Yuca Frita with Mojo

Ingredients

• 2 lb Yuca
• 3 cup Vegetable Oil
• 6 cloves Garlic
• 1/2 cup Sour Orange Juice
• 1/4 cup Olive Oil
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 1/4 tsp Cumin

Instructions

1. 1Peel the 2 lb Yuca. Cut the peeled yuca into pieces approximately 3 inches long. Place the yuca pieces in a large pot, cover with water, and add 1/2 tsp Salt. Bring to a boil over high heat and cook for 20-25 minutes, or until the yuca is very tender and can be easily pierced with a fork.
2. 2Carefully drain the cooked yuca and transfer it to a plate or cutting board. Allow the yuca to cool for at least 10 minutes, making it easier to handle and preventing excessive splattering when frying. Once cooled, cut each 3-inch piece of yuca lengthwise into sticks approximately 1/2-inch thick, resembling french fries.
3. 3Pour the 3 cup Vegetable Oil into a large heavy-bottomed pot or a deep fryer. Heat the oil over medium-high heat until it reaches a temperature of 350°F (175°C). Use a kitchen thermometer to ensure accuracy.
4. 4Carefully add a single layer of the cut yuca fries to the hot oil, ensuring not to overcrowd the pot. Fry the yuca in batches for 5-7 minutes per batch, turning occasionally, until each piece is golden brown and crispy.
5. 5Using a slotted spoon, carefully remove the fried yuca from the oil. Transfer the yuca to a plate lined with paper towels to drain any excess oil. Repeat with the remaining yuca until all pieces are fried.
6. 6While the yuca is frying, prepare the mojo sauce. Mince the 6 cloves Garlic very finely. In a small bowl, combine the minced garlic, 1/2 cup Sour Orange Juice, 1/4 cup Olive Oil, the remaining 1/2 tsp Salt, 1/2 tsp Black Pepper, and 1/4 tsp Cumin. Stir well to combine all ingredients.
7. 7Serve the crispy fried yuca immediately while hot, alongside the prepared mojo sauce for dipping.

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