Martha Stewart Yuca with Mojo Sauce is an easy Latin side where tender, starchy yuca root gets drenched in garlicky olive oil and fresh lemon. Six ingredients and 30 minutes give you a warm, citrusy side that fits right in at a summer cookout or weeknight family dinner.
Serve it alongside grilled steak, roasted chicken, or black beans and rice for a full Latin spread. The mojo cooks while the yuca boils, so both hit the table hot and ready in 30 minutes flat.
Martha Stewart Yuca with Mojo Sauce
Course: Side DishCuisine: American, CubanDifficulty: Easy4
servings10
minutes20
minutes610
kcalFork-tender yuca with a warm, tangy mojo of olive oil, minced garlic, and fresh lemon juice poured right over the top.
Ingredients
2 pounds yuca (about 2 yuca)
2 teaspoons coarse salt
1/2 cup extra-virgin olive oil
6 garlic cloves, well minced
1/2 small white onion, thinly sliced
1 lemon, juiced
Directions
- Boil the yuca: Peel and halve the yuca roots. Place yuca in a large pot with 1 teaspoon salt and cover with water. Bring to a boil and cook for 20 minutes or until just tender. Do not overcook or it will get slimy and mushy. When cooked, let sit in the warm water until ready to serve.
- Make the mojo: Heat a small skillet over medium heat and add the olive oil. Add garlic, onion, and remaining teaspoon salt and cook until onion is softened, about 2 minutes. Turn off heat and whisk in the juice of one lemon.
- Serve: Drain yuca and transfer to serving dish. Drizzle Mojo over top and serve warm.
FAQs
What is yuca and where can I buy it?
Yuca, also called cassava, is a starchy root vegetable with waxy white flesh and bark-like skin. You can find it fresh at most Latin grocery stores and many supermarkets like Walmart and Publix, usually near the plantains. Frozen peeled yuca works too and saves the peeling step, though you should boil it about 5 extra minutes.
Can I make the mojo sauce ahead of time?
The sauce keeps in the fridge for up to 3 days in a sealed jar. Reheat it gently in a skillet over low heat before serving, since the olive oil solidifies when cold. The garlic flavor gets stronger as it sits, so add a squeeze of lemon if it needs brightening.
How do I know when the yuca is done boiling?
Pierce the thickest piece with a fork after 20 minutes, and it should slide in with no resistance, like a well-cooked potato. Pull it out immediately once tender, because even 3 to 5 extra minutes turns yuca mushy and slimy. That is the single most common mistake with this recipe.
What can I substitute for yuca?
Yukon Gold potatoes hold up similarly, though you lose the denser, starchier chew that makes yuca special. Taro root is the closest match in texture and cooks in about the same time. Keep the mojo sauce unchanged either way, since it works on any starchy root.
What should I serve alongside yuca with mojo?
The recipe serves 4 as a side, so pair it with grilled flank steak, roasted chicken thighs, or Cuban-style roast pork. For a full Latin table, add black beans, white rice, and fried plantains. It also works as a starter at a dinner party with a cold beer or a mojito.
