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Yuca con mojo is a traditional Cuban side dish that consists of yuca (also known as cassava) served with a flavorful garlic sauce known as “mojo.”
I love serving it with congri and pernil for an authentic Cuban dinner meal.
This yuca con mojo recipe has been in my family for years! It’s full of flavor, super easy to make, and goes great with rice and meat. For more of my favorite Cuban recipes, check out this rabo encendido, crockpot picadillo, and chicharos.
INGREDIENTS YOU’LL NEED
- Yuca – I prefer using frozen yuca but feel free to use fresh yuca instead. If using fresh, make sure to peel the yuca.
- Garlic – Fresh garlic is a must!
- Olive Oil – Any type of oil works for this recipe.
- Sazonador – If you can’t find sazonador at your local super market, feel free to use adobo or just salt and pepper.
- Cilantro – Optional.
- Lime Juice – Lemon juice works as well.
- Salt – Season the yuca generously with salt otherwise it will turn out bland.
HOW TO MAKE IT
- In a small bowl, combine the raw garlic and sazonador until well combined.
- Place the frozen yuca (without thawing) into a pot and submerge it in cold water. Boil for 25 minutes, then drain the water. Refill the pot with water, add salt, and continue cooking for an additional 15 minutes or until fork tender.
- Drain the yuca and place it on a serving dish and top it off with the raw garlic mixture and lime juice.
- Add the olive oil to a small skillet and cook it over high heat for 1-2 minutes or until it gets hot.
- Pour the hot oil over the yuca and allow it to rest for 1-2 minutes before serving.
- Garnish it with fresh cilantro and onions, if desired, and enjoy!
PRO TIPS
- Remove and discard the rough, string-like parts on the yuca. You’ll know them when you see them. They look like very thick twine. You can do it before boing the yuca or after it’s fully cooked through. I find it easier to remove after the yuca is cooked.
- Be careful when you pour the hot olive oil over the yuca, it may splatter.
STORAGE & REHEATING
This yuca con mojo will last in the fridge for up to 3-4 days. Simply reheat in the microwave until heated through.
Tried this yuca con mojo recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook or Pinterest!
Yuca con Mojo
Ingredients
- 1.5 lbs yuca, frozen
- ½ cup olive oil
- 4 garlic cloves
- 1 lime, juiced
- cilantro
- 2 teaspoons sazonador
- salt to taste
Instructions
- In a small bowl, combine the raw garlic and sazonador until well combined.
- Place the frozen yuca (without thawing) into a pot and submerge it in cold water. Boil for 25 minutes, then drain the water. Refill the pot with water, add salt, and continue cooking for an additional 15 minutes or until fork tender.
- Drain the yuca and place it on a serving dish and top it off with the raw garlic mixture and lime juice.
- Add the olive oil to a small skillet and cook it over high heat for 1-2 minutes or until it gets hot.
- Pour the hot oil over the yuca and allow it to rest for 1-2 minutes before serving.
- Garnish it with fresh cilantro and onions, if desired, and enjoy!
Notes
- Remove and discard the rough, string-like parts on the yuca. You’ll know them when you see them. They look like very thick twine. You can do it before boing the yuca or after it’s fully cooked through. I find it easier to remove after the yuca is cooked.
- Be careful when you pour the hot olive oil over the yuca, it may splatter.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
