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Yuca
al Mojo (Yuca with Garlic Sauce)
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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 |
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Peel and cut into large chunks: |
| 1 - 2 |
lbs |
yuca |
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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. |
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Serve immediately. |
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Notes &
Variations:
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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.
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Test the yuca 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.
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