Receta yuca al ajillo: Receta de yuca al ajillo
Yuca al Mojo de Ajo [Recipe + Video] Cassava w. Garlic Sauce
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En Español Recipe ↆ
Yuca (cassava) is our favorite root vegetable, hands down, and serving yuca con mojo de ajo makes it all the better. A simple, humble dish you can easily find on any Dominican roadside, boiled yuca al mojo (cassava w. garlic sauce) goes well with many popular dishes.
Yuca con mojo de ajo.
Why we ❤️ it
I know for a fact that yuca al mojo de Ajo (cassava with garlic sauce) is as popular a dish in Puerto Rico and Cuba as it is in the Dominican Republic. It’s one of our favorite ways to eat yuca, only possibly behind our lovely Yuca encebollada (boiled cassava with Dominican red onions).
Garlic is the ingredient that takes this Yuca con mojo from pleasant to somebody-hold-me-or-I’ll-eat-all-this. Garlic is one of those things that define our cuisine. There’s a good reason why our trusty pilón (wooden pestle and mortar) has become a symbol of our traditional cuisine.
What’s yuca con mojo?
Yuca con mojo or yuca al mojo de ajo is a simple dish of chunks of boiled fresh yuca, drizzled with a garlicky mojo sauce made with abundant garlic, the lovely citrus touch of bitter oranges or lime juice, black pepper, and minced parsley or cilantro.
Serving suggestions
Yuca hervida is very versatile, and we serve it for breakfast, lunch, and dinner. It’s great as a side dish in our Fritura dominicana platter. For breakfast, you can go as easy as a fried egg, and maybe if you are feeling extra generous, some avocado and a few slices of Salami frito.
For lunch or dinner, you can serve yuca with mojo with fried Longaniza frita, Chuleta frita (Dominican pork chops), or Chicharron. I also love it with Arenque con huevos (smoked herring and eggs).
Yuca al mojo de ajo.
Top tips
- Fresh yuca is always preferred, but frozen yuca is also acceptable. Use whichever you have at hand.
- Peeling yuca is very easy; you simply need a paring knife and our handy How to peel yuca tutorial with video.
- If you can’t find them, you can substitute lemon juice for bitter oranges (valencia oranges) or limes.
About this recipe
All three of the Spanish islands in the Caribbean have their own version of boiled yuca con salsa de ajo (also see our recipe for Wasakaka), but there isn’t a whole lot of difference between them. This is the nicest, tastiest, simplest yuca con salsa de ajo recipe I’ve found.
Buen provecho!
Recipe
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Yuca al Mojo de Ajo [Recipe + Video] Cassava with Garlic Sauce
By: Clara Gonzalez
Learn how to make this yuca hervida con mojo de ajo, a dish that combines the delicate taste of yuca, with a strongly flavored sauce that makes a party of flavor in your mouth.
5 from 4 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Dinner
Cuisine Dominican, Latino, Vegan
Servings 4 people
Calories 658 kcal
- 2½ pound yuca (cassava), [1. 1kg] peeled, chopped, washed
- 1½ teaspoons salt, [9g]
1kg] peeled, chopped, washedIngredients for the Mojo de Ajo
- 6 tablespoon olive oil
- 1 head garlic, [50g] minced
- 6 tablespoon minced parsley, [12g] or cilantro
- 6 tablespoon bitter orange juice, (or lime juice)
- ½ teaspoon salt, [3g] (or more, to taste)
- ½ teaspoon pepper (freshly-cracked, or ground), [1.1g] (or more, to taste)
- A pinch of oregano, (optional)
Place yuca into a medium-sized pot. Pour in 6 cups [1.5l] of water and add salt.
Simmer over medium-high heat for 10-15 minutes, or until fork tender (test by poking with a fork, it should be like cooked potatoes).
Drain the water and discard it. Set the boiled yuca aside.
Make mojo for yuca while the yuca is boiling by heating the oil in a small pan or saucepan over very low heat. Stir in the garlic. Cover and cook for 5 minutes. Remove from the heat.
Mix in parsley, bitter orange juice, salt, black pepper, and oregano. Taste and season with more salt and pepper if you find it necessary.
Serve yuca warm with mojo de ajo on the side.
Calories: 658kcalCarbohydrates: 112gProtein: 4gFat: 21gSaturated Fat: 3gSodium: 626mgPotassium: 854mgFiber: 5gSugar: 5gVitamin A: 610IUVitamin C: 74.9mgCalcium: 69mgIron: 1.4mg
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.
READERS SEARCHED FOR mojito para yuca, mojo para yuca, yuca al mojo, yuca mojito
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FAQs
How long to boil cassava?
How long you need to boil cassava (yuca) will depend on the quality and freshness of the yuca, and how big you cut the chunks.
Good yuca would take about 15 minutes to boil over medium heat.
What is yuca in English?
The name for yuca in English is cassava. You may see it spelled as yucca, but that is an entirely different, and inedible plant.
How to peel cassava?
To peel cassava you can use a pairing knife to remove the brown thin skin, and the pink and white thicken rind beneath it.
Can you boil cassava with the skin on?
We never boil cassava with the skin on. You can peel yuca even before the water boils, so that’s unnecessary.
Published May 23, 2017, revised
More The Best Dominican Side Dishes
Edited: | Publish:
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Puerto Rican–Style Yuca with Onion and Garlic Sauce
Serves
6Ready in
Prep time
Cooking time
353 calories per serving
Serves
6Ready in
Prep time
Cooking time
A tangy, garlic-spiked mojo sauce pairs beautifully with yuca, which goes from a starchy root to a creamy, mild-tasting veggie once boiled.
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Ingredients
- ½ cup olive oil /½ taza de aceite de oliva
- 1 medium onion, thinly sliced /1 cebolla mediana cortada en láminas finas
- 6 cloves garlic, finely chopped /6 dientes de ajo bien picaditos
- 2 tbsp distilled white vinegar /2 cucharadas de vinagre blanco destilado
- 1 (24 oz) bag frozen yuca /1 bolsa (de 24 oz) de yuca congelada
Steps
- 1 In a 12-inch skillet, heat the oil on medium. Add the onion. Cook 7 min., until almost soft, stirring occasionally. Stir in the garlic and vinegar. Cover and reduce heat to low. Cook 25 min., until onions are soft and garlic is fragrant but not browned, stirring occasionally. Season with salt and pepper to taste. Keep warm on low.
Calentar el aceite en una sartén de 12 pulgadas a fuego medio. Añadir la cebolla. Cocinar durante 7 minutos removiendo de vez en cuando hasta que casi se ablande. Incorporar el ajo y el vinagre. Tapar y bajar el fuego a fuego lento. Cocinar durante 25 minutos removiendo de vez en cuando hasta que la cebolla se ablande y el ajo desprenda su aroma pero sin que llegue a dorarse. Condimentar con sal y pimienta al gusto. Mantener caliente a fuego lento.
- Meanwhile, heat a large pot of salted water to a boil on medium-high. Add the yuca and return water to a boil. Reduce heat to simmer and cook 20 min. , until yuca is very tender. Drain and transfer yuca to a cutting board. Remove and discard any tough cores from centers of yuca.
Mientras tanto calentar una olla grande con agua salada y ponerla a fuego medio-alto hasta que rompa a hervir. Añadir la yuca y dejar que el agua vuelva a hervir. Bajar el fuego y dejar que se cocine a fuego lento durante 20 minutos hasta que la yuca quede muy tierna. Escurrir la yuca y pasarla a una tabla de cortar. Quitar y desechar todos los centros duros de la yuca.
- Transfer yuca to a wide serving bowl. Pour warm onion mixture over yuca, gently stirring to combine. Cover and let stand 15 min., until yuca absorbs oil. Serve immediately.
Pasar la yuca a un recipiente de servir. Verter el preparado a base de cebolla sobre la yuca y remover con cuidado para combinarlas. Tapar y dejar reposar durante 15 minutos hasta que la yuca absorba el aceite.
Cook 7 min., until almost soft, stirring occasionally. Stir in the garlic and vinegar. Cover and reduce heat to low. Cook 25 min., until onions are soft and garlic is fragrant but not browned, stirring occasionally. Season with salt and pepper to taste. Keep warm on low.
, until yuca is very tender. Drain and transfer yuca to a cutting board. Remove and discard any tough cores from centers of yuca.