Yuca Con Mojo

Ingredients

• 4 quarts water
• 2 tablespoons kosher salt
• 2 pounds yuca (cassava) – peeled and cut into 3-inch chunks
• 8 cloves garlic – finely minced
• 0.25 cup olive oil
• 0.5 cup sour orange juice
• 1 medium yellow onion – thinly sliced
• 0.75 teaspoon kosher salt

Instructions

1. Bring the water and 2 tablespoons kosher salt to a boil in a large pot over high heat.
2. Add the yuca and return to a gentle boil. Cook until a knife slides in with slight resistance and the pieces hold their shape, 20–30 minutes. Drain well, split the chunks, and remove any woody core. Transfer to a warm serving dish and cover.
3. For the mojo, warm the olive oil in a medium saucepan over medium-low heat. Add the minced garlic and cook until fragrant but not browned, 30–60 seconds.
4. Add the sliced onion and 0.75 teaspoon kosher salt. Cook, stirring, until the onions are just tender and translucent at the edges, 3–5 minutes.
5. Stir in the sour orange juice, bring to a bare simmer for 30–60 seconds, then remove from heat.
6. Pour the hot mojo over the warm yuca and gently toss to coat. Cover and let stand 5 minutes to absorb, then serve hot.