Yuca al Mojo (Yucca with Garlic Sauce)
To make the mojo, stir together:
1/2 c olive oil
1/4 c fresh lime juice
1/4 c orange juice
2 T mashed garlic
   
  Peel and cut into large chunks:
1 - 2 lbs yucca
    Place in a pot and cover with cold water.  Bring it to a boil, and then add 2 cups of cold water to interrupt the boil - this ensures that the root will open and expose the tough, wick-like core.  Boil until tender, then add some salt to the water and let sit for 5 minutes.  Drain, remove the wick, and toss with the mojo dressing.
  Serve immediately.
Notes & Variations:
  1. In Cuba, the mojo is often made using only lime juice or the juice of Seville oranges (also called bitter or sour orange juice).  You can also try using the tart juice of blood oranges.
  2. Test the yucca for doneness as you would a potato.  It's ok to overcook it, but the result will be more like mashed potatoes than chunks of boiled root vegetable.