Steamed Yuca with Mojo de Ajo
Yuca is dense and unforgiving if treated like a potato. You are looking for the point where the root yields entirely to a knife, turning from a chalky white to a slightly translucent, creamy texture.
The peel is the hardest part.
Use a sharp chef's knife rather than a peeler. Slice through the thick brown bark and the pinkish layer underneath until you reach the pure white flesh.
- Heavy-bottomed pot
- Chef's knife
- Small skillet
- Fork
What goes in.
- 2 lbfresh yuca root
- 1/2 cupolive oil
- 6 clovesgarlic, minced
- 1 tspkosher salt
- 1 tbspfresh lime juice
Removing the central woody vein
After boiling, split each piece of yuca lengthwise to expose the tough, fibrous core. It should be removed entirely before serving so the texture remains uniform.
The method.
Prep the root
Cut the yuca into 3-inch cylinders. Stand each cylinder on its flat end and slice downward to remove the thick peel and the fibrous layer beneath it.
Boil
Place the yuca in a pot covered with cold water and a generous pinch of salt. Bring to a boil, then reduce to a simmer for 25 to 30 minutes until the edges start to soften and fray.
Infuse the oil
While the yuca cooks, heat the olive oil in a small skillet over low heat. Add the minced garlic and cook just until fragrant and pale gold—do not let it turn dark brown or bitter.
Assemble
Drain the yuca well. Split the pieces to pull out the center vein. Place in a bowl, pour the garlic oil and lime juice over the top, and toss gently to coat.
Other turns to take.
Spicy Mojo
Add half a teaspoon of red chili flakes to the garlic oil as it heats.
Herb-Forward
Fold in a handful of chopped cilantro or fresh parsley after tossing with the oil.
When it doesn't go to plan.
Look for yuca with firm flesh; avoid roots that show dark lines or soft spots when cut.
If you are not using the yuca immediately, keep it submerged in cold water to prevent oxidation.
The garlic oil should be warm, not smoking hot, when poured over the yuca.
The ones that keep coming up.
How do I know if the yuca is cooked through?
A paring knife should slide into the thickest part of the root with zero resistance.
Can I store leftovers?
Yes, but it will harden in the fridge. Reheat by steaming it briefly to restore the texture.
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