Yuca with Mojo (Yuca con mojo) — Cuban Cassava with Garlic Citrus Sauce

• 1.2 kgfresh yuca (peeled and cut into 8 cm lengths)
• 3 lwater
• 12 gfine sea salt
• 120 mlnaranja agria juice (Cuban bitter orange juice, fresh or bottled)
• 80 mlextra-virgin olive oil
• 8 clovegarlic (finely minced or crushed)
• 1large yellow onion (thinly sliced)
• 1 tspdried oregano
• 0.5 tspground black pepper

Instructions

1. 1

   Place the peeled yuca pieces in a large pot with 3 liters of water and 12 grams of salt. Bring to a strong boil over high heat, then reduce to a steady simmer so the yuca cooks evenly without breaking apart too early.

2. 2

   Simmer the yuca for 25 to 35 minutes, depending on thickness, until the pieces are tender enough to pierce easily with a knife. Drain well, then split any large pieces and remove the tough fibrous core from the center of each piece.

3. 3

   While the yuca cooks, combine the naranja agria juice, 6 grams of salt, black pepper, and dried oregano in a heatproof bowl. Stir until the salt begins to dissolve, and keep the bowl close to the stove because the hot oil will be added to it.

4. 4

   Warm the olive oil in a small saucepan over medium-low heat, then add the garlic and sliced onion. Cook for 3 to 4 minutes, stirring often, until the garlic smells fragrant and the onion softens, but do not let the garlic brown because browned garlic can make the mojo bitter.

5. 5

   Carefully pour the hot garlic-onion oil into the naranja agria mixture, standing back because the citrus may bubble. Stir well to make a bold Cuban mojo that is garlicky, citrusy, and lightly herbal.

6. 6

   Arrange the hot yuca on a warm serving platter and spoon the mojo over every piece, making sure the onion and garlic are distributed evenly. Let it stand for 5 minutes before serving so the cassava absorbs some of the citrus and oil.