Prepare to embark on a culinary journey that will transport your taste buds straight to the vibrant streets of Cuba! Yuca con Mojo Cubano is not just a side dish – it's a flavor explosion that will revolutionize your dinner table. Imagine tender, pillowy yuca bathed in a zesty, garlicky sauce that will make your mouth water before you even take the first bite. This traditional Cuban recipe is so incredibly delicious, it'll have your family and friends begging for seconds (and thirds)!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Cuban
Serves: 4 servings
Ingredients
- 2 lbs yuca, peeled and cut into chunks
- 1/2 cup olive oil
- 4 cloves garlic, minced
- 1/4 cup fresh lime juice
- Salt to taste
- 1/4 cup chopped cilantro (optional)
Instructions
- Wash and peel the yuca carefully, removing any woody core and cutting into large, even chunks approximately 2-3 inches long.
- Place yuca chunks in a large pot and cover completely with cold water. Add a pinch of salt to the water to enhance flavor during boiling.
- Bring water to a rolling boil over high heat, then reduce to medium heat and cook for 15-20 minutes until yuca becomes tender but not mushy. Test doneness by piercing with a fork - it should slide in easily.
- While yuca is cooking, prepare the mojo sauce. In a separate small pan, heat olive oil over medium-low heat.
- Add minced garlic to the heated oil and sauté gently for 1-2 minutes until fragrant, being careful not to burn the garlic.
- Remove garlic and oil mixture from heat and immediately stir in fresh lime juice. The mixture will sizzle, so be cautious.
- Once yuca is cooked, drain thoroughly in a colander and transfer to a serving platter.
- Pour the hot mojo sauce directly over the yuca, ensuring each piece is well-coated.
- Sprinkle chopped cilantro over the top for added freshness and garnish.
- Serve immediately while hot, allowing guests to enjoy the traditional Cuban flavor profile.
Tips
- Yuca Selection: Choose firm, white yuca roots without soft spots or discoloration. Fresh is always best!
- Peeling Perfection: Use a sharp knife and remove both the outer brown skin and the woody core carefully to ensure a smooth, tender texture.
- Cooking Hack: Don't overcook the yuca! It should be tender but not falling apart. Test with a fork - it should easily pierce the chunk but still hold its shape.
- Garlic Warning: When sautéing garlic, watch it like a hawk! Burnt garlic can turn bitter and ruin the entire mojo sauce.
- Sauce Timing: Pour the hot mojo sauce over the yuca immediately after cooking for maximum flavor absorption.
- Cilantro Option: If you're not a cilantro fan, you can skip it or substitute with fresh parsley for a similar fresh note.
- Serving Suggestion: Serve immediately while hot to enjoy the full depth of flavors and perfect texture. Pro tip: This dish pairs perfectly with grilled meats or as a spectacular side that'll steal the show at any Cuban-inspired meal!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
