Goya frozen yuca
Goya frozen yuca

Yuca, or cassava, is a long and tapered root vegetable popular in Puerto Rican cuisine that is most popular around the Christmas holidays. My favorite method of preparing yuca is by simply dressing it in an onion based mojo sauce. I made this as part of the menu for my son’s baptism and it was very well received. It was there and then that I realized how the foods that I sometimes discount as being “too simple” can wow others.

Fresh yuca is hard to find in most midwest markets, but Goya sells the frozen kind, that works just as well. That is what I buy, as it saves me the time it takes to peel the fresh variety.

Making Yuca al Mojo is very simple, it will take you no more than 30 minutes from beginning to end!

Yuca al Mojo

Yuca al Mojo

2 lbs frozen yuca, cut into 1 inch pieces
1/2 cup extra virgin olive oil
1 large onion
6 cloves of garlic, crushed
1 TB whole peppercorns
1 bay leaf
1/4 cup white vinegar

1. Bring 2 quarts of salted water to a rolling boil, add yuca and cook for approximately 20 minutes, till fork tender. Drain, set aside to cool.
2. In a skillet, heat the olive oil and cook the onion for 10 minutes till transluscent.
3. To the skillet, add the garlic, peppercorns, and bay leaf. Cook for an additional 3 minutes.
4. Add the vinegar, and cook for an additional 2 minutes. Remove from the heat.
5. Yuca contains a membrane that runs through the center of the root. After the yuca cools off, remove the membrane with a paring knife, and transfer to a serving bow.
6. Pour the onion mixture over the yuca and mix till combined.
7. Enjoy!!!