El Fogón de Frakie

Yuca al Mojo is a true Puerto Rican classic. Whether it’s served at a backyard BBQ or a holiday dinner, these tender root vegetables marinated in a garlicky onion sauce are always the first to disappear.   Ingredients:  

• 1 lb yuca
• ¼ cup of olive oil
• 4 – 5 garlic cloves ( minced)
• 2 tbsp white vinegar
• ½ tsp salt to taste
• 8 to 10 chopped olives
• ½ onion

  Methods:  

• Cut the yuca into bite-sized chunks and boil in salted water until fork-tender (about 20 minutes).
• Carefully drain the yuca and set it aside in a large heat-proof bowl.
• In a small skillet, heat the olive oil over medium heat. Add the minced garlic and vinegar, and sauté just until the garlic is fragrant (don’t let it brown!).
• Pour the warm garlic-oil mixture over the yuca. Add the chopped onions and olives.
• Gently toss everything together until the yuca is well-coated. Serve warm or at room temperature and enjoy!