Yuca con Mojo

Jamie Silva’s yuca con mojo cooks selected fresh cassava and coats it with its own garlic mojo. Supplied thin white-onion slices and minced garlic soften in the selected extra-virgin olive oil before prepared sour-orange juice completes the sauce.

On the selected fresh-root route, the cassava is checked for firmness, peeled and cut into chunks with a sharp knife. It enters a large pot of salted water, comes to the boil over high heat, then simmers under a cover over low heat for about thirty minutes until tender.

A separate large saucepan heats the selected oil over medium heat. Supplied onion slices soften for five minutes, then supplied minced garlic, black pepper and salt cook for about thirty seconds. Prepared sour-orange juice is whisked into this mojo, which is held aside.

The cooked cassava is drained and patted dry with paper towels before moving to a large bowl with a lid. A knife may remove the fibrous core from each piece in the selected optional step.

The same hot garlic mojo is poured over the cassava and coats it well. The bowl is covered and the mixture cools for ten to fifteen minutes so the cassava absorbs the sauce, then it is served immediately.