Elida Proenza's Yucca Con Mojo

1. 1

   Cut the yucca into 2-in pieces and peel with a paring knife.

2. 2

   Cut the large pieces in half so that all are of uniform size.

3. 3

   Bring ar least 2 quarts salted water to a boil.

4. 4

   Add the yucca and cook for 20 minutes or until cracks begin to appear in the center (of the yucca.)

5. 5

   Add 1 cup cold water.

6. 6

   Cook the yucca for 5 to 10 more minutes, or until very soft.

7. 7

   Meanwhile, make the mojo.

8. 8

   Finely chop the garlic, and, in a mortar and pestle, pound it to a paste with the salt and pepper.

9. 9

   Stir in the lime juice and correct the seasoning.

10. 10

    Just before serving, heat the olive oil in a small frying pan and pour it into the garlic mixture.

11. 11

    Stand back - it may spatter.

12. 12

    Drain the yuca and pull out any fibers.

13. 13

    Arrange on a platter or plates and pour the hot mojo on top.

14. 14

    Garnish the yuca with thinly sliced onion and serve

* Per serving · 4 servings · Values may vary.

No additional tips available.