Yuca with Mojo — A warm, garlicky Cuban classic
Bright, buttery pieces of cassava get a punchy citrus-garlic finish in this easy side dish. Yuca with Mojo is simple to make, feeds a crowd, and pairs beautifully with grilled proteins or a weeknight roast. If you like breezy, flavorful sides that travel well for potlucks, this recipe is for you — and you can even pair it with light meal plans like 5-day juice fast recipes for fresh, seasonal inspiration.
Why You’ll Love This Yuca with Mojo :
- Bold citrus-garlic flavor that brightens any plate
- Makes a large batch — great for meal prep and potlucks
- Simple pantry ingredients and quick hands-on time
- Gluten-free and naturally dairy-free (use a splash of olive oil instead of butter)
- Family-friendly: mild, buttery yuca kids usually love
Ingredients Needed :
Produce
- 2 lb yuca (cassava), peeled and cut into 2–3-inch chunks
- 3–4 cloves garlic, minced
- 2 tbsp chopped fresh cilantro
Sauce & fat
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lime juice (about 1 lime)
- 1 tsp kosher salt, or to taste
Optional finishing
- Lime wedges for serving
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 Yuca with Mojo
Serve warm as a side to grilled chicken, pork, or fish. For a fuller meal, top with shredded rotisserie chicken and extra cilantro for a quick bowl. If you want a light, refreshing meal pairing, try matching this with bright beverage and meal ideas from seasonal juice and light-dinner suggestions to keep things balanced.
Tips for Success Yuca with Mojo
- Start with fresh yuca: look for firm roots without soft spots.
- Salt the boiling water well — yuca soaks up seasoning during cooking.
- Don’t overcook: it should be tender but hold together; check with a fork at 20 minutes.
- Toast the garlic gently over medium-low heat so it softens without burning.
- Make the mojo ahead: it keeps in the fridge 2–3 days and brightens reheated yuca.
- For a smoky edge, finish with a sprinkle of smoked paprika or a drizzle of browned butter. Also try a comforting bowl like the bacon cheddar gnocchi soup when you want something heartier.
variation (if any)
- Mojo Verde: swap cilantro for parsley and add 1/4 cup of white wine for a greener, tangier sauce.
- Crispy Yuca: after boiling, toss chunks with a little oil and roast at 425°F for 20–25 minutes until edges crisp.
FAQs
Q: How do I peel yuca without wasting too much?
A: Cut off both ends, make a shallow lengthwise slit through the tough skin, then pry the peel away with your fingers or a knife. The thick skin comes off easier than potato skin.
Q: Can I use frozen yuca?
A: Yes—thawed frozen yuca works fine. Adjust boiling time since frozen pieces may cook faster; check for tenderness after 15–20 minutes.
Q: Is yuca the same as yucca?
A: No. Yuca (cassava) is the starchy root used in cooking. Yucca refers to a decorative plant and is not edible.
Q: Can I make the mojo less acidic?
A: Reduce lime juice to 1 tbsp and increase olive oil to 4 tbsp for a milder, richer sauce.
Q: How should leftovers be stored?
A: Keep yuca and mojo refrigerated in separate airtight containers for up to 3 days; reheat gently and drizzle fresh mojo before serving.
Ingredients
Produce
- 2 lb yuca (cassava), peeled and cut into 2–3-inch chunks Look for firm roots without soft spots.
- 3–4 cloves garlic, minced Toast gently over medium-low heat.
- 2 tbsp chopped fresh cilantro Can be substituted with parsley for a variation.
Sauce & Fat
- 3 tbsp extra-virgin olive oil For sautéing garlic and making the mojo sauce.
- 2 tbsp fresh lime juice About 1 lime's worth.
- 1 tsp kosher salt Or to taste.
Optional finishing
- 2 pieces lime wedges for serving To garnish the dish.
Instructions
Preparation
- Peel and cut the yuca into chunks.
- Boil the yuca in salted water until tender, about 20-30 minutes.
Cooking
- 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.
