Latin / Iberian · serves 4 · about 48 minutes
From the Iberia kitchen — main dishes, built around what Gustavo keeps on the shelf.
Ingredients
- 2 tbsp Iberia Organic Extra Virgin Olive Oil
- 2 lbs fresh or frozen peeled yuca (cassava), cut into chunks
- to taste ½ small red onion, thinly sliced
- to taste Salt, to taste
- to taste Black pepper, to taste
- to taste Optional: fresh cilantro or parsley for garnish
Method
- Boil the yuca:
- In a large pot, cover the yuca with salted water. Bring to a boil, then reduce to a simmer and cook for 25–30 minutes, or until fork-tender. Drain well and remove any tough fibrous cores.
- Sauté the mojo mixture:
- In a saucepan, heat Iberia Organic Extra Virgin Olive Oil over medium heat. Add sliced onions and cook until slightly softened, about 2–3 minutes. Stir in Iberia Mojo Criollo, season with black pepper and more salt if needed, and heat gently until warmed through (do not boil).
- Combine and serve:
- Arrange the cooked yuca on a platter or shallow dish. Pour the warm mojo-onion mixture over the top, coating evenly. Garnish with chopped cilantro or parsley. Serve warm as a bold and comforting Cuban-style side.
Recipe inspired by iberiafoods.com. Adapted for Mercado Iberia by Gustavo.