Yuca con mojo is a staple side dish of Cuban cuisine. This dish is a must have in most Cuban celebrations, especially Noche Buena.
In my family, this dish is always served alongside some lechon. We also use the strained fat drippings from the lechon to make our mojo for this dish, giving the yuca a great complexity in flavor that pairs perfectly with the lechon.
Why you'll love this yuca con mojo Cubano
- Yuca is rich in Vitamin C, Vitamin B and Potassium
- This dish is gluten free.
- Perfect side dish for any meal.
- Garlic lover's dream dish.
- The onions, garlic and citrus add an amazing brightness to the starchy yucca.
- The pork rinds/pork crackling/ chicharron add a great crunch and variety in texture.
What is Yuca?
Yuca is a root vegetable, also known as Cassava and Yucca, that is a drought tolerant vegetable that thrives throughout the Caribbean and South America. It's scientific name is Manihot Esculenta and it's a very starchy veggie with a large amount of carbohydrates. From yuca we also get tapioca and cassava flour.
Fresh vs. Frozen Yuca
Fresh Yuca is great, but with it comes the tedious process of peeling and chopping it. Cassava has a very thick rind that requires some muscle and a sharp knife to remove. Using fresh yuca is labor intensive and time consuming.
For that reason, I prefer frozen yuca use frozen yuca in this recipe. It saves you a lot of time and hassle.
Fresh Mojo vs Cooked Mojo
Fresh mojo like the one seen here, is used in Cuban cuisine as a marinade. It's made with sour oranges, garlic and a variety of spices.
Cooked mojo like the one used in this recipe is made of sauteeing onions and garlic in some type of oil and citrus.
Ingredients
- Frozen Yuca
- Garlic
- Lime Juice
- Onions
- Salt & Pepper
- Pork Rinds/Chicharron
- Lechon drippings/Reserved Bacon Grease
- Parsley
See recipe card for quantities.
Instructions
How to Cook Yuca Using an Instant Pot
- 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.
- When 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 on your serving dish.
- As you remove each piece of yuca, be sure to remove the thick fibrous core from each piece of yuca.
Make your mojo
- 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.
Substitutions
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.
Equipment needed for yuca with Cuban mojo
For this Cuban yuca con mojo dish you'll need an Instantpot
Storage
You can store your cooked yuca with Cuban 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 minced 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.
Check out these other Cuban recipes
Yuca con mojo Cubano
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.
Lisa Lynn Mas says
THANK YOU! I’ve turned my garlic blue more than once and didn’t know why. Thank you for that tip.