This is a very popular Cuban side dish, and always served with most Cuban main dishes. Can also be served as an appetizer.
Serving Size: 6
1 1/2 lbs yuca (peeled, chunks)
1/2 cup olive oil
6 garlic cloves (minced)
1 cup large onion (sliced thin)
2/3 cup sour orange juice or lime juice
1/2 tspn oregano
1/2 tspn salt
1/2 tspn black pepper
You will need a big pot, because all the yuca has to be submerged fully in boiling water. If you can't find fresh yuca, frozen is also fine. Place the yuca in the pot, and fill up with water until yuca is fully covered. Bring water to a boil, and then lower to low and cover and simmer for half an hour. The yuca should be fork tender at this point. Drain the yuca and be sure to remove the roots.
For the mojo, you will need a large bowl. In a large bowl, pour the sour orange juice or lime juice, oregano, salt, pepper, garlic and sliced onion into the bowl and stir. Heat the olive oil over medium-high for 2 minutes, then when hot, pour olive oil into bowl. Be careful not to get burned, since some of it might splatter out. Mix the mojo ingredients and let sit for 30 mins. Then pour over the yuca and enjoy!