This classic Cuban preparation of Yuca Con Mojo is something you’ll be thrilled you tried at home. Simply boiled yuca root tossed in a flavorful citrus garlic sauce is a no-fuss side dish with huge flavor.
Yuca root is a pretty common staple across the world and considering how versatile it is, it should be! You can find amazing preparations in every culture, but one of my absolute favorites has to be yuca con mojo.
It’s a traditional Cuban dish that combines simply boiled yuca with a variation on the classic mojo sauce. If you’ve never had mojo, imagine citrus, garlic, and herbs combined into one magnificent blend.
These traditional flavors on tender yuca is something my family really enjoys eating, and I love how easy it is to prepare as a side any night.
Why You’ll Love This Recipe
- It’s really simple to make but is filling and delivers a big flavor.
- Tons of health benefits from consuming yuca, like calcium and Vitamin C.
- Yuca is available year around, making this a great go-to side dish.
Cuban mojo uses pretty basic ingredients to develop irresistible flavors. Most of these should be available to you all year long at your grocery store.
- Yuca – You’ll need about 2 pounds. Make sure to peel both the outer skin and pink layer beneath it. Then slice it lengthwise and chop it into 2-3 inch pieces.
- Butter – This is essential for building an irresistible sauce, go for unsalted so you can season everything yourself.
- Garlic – You really need fresh garlic for the best flavor. 3 cloves, finely minced, is perfect.
- Onion – Use about ½ a yellow onion, diced. White onion or shallot would work too.
- Lime – I prefer fresh juice from about 2 limes here. Bottled will also work.
- Lemon juice – Again go for fresh lemon if possible, you’ll need about 3 for the best citrus kick.
- Salt & pepper – You’ll use both to taste.
- Parsley – This is totally optional, but I love a sprinkle of fresh parsley to garnish.
This is really a simple recipe, which is what makes it all the more impressive when you taste the intense flavor. You’ll need a pot for boiling the yuca and a skillet large enough to toss the pieces and sauce together.
Start with salted boiling water and add the pieces of yuca in to cook for about 30 minutes. You want it to be fork tender, just like potatoes, before you drain them. Let them cool in the colander while you prep the sauce.
To make a delicious, citrus garlic mojo sauce start with just one tablespoon of the butter in the skillet over medium heat. Add the garlic and onion to that and saute, stirring often, until the onion is translucent and tender. It takes about 5 minutes.
Finish the sauce for your yuca con mojo by adding all the citrus juice, the remaining butter, and salt and pepper to taste.
The yuca should be cool enough to handle by then, so remove the fibrous inner core from the pieces and discard them. Then, add remaining chunks to the citrus garlic butter in the pan. Toss it to coat all the yuca and serve with a generous sprinkle of chopped fresh parsley.
What you’ll end up with is a deliciously tender plate of yuca with mojo that can be served with any number of delicious mains. It’s such a versatile dish that you can serve it in the summer or the winter, and enjoy it all the same.
I hope you love this Cuban yuca. It’s just one tasty way that I’ve discovered as I’ve learned how to cook yuca. There are so many delicious yuca recipes out there! But you can also find lots of different year-round sides on the site, and I hope some of these inspire you too.
Cuban Yuca con Mojo (Yuca with Garlic Sauce)
- 2 lb. (900g) yuca root
- ½ cup (113g) butter
- 1 large onion , chopped
- 3 cloves garlic , minced
- 2 limes , juiced
- 1/3 cup lemon juice
- Salt and black pepper , to taste
- Fresh parsley , for garnish
- Trim off the yuca ends and slice the root into 2 or 3-inch pieces. Make a slit in the skin from top to bottom. Insert a knife under the skin and slightly twist it to loosen the skin. Alternatively, you can set each piece side up and cut the skin off using a knife.
- Get rid of both the waxy brown skin and pink layer inside. Also, if there are any dark areas on the white flesh, cut them off. If the discoloration runs through out the whole root, it may have gone bad and you have to discard it.
- Now you have to remove the woody core. Set each piece side up and cut in half lengthwise. Next, cut in half once again so the root is now quartered and the core is exposed. Cut if off from each piece. Lastly, cut into chunks.
- Transfer the yuca into a large pot and cover with water. Cover with a lid and bring to a boil. Cook on medium-low for about 30 minutes, until the root is fork tender. Drain and allow to cool.
- Heat a tablespoon of butter in a skillet. Add the onion and cook for 3-5 minutes, until translucent. Add the garlic and cook for 30 seconds more, until fragrant. Add the remaining butter, lime juice, and lemon juice. Season with salt and black pepper. Stir well and simmer on a low heat for about 10 minutes.
- Add the cooked yuca chunks into the skillet and toss with the garlic sauce. Garnish with fresh parsley.