Dinner · 45 min · caribbean

Yuca con Mojo

Dinner decisions, handled: Yuca con Mojo pairs fresh yuca with garlic for a 45-minute Caribbean dinner. At 630 calories and 3g protein per serving, it fits easily into a high-protein day. Naturally vegan, it scales cleanly if you are cooking for more than one.

Ingredients

• 3 lb Fresh yuca
• 8 cloves Garlic
• 0.75 cup Olive oil
• 2 Lime
• 0.5 cup Sour orange juice
• 1 tbsp Sea salt
• 1 Red onion

Steps

1. Peel the yuca thickly — the skin is waxy and bitter — and cut into 3-inch chunks, removing the woody core. Boil in salted water 25 to 30 minutes until tender and slightly fluffy.
2. While it boils, gently warm the olive oil with the thinly sliced garlic until the garlic is soft and fragrant but not browned.
3. Off the heat, whisk in the sour orange juice (or lime juice), salt, and a pinch of cumin. The mojo should be sharp and garlicky.
4. Drain the yuca and arrange on a platter. Pour the hot mojo over everything and top with thinly sliced red onion.
5. Serve immediately as a side to roast pork or grilled fish. Simple, starchy, and the perfect vehicle for mojo.

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