Yuca con Mojo

Bring a large pot of salted water to a boil over high heat. Add the peeled and cut yucca pieces and cook until fork-tender, approximately 20-25 minutes.

While the yucca cooks, combine the garlic cloves and Spanish olive oil in a medium saucepan over medium heat. Cook, stirring occasionally, until the garlic becomes golden and fragrant, about 5-7 minutes.

Pour the sour orange juice into the garlic-infused oil and stir to combine. Remove from heat and season with salt to taste.

Drain the cooked yucca thoroughly in a colander, shaking gently to remove excess water.

Transfer the drained yucca to a serving platter, arranging the pieces in a single layer or mound.

Pour the warm mojo sauce (garlic, olive oil, and sour orange juice mixture) directly over the yucca, ensuring the garlic cloves and flavorful oil coat all pieces evenly.

Garnish with finely chopped fresh parsley if desired. Serve immediately while the yucca is hot and the mojo sauce is warm.