Yuca con mojo Cubano

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5 from 1 vote

Cassava root tossed in onions, garlic and citrus then topped with crunchy pork rinds.

Prep Time40

Total Time40

Course: Side Dish

Cuisine: cuban

Diet: Gluten Free

Servings:

Calories: 581kcal

Author: Cari

Equipment

InstantPot

Ingredients

5 lbs of frozen yuca
1 ½ tablespoon of salt
1 large yellow onion sliced
2 heads of garlic minced adjust for personal preference
½ cup pork lechon drippings or bacon grease drippings
Juice of 1 lime
¼ cup of chopped pork rinds
½ tablespoon of dried parsley optional

Instructions

Place your yuca into your InstantPot
Fill with water up to the Max line ensuring all of the yuca is submerged.
Add to the Instant post 2 smashed garlic cloves and 1 ½ tablespoons of salt (adjust for personal taste)
Close the Instant Pot and make sure the knob is set to Sealing.
Press the Pressure cooker button and set it for 30 minutes.
Once the Instant Pot is finished cooking, allow it to Natural Release for 10 minutes.
Once the Instant pot has released all of its steam, carefully open then lid and using a pair of tongs remove the yuca from the InstantPot and place it onto your serving dish.
As you remove each piece of yuca, be sure to remove the thick fibrous core from each piece of yuca.
While the yuca is releasing the steam from the InstantPot, start working on your mojo. Add your lechon fat drippings and sliced onion to a large sauté pan over medium high heat.
Once your onions have cooked down and are translucent, add your minced garlic and drown the heat to medium-low. Stir constantly to ensure your garlic doesn't burn and cook for 4-5 minutes.
Once your garlic is completely cooked, add your lime juice and stir to combine
Carefully pour the mojo over the yuca in the serving dish. Top the yuca with chicharrones or pork rinds for added crunch and dried parsley for extra color.

Notes

Don't have lechon drippings or reserved bacon grease? Opt for store-bought lard.

Don't have any limes handy? Opt for sour orange or lemons instead.

Want to use fresh cassava instead of frozen? Feel free to use 5 lbs of fresh peeled and cut cassava instead.

Variations

Want vegan friendly yuca con mojo? Simply omit the chicharrones and use vegetable oil or corn oil instead of the lechon drippings.

Don't have an InstantPot? You can boil the yucca in a large pot with water for about an hour or until the yuca reaches the desired tenderness.

Storage

You can store your cooked yuca con mojo in an airtight container in the refrigerator for upto 2-3 days.

These ingredients do/don't stand up well to freezing.

Top tip

Be sure to cook your garlic all the way through before adding your lime juice! The acidity in the lime juice turns raw garlic blue! To avoid blue garlic in your yucca, be sure to cook the garlic all the way through for about 4-5 minutes.

Nutrition