Yuca Con Mojo
This is a simplified way of making this dish quickly and with less oil than the traditional version. This recipe will serve 2 people (or 1 if you really want, I won't tell anyone).
- 1 serving of frozen yuca (cassava), about 200 grams
- 1 tbsp olive oil
- 1 large shallot, sliced (approximately 1/2 cup)
- 4-6 garlic cloves (I go for 6 large ones)
- Juice of 1/2 small lemon
- Salt to taste
- Place frozen yuca in a sauce pan of boiling water. Boil for 10-15 minutes until a knife able to slice easily (similar to when boiling potatoes). Save the water.
- Heat olive oil separately in a skillet for 1-2 minutes at medium heat.
- Add shallots and garlic to the olive oil, stirring often for 3-5 minutes until the shallots become somewhat translucent. Don’t walk away or your garlic may burn, then yuck!
- Remove yuca from the boiling water and slice into 1 inch pieces.
- Add yuca to the skillet with shallots and garlic. Toss to combine.
- Add 1/4 cup of the boiling water. Continue heating and stirring until water reduced.
- Toss in the lemon juice and serve. My favorite is with black beans and guacamole (and roast pork for you omnivores out there).
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