Yuca con Mojo
El Alma de la Cocina: Foundations & Marinades
If you grew up in a Cuban household, mashed potatoes were an afterthought; yuca was king. The secret to perfect yuca isn't just in the sharp, blistering garlic mojo—it’s in a generational trick called 'asustar la yuca' (frightening the yuca). By shocking the boiling water with ice, the tough exterior stays perfectly intact while the dense core cooks to a fluffy, fork-tender submission. We're using high-quality frozen yuca here, a fully sanctioned diaspora hack that spares you from wrestling a fresh root with a machete on a Tuesday night.
Ingredients
- frozen yuca chunks2 lb
- coarse kosher salt1 tbsp
- ice-cold water1 cup
- extra-virgin olive oil1/2 cup
- red or white onion1 med
- garlic cloves8
- fresh orange juice1/3 cup
- fresh lime juice2 tbsp
- fresh lemon juice1 tbsp
- dried oregano1 tsp
- ground cumin1/2 tsp
- fresh parsley or cilantro1 tbsp
Method
- 01
Submerge the frozen yuca chunks in a large pot with at least two inches of water and bring to a rolling boil.
Once the water is boiling rapidly, add the tablespoon of salt. Doing this after the water boils prevents the exterior of the tuber from toughening up.
- 02
Shock the boiling yuca with a cup of ice-cold water after fifteen minutes.
When the yuca begins to expand and look translucent at the edges, execute the abuela trick: pour the ice water directly into the pot. This sudden temperature drop frightens the yuca, stopping the outside from turning to mush while the core finishes cooking. Return to a simmer and cook for another 15 to 20 minutes until easily pierced with a fork.
- 03
Gently heat the olive oil, onions, and garlic in a skillet over medium-low heat.
Cook the onions for about three minutes until soft, then add the smashed garlic. Keep the heat low so the garlic sizzles gently and infuses the oil without browning—burnt garlic will render the entire mojo bitter and inedible.
- 04
Stir in the citrus juices and dry spices, bring to a brief bubble, and remove from heat.
Carefully pour in the orange, lime, and lemon juices along with the oregano, cumin, a pinch of salt, and pepper. Let the liquid bubble for exactly thirty seconds, then pull the pan off the heat. Let the sauce rest for at least five minutes so the flavors can marry.
- 05
Drain the tender yuca and immediately perform a quick surgery to remove the fibrous cores.
While the yuca is still steaming hot, use a fork to split the chunks in half and pluck out the tough, stringy vein running down the center of each piece. Discard these veins.
- 06
Baptize the hot yuca with the rested mojo and serve immediately.
Pour every drop of the garlic-citrus emulsion over the hot yuca. Tossing it while it's steaming ensures the root drinks up the sauce like a sponge. Garnish with chopped parsley or cilantro.
Notes
Save your leftovers for the ultimate day-after reward: yuca frita.
Do not throw away leftover yuca, even if it’s already covered in mojo. Tomorrow, cut it into thick fries and pan-fry them in hot oil until they are deeply golden and crispy on the outside, and fluffy on the inside.
Embrace the old-world fat.
If you want to tap into the deepest traditions of rural Cuba, replace a quarter cup of the olive oil with rendered bacon fat or pork lard (manteca).
From Cook Cuban in America.