Sabores de Ybor

Subscribe

Cuban Yuca with Bacon & Mojo Onions

Sour

This dish is classic Cuban comfort — tender yuca drizzled with garlicky citrus mojo, then topped with crispy bacon and soft, tangy onions. It’s the kind of side you make for Nochebuena, a Sunday dinner, or whenever you want something that tastes like home. Yuca is naturally creamy and neutral, so it soaks up every drop of mojo. The bacon adds texture and a smoky layer that takes it over the top. Serve it warm with roasted pork, arroz blanco, or even on its own with extra mojo spooned on top.

Ingredients

For the yuca:

  • 2 pounds fresh or frozen yuca, peeled and cut into chunks
  • 1 tablespoon salt
  • Water, to cover

For the bacon & mojo onions:

  • 4–6 slices thick-cut bacon, chopped
  • 1 large white onion, thinly sliced
  • 6 cloves garlic, finely minced
  • ½ cup olive oil
  • ⅓ cup fresh sour orange juice (or 2:1 mix of orange juice + lime juice)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon cumin
  • Optional: 1–2 tablespoons chopped cilantro or parsley for garnish

Instructions

1. Boil the yuca

  1. Place the yuca in a large pot and cover with water.
  2. Add the tablespoon of salt.
  3. Bring to a boil, reduce heat, and simmer for 25–35 minutes, or until fork-tender.
  4. Drain well and remove the tough fibrous string from the center of each piece.
  5. Transfer to a serving platter.

2. Cook the bacon

  1. In a large skillet over medium heat, cook the chopped bacon until crispy.
  2. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pan.

3. Make the mojo onions

  1. In the same skillet with the bacon fat, add the olive oil.
  2. Add the sliced onions and sauté until soft and translucent, about 6–8 minutes.
  3. Stir in the minced garlic and cook for 1 minute until fragrant.
  4. Add the sour orange juice, salt, pepper, and cumin.
  5. Let the mixture simmer for 2–3 minutes so the flavors come together.

4. Assemble

  1. Spoon the hot onions and mojo over the cooked yuca.
  2. Sprinkle the crispy bacon on top.
  3. Garnish with cilantro or parsley if you like.
  4. Serve warm, ideally right away so everything stays glossy and fragrant.

Tips

  • If using frozen yuca, no need to thaw — just boil slightly longer.
  • For extra flavor, heat the mojo until it just begins to bubble before pouring it on.
  • For a lighter version, you can use less bacon or sub turkey bacon, but traditional Cuban kitchens go all in.