Recipe - Elida Proenzas Yuca Con Mojo

2 pound Yuca
Salt
1 small White onion, cut or sliced up as
thinly as possible
For the Mojo:
2 Cloves garlic
1/3 teaspoon Salt (or to taste)
One fourth teaspoon Black pepper
4 tablespoon Lime juice of sour orange
juice (Naranja agria)
2 tablespoon Olive oil

Cut the yuca into 2in pieces and peel with a paring knife. Cut the large
pieces in half so that all are of uniform size. Bring ar least 2 quarts
salted water to a boil. Add the yuca and cook for 20 minutes or until
cracks begin to appear in the center (of the yuca) Add 1 cup cold water. Cook
the yuca for 510 more minutes, or until very soft.

Meanwhile, make the mojo. Finely chop the garlic, and, in a mortar and
pestle, pound it to a paste with the salt and pepper. Stir in the lime
juice and correct the seasoning. Just before serving, heat the olive oil in
a small frying pan and pour it into the garlic mixture. Stand back it may
spatter.

Drain the yuca and pull out any fibers. Arrange on a platter or plates and
pour the hot mojo on top. Garnish the yuca with thinly cut or sliced up onion and
serve

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini