Yuca with Mojo Sauce

Tender yuca is served warm and drizzled with a classic mojo sauce made from olive oil, garlic and vinegar.

1 bag yuca (24 oz.) (frozen) (or 2 fresh yuca)
6 garlic cloves
½ cup olive oil
½ tsp. vinegar
1 pinch salt, or to taste
1 pinch Goya Oregano

Prepare the yuca according to package directions.

Fresh yuca . . . . Cut into 3" pieces, peel with a sharp knife. Place yuca in a large pot with 1 teaspoon salt and cover with water. Bring to a boil and cook for 20 minutes or until just tender. Do not overcook or it will get mushy. When done, carefully remove woody spiny centers by just pulling them off with a fork, Let the yuca sit in the warm water until ready to serve.

Meanwhile, make Mojo sauce. Heat a small skillet over medium heat combine the remaining ingredients, and warm on low until you just begin to smell the garlic. Do not let it simmer, or let the garlic color at all. It should be just be warm.

Drain yuca and transfer to serving dish. Drizzle Mojo over top and serve warm.

This is a side dish or serve for lunch with a salad.