Yuca con Mojo

Name: Yuca con Mojo
Total time: 45 min
Yield: 6 servings
Ingredients: 2 pounds yuca (see Note); 1/4 cup kosher salt; 1 cup olive oil; 1 large white onion, sliced into thin circles; 5 large garlic cloves, minced; 1 teaspoon whole black peppercorns; 2 dried bay leaves; 1/2 teaspoon kosher salt; 1/4 cup white vinegar

By Von Diaz

Published March 24, 2021

Yuca con Mojo — Christopher Simpson for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks.

Total Time: 45 minutes
Rating: 4(173)
Comments: Read comments

Yuca is among the most commonly eaten viandas — the local word for starchy fruits and vegetables, such as plantain and taro — in Puerto Rico. It is the root of the cassava, an extraordinarily resilient plant that was the principal food of the Indigenous Taínos of the island. Among its many preparations, this is my favorite: boiled yuca doused in a garlicky citrus mojo dressing, my grandmother’s recipe. She never wrote it down, but my mother had it deep in her memory, and we cooked it together for this version you see here. The mojo will keep for several weeks in the fridge, and is also delicious on crispy fried tostones, roasted vegetables and fish.

Featured in: Von Diaz’s Essential Puerto Rican Recipes

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Ingredients

Yield:6 servings

For the Yuca

2pounds yuca (see Note)
¼cup kosher salt

For the Mojo

1cup olive oil
1large white onion, sliced into thin circles
5large garlic cloves, minced
1teaspoon whole black peppercorns
2dried bay leaves
½teaspoon kosher salt
¼cup white vinegar

Ingredient Substitution Guide

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Preparation

Step 1
Fill a large pot with water and bring to a boil over high heat.
Step 2
Prepare the yuca: Fill a large bowl with water. Peel the yuca with a sharp peeler or paring knife, then chop it into 2-inch pieces, tossing them in the bowl of water as you go to avoid discoloration.
Step 3
Make the mojo: Bring olive oil to a simmer in a deep skillet over medium heat. Add onion, garlic, peppercorns, bay leaves and ½ teaspoon salt, stirring well to incorporate. Cook until the onions are translucent and soft, stirring often and being careful not to let the onions brown, about 5 to 7 minutes. Remove from heat and add vinegar, and add salt to taste.
Step 4
Once water is at a rolling boil, add ¼ cup salt, then carefully add yuca. Boil for 20 to 30 minutes, until a sharp knife goes through easily, careful not to let yuca overcook and become mushy.
Step 5
Drain yuca and transfer to a serving dish. Pour over warm mojo and serve.

Tip

Fresh yuca can be found at most Hispanic groceries, and at international farmers’ markets. They are sealed in wax, and when selecting look out for cracks or signs of mold. You can break off the end to inspect and ensure the flesh is white. Once peeled, inspect closely for black spots, green veins or discoloration. If they don’t run throughout, you can just cut off those pieces. If dark veins run through, do not eat, as it can be poisonous.

Ratings

4 out of 5

173 user ratings

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Private Notes

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Comments

Mari4 years ago

Yes, you can use the frozen kind, although I prefer not to use Goya. I also add sliced green pimento stuffed olives. Add fresh lemon juice when boiling and in the mojo.

essvee4 years ago

Where’s the citrus?

Dave B4 years ago

I'm with you on that, thinking perhaps some orange juice and zest (or lime) was accidentally omitted in the recipe. Maybe they'll make a correction.

Helder1 year ago

Hmph. Wish I would have read these comments before cooking. Yes, I also feel that the vinegar was a wrong turn on Acid Avenue. Should have gone with the sour orange substitute. Drat. Now I have 2Lbs of yuca German potato salad.

San Juan1 year ago

I think the confusion with the citrus is that maybe this is the recipe for escabeche, not mojo. This is how we make escabeche in our house, with the plantains from our back patio.

David2 years ago

I feel like it should be boiled like potatoes - placed in cold water and brought to a boil. After 25 mins the exterior was mushy and interior was still raw. I also did not realize the yuca would naturally split in half so I’m glad I didn’t split the 2 inch cylinders beforehand.

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