Yuca con Mojo

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Place the yuca chunks in a large pot and cover with water and salt. Bring to a boil over high heat.

   Ca. 10 min.

   Kokkens note: Ensure the yuca is fully submerged in water for even cooking.

2. 2

   Once boiling, reduce the heat to medium-low, cover, and simmer for 20-25 minutes, or until the yuca is very tender and easily pierced with a fork.

   Ca. 25 min.

   Kokkens note: Cooking time can vary depending on the freshness and size of the yuca.

3. 3

   While the yuca cooks, prepare the mojo sauce. In a small bowl, combine the sour orange juice and lime juice.

   Ca. 2 min.

   Kokkens note: If sour oranges are unavailable, you can substitute with a mix of orange and lime juice (3:1 ratio).

4. 4

   Heat the olive oil in a small skillet over medium heat. Add the minced garlic and sliced yellow onion.

   Ca. 1 min.

5. 5

   Sauté for 3-5 minutes, until the garlic is fragrant and the onion is softened and translucent, being careful not to burn the garlic.

   Ca. 4 min.

6. 6

   Remove the skillet from the heat and carefully pour in the citrus juice mixture. It will sizzle. Stir well to combine.

   Ca. 1 min.

7. 7

   Once the yuca is tender, drain it thoroughly. Transfer the yuca to a serving dish.

   Ca. 1 min.

8. 8

   Pour the warm mojo sauce over the cooked yuca. Gently toss to coat all the pieces.

   Ca. 1 min.

9. 9

   Garnish with fresh parsley, if desired, and serve warm.