Dominican Yuca al Mojo 🇩🇴🍋
285kcal
Ingredients
- 2 fresh yuccas (or 1 bag of frozen yuca)
- 1/2 cups avocado oil or olive oil
- 5 cloves Garlic
- 1/2 Red onion thinly sliced
- 4 tbsp Red bell pepper finely diced
- 1 Lime juiced
- 1 splash White vinegar
- 1 chicken bouillon cube (or vegetable for vegan), Sazon Adobo, and salt to taste
- Cilantro Fresh, for garnish
Method
- Prep Yuca: Peel the yuca and cut into large chunks.
- Boil: Add the chicken bouillon and salt to a pot of boiling water. Boil the yuca until fork-tender.
- Rest: Knead until a smooth dough forms and let it rest for 5–10 minutes to allow the cornmeal to fully hydrate.
- Devein: Once cooked, drain the yuca and carefully remove the woody fibrous core (the vein) from the center. Place in a serving bowl.
- Make the Mojo: In a pan, heat the oil over medium heat. Add the minced garlic and sauté until fragrant but not brown.
- Build Flavor: Add the sliced red onions, bell peppers, lime juice, vinegar, adobo, and a pinch of salt. Cook until the onions are translucent and slightly softened.
- Combine: Pour the hot garlic-onion mixture over the boiled yuca.
- Finish: Toss gently to coat, garnish with plenty of fresh cilantro, and serve warm.
Nutrition
Serving1gCalories285kcalCarbohydrates38gProtein2gFat14gSaturated Fat2gPolyunsaturated Fat0.8gMonounsaturated Fat0.5gCholesterol185mgSodium580mgPotassium420mgFiber3gSugar2gVitamin A450IUVitamin C35mgCalcium45mgIron1.1mg
Notes
- Frozen vs Fresh: To save time, frozen yuca works perfectly! You don't even need to thaw it; just drop it straight into the boiling water.
- The "Deveining" Step: Never skip removing the center vein! It's tough and inedible, and removing it makes the dish much more enjoyable to eat.
- Mojo Variation: If you want more tang, add a bit more lime juice or a splash of sour orange (naranja agria) for a truly authentic touch.