Dairy-Free Yuca con Mojo for Breakfast

Ingredients

• about 910 g Yuca
• 6 cups Water
• 1/2 cup Olive Oil
• 8 cloves Garlic
• 1/4 cup Sour Orange Juice (or mixture of orange and lime)
• 1 tsp Oregano
• 1/2 tsp Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Peel and cut the yuca into 7.62-10.16 cm pieces. Remove the fibrous core if present.
2. 2Place yuca in a large pot and cover with water. Bring to a boil and then reduce heat to a simmer. Cook for 20-30 minutes, or until tender when pierced with a fork.
3. 3While the yuca is cooking, prepare the mojo sauce. In a small saucepan, heat the olive oil over medium heat.
4. 4Add the garlic and cook until fragrant and lightly golden, being careful not to burn it.
5. 5Remove from heat and stir in the sour orange juice, oregano, and salt.
6. 6Drain the yuca and serve hot, drizzled generously with mojo sauce.

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