Name: Elida Proenza's Yuca Con Mojo
Ingredients: 2 lb Yuca; Salt; 1 sm White onion, sliced as thinly as possible; For the Mojo:; 2 Cloves garlic; 1/3 ts Salt (or to taste); 1/4 ts Black pepper; 4 tb Lime juice of sour orange juice (Naranja agria); 2 tb Olive oil

CATEGORY	CUISINE	TAG	YIELD
	Mexican	Salads, Mexican	6	Servings

INGREDIENTS

2	lb	Yuca
		Salt
1	sm	White onion, sliced as thinly as possible
		For the Mojo:
2		Cloves garlic
1/3	ts	Salt (or to taste)
1/4	ts	Black pepper
4	tb	Lime juice of sour orange juice (Naranja agria)
2	tb	Olive oil

INSTRUCTIONS

Cut the yuca into 2-in 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 c cold water. Cook
the yuca for 5-10 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 sliced onion and
serve
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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