Yuca con Mojo (Dairy & Nut Free)

Ingredients

• about 910 g Yuca
• 8 cups Water
• 1 teaspoon Salt
• 1/4 cup Olive oil
• 6 cloves Garlic
• 1/4 cup Lime juice
• 1 teaspoon Oregano

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

Instructions

1. 1Peel the about 910 g of yuca. Cut the yuca into 7.62 cm pieces. Carefully slice each piece lengthwise and remove the tough, fibrous core. Discard the core.
2. 2Place the prepared yuca into a large, heavy-bottomed pot. Add the 8 cups of water and the 1 teaspoon of salt. Bring the water to a rolling boil over high heat.
3. 3Once boiling, reduce the heat to medium-low. Cover the pot and let the yuca simmer for 20-25 minutes. The yuca is ready when it is tender enough to be easily pierced with a fork.
4. 4While the yuca is simmering, prepare the mojo sauce. Place a small saucepan over medium heat. Add the 1/4 cup of olive oil to the saucepan. Heat the oil until it shimmers, about 1-2 minutes.
5. 5Add the 6 cloves of minced garlic to the warm olive oil. Cook, stirring constantly, for about 1 minute until the garlic is fragrant but not browned. Browning the garlic will make it taste bitter.
6. 6Remove the small saucepan from the heat. Immediately stir in the 1/4 cup of lime juice and the 1 teaspoon of oregano. Stir until well combined.
7. 7Carefully drain all the water from the pot of yuca. Transfer the cooked yuca to a serving dish. Pour the prepared mojo sauce evenly over the yuca. Serve immediately.

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