Chef David Guas takes a traditional boiled yuca recipe a step further by crisping it slightly in the oven before topping it with the sauce. It lends texture and a little more flavor to the dish.
Servings: 8 - 10
- 2 teaspoons kosher salt, plus 1 1/2 teaspoons kosher salt for the mojo
- 1 1/2 pounds yuca, peeled, cut into 3-to-4-inch pieces, and quartered if large
- 1 cup olive oil
- 8 to 10 cloves garlic, minced
- Freshly squeezed juice of 2 limes or lemons
Bring 8 cups of water to a boil with 2 teaspoons of kosher salt in a large saucepan over medium-high heat, then reduce the heat so the water is barely bubbling. Add the yuca and cook until tender, about 25 minutes. Drain in a colander.
Meanwhile, preheat the oven to 425 degrees. Arrange the drained yuca in a roasting pan in a single layer and bake for 5 to 7 minutes to slightly crisp the exterior.
To make the mojo sauce, heat the oil in a small saucepan over medium heat for 1 to 2 minutes. Once the oil is hot, remove the saucepan from the heat and stir in the garlic, lime or lemon juice and 1 1/2 teaspoons of kosher salt.
Transfer the yuca to a serving plate or bowl, drizzle some of the mojo sauce on top and serve.
From David Guas, chef-owner of Bayou Bakery, Coffee Bar & Eatery in Arlington. CORRECTION: An earlier version of this recipe gave an incorrect oven temperature. It is 425 degrees, not 225 degrees.
Tested by Sarah Meyer Walsh.
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