Cuba, Americas · Cuban Yuca con Mojo

Crispy Smashed Yuca with Mojo Aioli

Name: Crispy Smashed Yuca with Mojo Aioli
Cook time: 58 min
Total time: 58 min
Yield: Serves 2
Cuisine: Cuba
Ingredients: Yuca (cassava), fresh or frozen peeled 400 g; Salt 1½ tsp; Extra virgin olive oil 2 tbsp; Dried oregano ¾ tsp; Red onion ½; White vinegar 2 tbsp; Sugar 1 tsp; Lime juice 15 ml; Mayonnaise 60 g; Garlic cloves 1; Orange juice 10 ml; Ground cumin ¼ tsp; Fresh coriander (cilantro) 5 g

Soft-boiled yuca smashed flat and oven-roasted until crunchy, topped with garlic-orange mojo aioli and quick lime-pickled red onions.

ServingsServes 2

Total cooking time58 min

DifficultyEasy

About servingsYuca (cassava) must always be peeled and cooked right through. Never eat it raw or undercooked.

Method

Pickled onions: slice the red onion very thinly into a small bowl and toss with the vinegar, sugar, half the lime juice and a little of the salt. Left to stand while the yuca cooks, it turns bright pink and crisp.
Add in this stepRed onion ½White vinegar 2 tbspSugar 1 tspLime juice 7.5 mlSalt ⅛ tsp
Cut the yuca into 6 cm lengths, peel off the skin and pinkish layer and halve lengthwise. Put it in a 20 cm pot, cover with cold water by 3 cm, add salt, bring to the boil on high heat, then lower to medium heat and simmer for until very tender. It must be soft enough to crumble when pressed, or it will not smash well.
Add in this stepYuca (cassava), fresh or frozen peeled 400 gSalt 0.9 tsp
high heat→medium heat
Preheat the oven to 220 °C. Drain the yuca, let it steam dry for 3 minutes and pull out the cores. Space the pieces on a tray brushed with half the olive oil, press each one flat to about 1.5 cm with the base of a glass, brush with the rest of the oil and sprinkle with salt and oregano. Roast for , turning once halfway, until golden on both sides and crisp at the edges.
Add in this stepExtra virgin olive oil 2 tbspSalt ½ tspDried oregano ¾ tsp
oven
While it roasts, make the mojo aioli: finely grate the garlic and mix it with the mayonnaise, orange juice, remaining lime juice and cumin.
Add in this stepMayonnaise 60 gGarlic cloves 1Orange juice 10 mlLime juice 7.5 mlGround cumin ¼ tsp
Pile the smashed yuca on a plate, drizzle with the aioli, top with the drained pickled onions and coriander, and serve hot.
Add in this stepFresh coriander (cilantro) 5 g

Cook's tip

Under-boiled yuca only cracks when pressed and never crisps. Heating the tray in the oven first makes it even crunchier. In an air fryer, cook at 200 °C for 15–18 minutes, turning halfway.

Cooking it at camp

Boil the yuca at home and bring it cooled; it saves time. At camp, smash and fry it on a griddle or cast-iron pan over the grill with plenty of oil until crisp on both sides. The aioli and pickles can be made at home.