Yuca con Mojo (Cassava in Garlic-Citrus Sauce)

Method

1. 1

   Peel the cassava if it isn't already, and cut it into thick chunks.

2. 2

   Bring a pot of salted water to a boil, add the cassava, and cook until a fork slides through easily, about 25 minutes.

3. 3

   Drain well and pick out the tough woody core running through each piece; keep the yuca warm in the pot.

4. 4

   Heat the olive oil in a small pan over medium and add the garlic and onion rings; cook until just turning golden, about 4 minutes.

   💡 Golden, not brown — scorched garlic turns the whole mojo bitter.

5. 5

   Pull the pan off the heat and pour in the lime and orange juice — it will hiss and sputter.

   💡 The hot-oil-meets-citrus hiss is the mojo moment. Stand back, pour proud.

6. 6

   Pour the hot mojo straight over the warm yuca and let it drink 5 minutes before serving.