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Yuca Hervida (Boiled Yuca with Mojo)

Scott Phillips

Servings: 8 to 10

Yuca, like potatoes in other cultures, is almost always part of a celebratory Cuban meal. It’s usually prepared simply, as in this recipe: boiled and topped with a red-onion mojo. Frozen yuca is much easier to work with than fresh—no peeling!—and it tastes just as good. Look for it in the frozen food section of your supermarket near the Latin American products or at any Latin market.


  • Kosher salt
  • 3 lb. frozen, peeled yuca
  • 3/4 cup extra-virgin olive oil
  • 1/3 cup fresh lemon juice
  • 1/3 cup finely chopped garlic (about 12 large cloves)
  • 1 small red onion, thinly sliced


  • Fill a 6- to 8-quart pot halfway with well-salted water and bring to a boil over high heat.
  • Boil the yuca, covered, until tender when pierced with a fork, 30 to 45 minutes. Drain and transfer to a cutting board. Remove any hard, fibrous cores with a fork and transfer to a large serving bowl.
  • Combine the olive oil, lemon juice, garlic, onion, and 2 tsp. salt in a 1-quart saucepan. Cook over medium heat, whisking occasionally, until the garlic and onion are soft, about 8 minutes. The mixture should simmer but never boil.
  • Pour the hot mojo over the yuca and gently toss to combine. Serve hot.


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