Pour the mojo over the yuca and onions, mix well and serve.
makes 4-6 Servings