Yuca con Mojo TWO Ways!

Dominican and Cuban Style Boiled Yuca with Onions and Garlic Sauce!

If you were to ask me what my favorite vivere (root vegetable) is, just know that I’m going to jump with excitement and yell Yuca! Yuca is hands down my favorite root vegetable (followed closely by Auyama – Kabocha Squash). 

Yuca, which is also referred to as Cassava, is everything to me. Much like green plantains, yuca is fibrous, hearty, and filling. Its starchiness makes it the perfect accompaniment to any of my favorite stewed dishes like Pollo Guisado, Bistec Encebollado, Pernil, Carnitas, Fricase de Pollo and so much more. In fact, I even love having boiled yuca with fried eggs in the morning. It’s a great way to start the day. 

Of all of the ways to enjoy Yuca, having Yuca with a homemade mojo sauce is supreme. As many of you know, I’m half Cuban and half Dominican. While the cuisines between the two countries are similar, they’re also vastly different. Yuca con Mojo is the perfect example of how the same dish is prepared differently in the two countries. 

To start, the differences lie in the mojo. Dominicans don’t technically call their pickled onions mojo, but over the years I have grown to call the sauted onions that Dominicans add to their mangu as a mojo since the preparation and base ingredients are similar to that of a traditional Cuban Mojo. Wait, what do you mean? 

I define Mojo as a sauce made with onions, salt, oil, and some form of acid whether it’s lemon juice, sour orange, or vinegar. The type of onion and acid that you use is where you see the main differences between a Cuban and a Dominican mojo. 

I grew up eating both mojos, and I honestly do not have a favorite. I live for the juicy onions with a hint of vinegar and salt. Fun fact, my Dominican relatives refer to my Cuban Mojo as agrio, which means sour. This is mainly because the Cuban Mojo is defined by its use of lemon or sour oranges. 

Now you’re probably wondering, what exactly is the difference between the Dominican Mojo and the Cuban Mojo? 

When making Yuca con Mojo, I like to make my Cuban Mojo with white Spanish onions, sour oranges or lemons, fresh garlic, salt, and olive oil. I begin by sautéing the onions and garlic in olive oil. I then add the kosher salt and finish everything off by squeezing either fresh sour oranges or lemons.

Another way of making the Cuban Mojo is by warming up the olive oil just shy of its smoking temp. You then add the olive oil to a bowl where the sliced onions, garlic, salt, and sour orange juice/lemon juice have been mixed together. Regardless of how you make the mojo, it’s best not to overcook the onions so that the onions have a nice bite and crunch! 

Making Dominican Style Mojo is just as simple. You first want to slice the red onions and add kosher salt along with white distilled vinegar. You then let it sit for at least 5 minutes so that the onions begin to pickle. If you want to speed up the pickling process, feel free to add the onions to the fridge for a few minutes as well. Afterwards, warm up your oil of choice, and saute the onion-salt-vinegar mixture. Just like the Cuban Mojo, you want to make sure not to overcook the onions so that they have a little bit of a bite and crunch. 

Preparing the yuca for both the Dominican and Cuban Style Yuca con Mojo is exactly the same! All you have to do is remove the waxy layer of the yuca. I recommend using a paring knife to do this. Afterwards, use a chef knife to cut the yuca in half.

Yuca can be pretty tough. I like to cut it into smaller easier-to-handle pieces before peeling it. Once you’ve peeled and sliced the yuca in half, remove the vein that runs through the center of the yuca. This will make the yuca easier to eat, but you can always pick it out after the yuca is done. 

Lastly, add the yuca to a dutch oven with water and salt. Boil for 20-30 minutes until the yuca reaches your desired firmness. I personally like my yuca on the softer side. Once the yuca is done, drain the water and place yuca onto a plate or bowl. Be careful not to overcook your yuca, because you can easily end up with a yuca puree (which is also tasty, but a different dish entirely) 

If you’d like to learn How to Make Yuca con Mojo TWO Ways, be sure to visit my YouTube Channel: Chef Zee Cooks! 

… and now for the recipe! 

Yuca con Mojo TWO Ways | Dominican & Cuban Recipes | Vegan Recipes | Chef Zee Cooks

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Prep Time: 30 Mins Cooking Time: 30Mins 30Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Cuban Recipe:
• 2 Fresh Yuca
• 2 Large White Onions
• 6-8 Garlic Cloves
• 1 Lemon or Sour Orange
• Salt
• Olive Oil
• Dominican Recipe
• 2 Fresh Yuca
• 2 Large Red Onions
• ¼ cup White Vinegar
• Salt
• Olive Oil

Instructions

Cuban Yuca con Mojo 

1. Begin by carefully removing the waxy skin of the fresh yuca. Slice yuca in half and carefully remove the center vein. This can also be removed after the yuca has been in boil. Rinse yuca and set aside 
2. In a large dutch oven, bring 8 cups of water to oil with salt. Then add yuca and boil for 20-30mins making sure not to overcook the yuca. The yuca can be be enjoyed firm or soft but not to the point where it becomes a puree 
3. While yuca is boiling, slice Spanish onions and garlic. Set aside 
4. In a small frying pan or saucepan, warm up olive oil. Then sauté onions and garlic. Add kosher salt. Sauté for 3-5 minutes and then add the juice of a sour orange or lemon. Remove from heat
5. Once the yuca is done, drain the water and serve yuca with Cuban Mojo over top. Enjoy while warm with your favorite protein on the side! 

Dominican Yuca con Mojo 

1. Begin by carefully removing the waxy skin of the fresh yuca. Slice yuca in half and carefully remove the center vein. This can also be removed after the yuca has been in boil. Rinse yuca and set aside 
2. In a large dutch oven, bring 8 cups of water to oil with salt. Then add yuca and boil for 20-30mins making sure not to overcook the yuca. The yuca can be be enjoyed firm or soft but not to the point where it becomes a puree 
3. While yuca is boiling, slice red onions and place into a large bowl along with the white distilled vinegar and salt. Let sit for 5-10 minutes so that the onions begin to pickle 
4. In a small frying pan or saucepan, warm up oil of choice over medium heat. Then carefully sauté onions and vinegar. Sauté for 3-5 minutes until onions become pink in color. Remove from heat
5. Once the yuca is done, drain the water and serve yuca with Dominican Mojo over top. Enjoy while warm with your favorite protein on the side!