Yucca con Mojo Cubano

4 May

The first Mojo I learned about was this – the Cuban Mojo you eat with yucca or with black beans and rice.  The now famous drink in the diminutive, Mojito, has been an acquired taste in the last few years…  This Cuban Mojo over Yucca is a staple at ANY and EVERY Cuban household, and something my family in Miami always makes for me, especially now that I am vegetarian.

Cuban Mojo is delicious – the best “sauce” to pour over anything.  To me, it’s just glorious.  It’s the only decent accompaniment to eat with boiled yucca.  Once you learn how to make it, I am sure it will find its way pairing a lot more than just yucca.  I am almost sure this mojo is the culprit of why I need to squirt lemon juice on arroz moro (black beans and rice).

Try it today… you’ll be a convert immediately!!!

 

YUCA CON MOJO CUBANO

1 yucca root, peeled and cut and middle thread removed or a few pieces of frozen yucca
½ cup of extra-virgin olive oil
½ onion, sliced thinly
3 garlic cloves, finely minced or grated
The juice of 1 lime or limón criollo
Salt to taste, for the boiling water and for the mojo
 
  1. In a medium pot with water, add the yucca root pieces and salt and bring to a boil.  Salt the water as if you were boiling pasta.  Water should only barely cover the yucca.  I am lazy, so I buy sometimes the frozen yucca kind.  It works very well and it always turns out soft when boiled.  Yucca can have a tendency to turn out hard; it’s a crap-shoot.  
  2. While the yucca boils away, in a small saucepan over low heat add the olive oil, the onion and the garlic.  Let the onions and garlic soften and simmer slowly in the oil.  Add salt to taste.  I tend to season well, about ½ tbs, but I have to be honest, I do not measure.
  3. When the onions are softened, the garlic is cooked, but none have gotten any color, turn off the heat and add the juice of the lemon.  The oil will cloud a bit, but that’s the measure of a true mojo… lemony tangy goodness with the punch of the garlic and onion… YUMMM!!!
  4. When the yucca is fork tender, drain and serve with spoonfuls of mojo over it.

 

This is the perfect side dish with any Cuban dish… I particularly like it with black beans and rice.   And that’s an upcoming lesson.

4 comentarios to “Yucca con Mojo Cubano”

  1. Mike of Mike's Table mayo 7, 2008 a 4:29 pm #

    I always see yucca but never had a clue what to do with it. This sounds tasty, so maybe its time I bring some home to give this a try!

  2. Karol diciembre 20, 2009 a 4:22 pm #

    Hi, I wish you had your own Vegeterian website. My parents are vegetarian like u, and I go to great lengths to find new TASTY Vegeterian dishes to make for them…would you let me know if you have other favorite things to eat and how to make them?

    This dish is very tasty, and I read, oh, at least 30 other recipes before finding the winner, yours!

    Most recipes call for squeezing the lime juice on the cooked yuca (and here you thought you were lazy, huh?), then they add the garlic-onion sauteé, but it doesn’t taste the same.

    Thank you for this tasty way to eat my plain Yucca! I’m certain my parents will love it!

  3. Ricky Ricardo diciembre 24, 2011 a 1:24 am #

    This is an easy but delicious recipe! I found the recipe here and now is a must at my table. Thanks for sharing Madelyn!

    Ricky Ricardo

  4. Chabd diciembre 15, 2012 a 7:01 pm #

    Tested today and approved ! Thanks !

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