Yuca with Mojo

Ingredients

• Yuca

  Chiquita

  886g

• Onions

  Raw

  1 small or 70g

• Garlic

  Raw

  5 cloves, minced or 15g

• Olive oil

  Salad or cooking

  ⅓ cup or 72g

• Sour Orange

  Badia

  4 tbsp or 58g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 tbsp or 6g

Directions

1. Add yuca to a large pot of water with salt. Bring the yuca to a boil on high heat then reduce to low. Cover and simmer for about 30 minutes until the yuca is fork-tender. Careful not to overcook it or you run the risk of the yuca getting too mushy.
2. Meanwhile, in a large saucepan, heat the olive oil at medium heat. Add the sliced onions and saute for 5 minutes until they are softened and translucent. Add in the minced garlic, a pinch of black pepper, and salt to taste (start with 1/4 teaspoon then adjust to taste). Saute the garlic for 30 seconds until fragrant then whisk in the sour orange juice until all is combined. Set aside.
3. Once the yuca is fork-tender, drain and pat them dry with paper towels then transfer them to a large bowl with a lid. Remove the stringy, fibrous core from the center of each piece of yuca with a knife, if desired.
4. Pour the hot garlic mojo sauce over the yuca making sure it is all well coated. Cover the bowl and allow it to cool for 10-15 minutes so the yuca absorbs the mojo. Serve immediately and enjoy!
5. Recipe by: Jamie Silva (source: https://asassyspoon.com/yuca/)