Warm, zesty, and impossibly simple, this recipe brings classic Cuban mojo to tender yuca for a side that sings. Yucca with Mojo is all about bright citrus, garlicky olive oil, and fresh cilantro—an easy weeknight upgrade or a show-stopping addition to a holiday spread. If you love bold citrus sauces, you’ll also enjoy the creamy cauliflower-cheddar soup with bacon as a cozy starter for a Latin-inspired meal.
Why You’ll Love This Yucca with Mojo
- Big flavor from just a few pantry staples — bright lime and garlic do the heavy lifting.
- Hands-off cooking: most time is passive boiling, perfect for multitasking.
- Family-friendly and easy to plate for weeknights or gatherings.
- Great make-ahead option — mojo can be made in advance and reheated or served room temperature.
- Naturally gluten-free and easy to pair with proteins or salads.
Ingredients Needed :
Yuca (starch)
- 2 lb yuca (cassava), peeled and cut into 2–3-inch chunks
Mojo sauce
- 3–4 cloves garlic, minced
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lime juice (about 1 lime)
- 2 tbsp chopped fresh cilantro
- 1 tsp kosher salt, or to taste
To serve
- Lime wedges for serving (optional)
Step-by-Step Instructions :
- Peel and cut the yuca into chunks.
- Boil the yuca in salted water until tender, about 20–30 minutes.
- In a separate pan, heat olive oil and sauté minced garlic until fragrant.
- Add lime juice, salt, and chopped cilantro to the oil and mix well to create the mojo sauce.
- Drain the yuca and serve drizzled with the mojo sauce.
Serving Suggestions Yucca with Mojo
Serve this yuca alongside roasted or grilled proteins — it’s perfect with chicken, fish, or pork. For an easy weeknight plate, pair with a bright salad and warm tortillas. If you want a richer side pairing, try it next to a creamy pasta like the creamy pasta with Boursin for a comforting contrast.
Tips for Success Yucca with Mojo
- Remove the fibrous core: yuca has a stringy center—slice it out after peeling for the best texture.
- Test doneness with a fork: yuca should be fork-tender but not mushy.
- Control the garlic heat: gently sauté, don’t brown the garlic, to keep the mojo bright rather than bitter.
- Taste and adjust salt and lime at the end — acidity fades slightly after cooking.
- For a fuller plate, serve with a pan-roasted protein like garlic butter beef with potatoes.
Variation Yucca with Mojo
- Spicy mojo: add 1/2 tsp red pepper flakes or a pinch of cayenne to the sauce.
- Citrus mix: swap half the lime for orange juice for a sweeter, aromatic sauce.
- Crispy finish: after boiling, toss yuca chunks in a hot skillet to crisp edges before drizzling mojo.
For a light, fruity finish to the meal, consider serving mango dessert like the mango mousse with whipped cream.
FAQs
Q: Can I cook yuca in a pressure cooker?
A: Yes — cook peeled, cut yuca with 1 cup water on high pressure for 10–12 minutes, then quick-release. Check for tenderness.
Q: Is yuca the same as yucca?
A: The edible root is spelled "yuca" (cassava). "Yucca" often refers to the ornamental plant; people commonly use both spellings in recipes.
Q: How long will mojo keep in the fridge?
A: Store mojo in an airtight container for up to 4 days. Reheat gently or serve at room temperature for best flavor.
Q: Can I use bottled lime juice?
A: Fresh lime juice is recommended for the brightest flavor, but bottled juice will work in a pinch — taste and adjust seasoning.
Yucca with Mojo
A vibrant side dish featuring tender yuca drenched in a bold citrus and garlic mojo sauce.
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
- 2 lb yuca (cassava), peeled and cut into 2–3-inch chunks
- 3–4 cloves garlic, minced
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lime juice (about 1 lime)
- 2 tbsp chopped fresh cilantro
- 1 tsp kosher salt (or to taste)
- Lime wedges for serving (optional)
Instructions
- Peel and cut the yuca into chunks.
- Boil the yuca in salted water until tender, about 20–30 minutes.
- Heat olive oil in a separate pan and sauté minced garlic until fragrant.
- Add lime juice, salt, and chopped cilantro to the oil and mix well to create the mojo sauce.
- Drain the yuca and serve drizzled with the mojo sauce.
Notes
Remove the fibrous core of the yuca for the best texture. Adjust salt and lime at the end for optimal flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Cuban
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Cuban, yuca, mojo, side dish, gluten-free, vegan