Ingredients
Method
Cook the Yuca
- Bring a large pot of salted water to a rolling boil.
- Add the frozen yuca and cook for 25 to 30 minutes, or until fork-tender.
- Drain the yuca and carefully remove any tough, fibrous cores from the center. Set aside.
Prepare the Mojo Sauce
- Heat olive oil in a skillet over medium heat until shimmering.
- Add minced garlic and sauté for about 1 minute until fragrant, but be careful not to burn it.
- Add sliced onion and cook until softened, about 3 to 4 minutes.
- Remove the skillet from the heat and stir in the fresh lime juice.
- Season with salt to taste.
Assemble the Dish
- Place the cooked yuca on a serving platter.
- Pour the mojo sauce over the yuca, making sure to coat it evenly.
- Garnish with fresh parsley or green onion for added flavor.
Nutrition
Notes
Pro Tips:
Choose yuca roots that feel heavy for their size with smooth, unblemished skin - avoid any with dark spots or soft patches because these indicate interior rot that you won't see until you peel, and rotted sections create bitter flavors that will ruin your entire batch. Salt your boiling water generously like pasta water, but add a splash of lime juice too - the acidity helps break down yuca's tough fibers faster and prevents that chalky texture that happens when yuca is undercooked, especially with older roots. After years of making this, I learned to test doneness by lifting a piece with a fork - perfectly cooked yuca should feel heavy and dense, not light and fluffy like potato, because yuca's starch structure is different and needs that firm, creamy texture. Make your mojo in a cold pan, then heat everything together slowly - this Dominican technique extracts more garlic flavor than adding garlic to hot oil, and you'll hear it gently sizzle without burning, creating that golden, aromatic oil our abuelas perfected. Storage & Meal Prep:
Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave until warm.
Choose yuca roots that feel heavy for their size with smooth, unblemished skin - avoid any with dark spots or soft patches because these indicate interior rot that you won't see until you peel, and rotted sections create bitter flavors that will ruin your entire batch. Salt your boiling water generously like pasta water, but add a splash of lime juice too - the acidity helps break down yuca's tough fibers faster and prevents that chalky texture that happens when yuca is undercooked, especially with older roots. After years of making this, I learned to test doneness by lifting a piece with a fork - perfectly cooked yuca should feel heavy and dense, not light and fluffy like potato, because yuca's starch structure is different and needs that firm, creamy texture. Make your mojo in a cold pan, then heat everything together slowly - this Dominican technique extracts more garlic flavor than adding garlic to hot oil, and you'll hear it gently sizzle without burning, creating that golden, aromatic oil our abuelas perfected. Storage & Meal Prep:
Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave until warm.
