Best 3 Yucca With Garlic Mojo Recipes

Embark on a culinary journey to savor the vibrant flavors of yucca with garlic mojo, a delectable dish that tantalizes the taste buds. This delightful creation, rooted in the rich culinary traditions of Latin America, showcases the versatility of yucca, also known as cassava, a starchy root vegetable with a subtly sweet flavor and tender texture. This comprehensive guide presents an array of tantalizing yucca with garlic mojo recipes, each offering a unique twist on this classic dish.

From the traditional yucca with garlic mojo recipe, featuring tender yucca chunks infused with the aromatic flavors of garlic, olive oil, and zesty lime juice, to the innovative yucca fries with garlic mojo, where crispy yucca fries pair perfectly with a tangy garlic mojo dipping sauce, this collection caters to diverse culinary preferences.

For those seeking a vegan delight, the yucca with garlic mojo vegan recipe offers a flavorful plant-based alternative, while the yucca con mojo cubano recipe adds a touch of Cuban flair with its use of flavorful sofrito and cumin.

Experience the culinary magic of yucca with garlic mojo and let your taste buds embark on an unforgettable adventure.

Check out the recipes below so you can choose the best recipe for yourself!

YUCCA WITH GARLIC SAUCE: YUCCA CON MOJO

Yucca With Garlic Sauce: Yucca Con Mojo image

Make and share this Yucca With Garlic Sauce: Yucca Con Mojo recipe from Food.com.

Provided by Cristina Barry

Categories Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

6 lbs whole yucca root, peeled and cut into 3-inch sections (fresh or frozen, about 5 pounds trimmed weight or 5 pounds frozen chunks)
1 tablespoon salt
1/2 cup extra virgin olive oil
2 small Spanish onions, sliced into thin rings
12 garlic cloves, finely minced, mashed to a paste with mortar and pestle
1/4 teaspoon ground cumin
1/3 cup bitter orange juice (or 1/3 cup mixture of 1/2 lime and 1/2 orange, reduce amount if a less tart taste is desired)
salt & freshly ground black pepper

Steps:

Place the yucca in a large 6-quart pot. Cover with 5 quarts cold water.
Add the salt and bring to boil over high heat.
Lower heat to medium and cook covered until it feels tender when pierced with a fork but still keeps its shape, about 30 minutes.
Be careful not to overcook because yucca can turn into a gooey paste.
Turn the heat to low and leave the yucca in the hot water until ready to serve.
For The Mojo Sauce:.
While the yucca cooks, prepare the mojo sauce.
Heat the olive oil until fragrant in a medium frying pan over medium-high heat. Saute the onion rings until lightly golden.
Add the garlic and the cumin and saute, stirring for a few seconds, until golden.
Pour in the bitter orange juice.
Season with salt and pepper, to taste.
Very quickly, drain the yucca in a large colander and transfer to a decorative serving platter.
Cover with the mojo sauce and serve piping hot.
In Cuba and the Hispanic Caribbean, yucca con mojo is served alongside rice and beans and roast pork.

Nutrition Facts : Calories 910.8, Fat 19.4, SaturatedFat 2.8, Sodium 1228.7, Carbohydrate 178.6, Fiber 8.7, Sugar 9.9, Protein 6.9

YUCCA WITH GARLIC SAUCE (YUCA CON MOJO)

Yucca With Garlic Sauce (Yuca Con Mojo) image

This is a staple of Cuba and of course, now of Miami. When you are preparing this recipe be sure to remove any "woody" parts from the center. You can use the frozen yucca or cassava, in place of the fresh. Just follow the package directions but add salt and lime juice to either.

Provided by Manami

Categories Grains

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 lbs yucca root, halved & in chunks
1 teaspoon salt
1 lime, juice of
6 garlic cloves, mashed
1 teaspoon salt
1/3 cup fresh lemon juice
1/2 cup olive oil
1 onion, chopped fine

Steps:

Place yucca in saucepan; until yucca is just covered, add salt and lime juice and bring to a boil.
Reduce heat, cover and simmer until tender--about 30 minutes.
Drain and keep warm.
Mash garlic cloves into salt with mortar and pestle (or use food processor).
Add garlic, lemon juice, and onions to olive oil in a separate pan, heat until bubbling, then pour over yucca.
Toss yucca & sauce "lightly" cooking to saute over medium heat; till barely brown but not CRISP!
Serve.

Nutrition Facts : Calories 536.8, Fat 27.5, SaturatedFat 3.9, Sodium 1189.1, Carbohydrate 71.6, Fiber 3.7, Sugar 4.8, Protein 3

YUCCA WITH GARLIC SAUCE: YUCCA CON MOJO

Yucca with Garlic Sauce: Yucca con Mojo image

Provided by Food Network

Categories side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 8

Ingredients

6 pounds whole yucca (fresh or frozen), peeled and cut into 3-inch sections (about 5 pounds trimmed weight or 5 pounds frozen chunks)
1 tablespoon salt
1/2 cup extra-virgin olive oil
2 small Spanish onions, sliced into thin rings
12 cloves garlic, finely minced or mashed to a paste with mortar and pestle
1/4 teaspoon ground cumin
1/3 cup bitter orange juice or a mixture of lime juice and orange juice (reduce amount if a less tart taste is desired)
Salt and freshly ground black pepper

Steps:

Place the yucca in a large 6-quart pot. Cover with 5 quarts cold water. Add the salt and bring to boil over high heat. Lower heat to medium and cook covered until it feels tender when pierced with a fork but still keeps its shape, about 30 minutes. Be careful not to overcook because yucca can turn into a gooey paste. Turn the heat to low and leave the yucca in the hot water until ready to serve.
For The Mojo Sauce: While the yucca cooks, prepare the mojo sauce. Heat the olive oil until fragrant in a medium frying pan over medium-high heat. Saute the onion rings until lightly golden. Add the garlic and the cumin and saute, stirring for a few seconds, until golden. Pour in the bitter orange juice. Season with salt and pepper, to taste. Very quickly, drain the yucca in a large colander and transfer to a decorative serving platter. Cover with the mojo sauce and serve piping hot.
In Cuba and the Hispanic Caribbean, yucca con mojo is served alongside rice and beans and roast pork

Tips:

Choose the right yucca: Look for firm, plump yucca roots with smooth skin and no blemishes. Avoid roots that are soft, wrinkled, or have cuts or bruises.
Peel the yucca properly: Use a sharp knife to carefully peel the yucca root, removing the tough outer skin. Be careful not to cut into the flesh of the yucca.
Soak the yucca: Soaking the yucca in cold water for 30 minutes will help to remove any bitterness and make it more tender.
Use a flavorful mojo sauce: The mojo sauce is what really makes this dish sing. Be sure to use a mojo sauce that is packed with flavor, such as the one in this recipe.
Cook the yucca until it is tender: The yucca should be cooked until it is tender all the way through, but not mushy. This usually takes about 15-20 minutes.
Serve the yucca hot: Yucca is best served hot, so make sure to eat it as soon as it is cooked.

Conclusion:

Yucca with garlic mojo is a delicious and easy-to-make dish that is perfect for any occasion. The yucca is tender and flavorful, and the mojo sauce adds a wonderful depth of flavor. This dish is sure to be a hit with your family and friends.

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