This version of yuca con mojo came about because I was craving yuca fries (sue me) and somehow, it turned into one of my new favorite side dishes, or even full dinners! Yuca, common in South American and other southern countries across the globe, was not introduced to me until way later in life, and I really wish it was! The cheap and affordable source of carbs is easy to prepare, simple and delicious, and a perfect canvas for a myriad of flavors.
Read on for more about yuca con mojo, this recipe’s variations, and how you can make your favorite style of yuca at home (it is no secret that my favorite way is….crispy)
Table of contents
- Ingredients you’ll need for this crispier yuca con mojo
- What is yuca?
- How is traditional yuca con mojo made, and how does this recipe differ?
- How to prep and prepare yuca
- The best way to make yuca crispy in the oven
- How do you make the citrus marinade for this recipe?
- Tips & tricks on tossing the yuca in with the marinade
- What is the best way to serve this yuca con mojo?
- Looking for other recipes?
Ingredients you’ll need for this crispier yuca con mojo
- 1 large yuca, 1 & 1/2 pounds
- 1 cup quinoa
- Olive oil and kosher salt, as needed
- 1 large orange
- 4 garlic cloves, grated
- 1 inch knob of ginger, grated
- 1 cup fresh cilantro, finely chopped
- 1 cup pickled red onions
- 1/2 tsp red pepper flakes
- Kosher salt and black pepper to taste
What is yuca?
Yuca, commonly also known as Cassava, is actually a shrub native to South America. What we eat itself is actually the root of the plant, which is typically very thick, very brown and covered in a waxy coating that must be peeled before eating.
Yuca is a common crop in subtropical climates and is loved for its starchy texture, multiple nutrients, high level of fiber and general source of nutrition. A little bit of yuca will get you a long way!
While yuca is served in many forms, the most common you’ll see are steamed, boiled and fried. They are very similar to a potato, but have their own key differences.
Yuca is a very common food, but if you, like me, are a late-yuca-bloomer in life, I hope this overview is helpful!
How is traditional yuca con mojo made, and how does this recipe differ?
Yuca con Mojo (cassava in garlic sauce) is a Cuban recipe, and while preparation varies from region to region and all the way down to family to family, the dish is commonly known to use boiled yuca and a citrus garlic sauce prepared with olive oil over the stove. The yuca is then drained and the sauce is poured over the yuca, making a creamy, tender style of yuca dish.
Since I had a crispy craving, I took a few liberties with the recipe, while still holding true to the flavors and general make up of the dish. It’s always a tricky judgement call to name something after a cultural dish, because you never want to insult the dish’s traditional preparation and origin. So please know I know my recipe has many differences, but I wanted to pay homage to the original!
How to prep and prepare yuca
In this version of the recipe, I’m making the yuca crispy in the oven. Here’s how I’m preparing it:
- Peel the yuca (I find this easiest to do with a knife) and cut it into 1″ chunks, they don’t have to be perfect. Cover the pieces in water and give it a mix, the water will turn cloudy. Drain the water.
- Bring a large pot of new water to a boil, add the yuca and a generous pinch of salt. Boil for 10-14 minutes or until fork tender. You can stop here and just keep boiling the yuca to your preference, but you can continue for a crispier bite!
- Add the yuca to a large baking sheet, spreading it out in an even layer and not overlapping. Drizzle with a generous layer of olive oil and sprinkle of salt. Roast at 425°F for 20-30 minutes, checking every 10 minutes, until the yuca is golden and crispy.
The best way to make yuca crispy in the oven
The best way to make yuca crisp, in my humble opinion, is to use a lot of olive oil and a high oven heat. If boiled for the correct amount of time, yuca will stay relatively fluffy in the center, and the edges can crisp in an oven.
I like to set the oven to 425°F, really coat the yuca in olive oil, toss and roast, turning every ten minutes so that both sides get crispy.
How do you make the citrus marinade for this recipe?
The citrus marinade for this recipe is not cooked, so it’s relatively simple to whisk together.
In a large bowl, add the juice of the orange (it should yield about 1/3 cup), the juice of 1 & 1/2 lemons, the grated garlic, ginger, chopped cilantro, pickled red onions and red pepper flakes to a bowl. Stir to make a dressing. Season with salt and pepper to taste.
When the yuca and quinoa are out of the oven, toss the yuca into the bowl with the marinade. Toss to coat. Add a drizzle of olive oil as you prefer.
Tips & tricks on tossing the yuca in with the marinade
The yuca will naturally soften as you add it to the marinade, but don’t worry, you should still be able to get some of the *crisp* in there!
I recommend tossing the yuca juuuust enough to coat it in the dressing, use either clean hands or a big spoon. This will let the yuca con mojo get all the flavor, but still keep its structural integrity.
What is the best way to serve this yuca con mojo?
Since this recipe has an extra layer of protein-packed quinoa added (see recipe box), this can serve both as a side dish or as a really snacky main meal. It’s up to you! Proteins I love to serve this with are crispy tofu or curried salmon.
Looking for other recipes?
Here are a few other plant-based recipes that I am loving lately!
And that’s everything for this crispier yuca con mojo recipe!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course, please feel free to leave a rating or review. It helps the blog grow more than you know, and this is always the best place to reach me <3
Crisped-Up Yuca con Mojo
Equipment
- 1 large chef's knife
- 3 large sheet pans
- 1 citrus press or juicer
- 1 pot or high-sided sauce pot
Ingredients
- 1 large yuca 1 & 1/2 pounds
- 1 cup quinoa
- Olive oil and kosher salt as needed
- 1 large orange
- 4 garlic cloves grated
- 1 inch knob of ginger grated
- 1 cup fresh cilantro finely chopped
- 1 cup pickled red onions
- 1/2 tsp red pepper flakes
- Kosher salt and black pepper to taste
Instructions
- Preheat the oven to 425°F.
- Cook your quinoa according to package instructions and set aside. I also love a rice cooker for making quinoa.
- Peel the yuca (I find this easiest to do with a knife) and cut it into 1" chunks, they don't have to be perfect. Cover the pieces in water and give it a mix, the water will turn cloudy. Drain the water.
- Bring a large pot of new water to a boil, add the yuca and a generous pinch of salt. Boil for 10-14 minutes or until fork tender.
- Add the yuca and quinoa to separate baking sheets, spreading both out so that they are in an even layer and not overlapping. Drizzle both with a generous layer of olive oil and sprinkle of salt. Roast at 425°F for 20-30 minutes, checking every 10 minutes, until the quinoa is golden and crispy and the yuca is golden brown.
- While the yuca and quinoa are roasting, make the marinade.
- In a large bowl, add the juice of the orange (it should yield about 1/3 cup), the juice of 1 & 1/2 lemons, the grated garlic, ginger, chopped cilantro, pickled red onions and red pepper flakes to a bowl. Stir to make a dressing. Season with salt and pepper to taste.
- When the yuca and quinoa are out of the oven, toss the yuca into the bowl with the marinade. Toss to coat. Add a drizzle of olive oil as you prefer.
- Squeeze the remaining lemon half on top of the crispy quinoa and toss.
- To serve pile the dressed yuca onto a bowl or plate and sprinkle with the crispy quinoa. Serve warm!
i just wanted to say that as a cuban american i loved seeing this recipe and i appreciate that you spoke about the origins of the dish.
my family always made it boiled and then dressed with the mojo de ajo on the first day, and then the leftovers (having marinaded in the mojo all night) were fried in olive oil the next day and then drenched in more mojo. can never have enough mojo right?
for years and years it was so hard for my family to find our cultural foods in the grocery store or sometimes even in the entire state. we’d have to stock up when we visited bigger cities and drive home with the car packed to the gills with mariquitas, goya crackers and bottles of vino secco, mojo and bitter orange juice. now trader joe’s stocks mariquitas! they have more than one flavor! so i appreciate the sensitivity with which you approached introducing an ingredient that may not be as well known outside the latine community.
This means a lot to me – thank you for taking the time to leave such a kind comment, and now I’d like your family to adopt me please, that mojo recipe sounds AMAZING
Hi. I always thought that one had to devein the yucca prior to cooking/eating. At least that’s what has always been done down in Colombia, where I’m from. I love Yucca! we eat it fried, stewed in a soup we call Sancocho Valluno. Anyway, thanks for adding this awesome starch.