Perfect Mojo for Yuca

Ingredients

• 2 onions (julienned)
• 4 tbsp olive oil
• 20 g butter
• 1 mazo parsley (chopped)
• 2 dientes garlic (minced)
• 2 lemons (juiced)
• salt (to taste)
• pepper (to taste)

Steps

1. 1

   Prepare the ingredients by julienning the 2 onions, chopping the bunch of parsley, mincing the 2 garlic cloves, and squeezing the juice of the 2 lemons.

2. 2

   Heat the 4 tbsp of olive oil in a skillet over medium heat.

3. 3

   Add the onions to the skillet and begin to sauté.

4. 4

   Add the chopped parsley, garlic, and lemon juice to the skillet.

5. 5

   Season the mixture with salt and pepper to taste.

6. 6

   Add the 20 g of butter and continue sautéing for about 5 minutes in total until the onions look glossy.

7. 7

   Pour the hot mojo over the previously boiled yuca and serve immediately.

Notes

This recipe also works excellently as an accompaniment for roasted pork. Some comments suggest that the traditional Cuban recipe uses lard and sour orange instead of butter and lemon, but this version with onion and parsley is a very popular variation.

Nutrition per serving

• side dish
• cuban
• yuca
• cassava
• vegetarian
• easy
• quick