Elida Proenza's Yucca Con Mojo

Directions

Cut the yucca 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 yucca and cook for 20 minutes or until cracks begin to appear in the center (of the yucca.)

Add 1 cup cold water.

Cook the yucca for 5 to 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