Elida Proenza's Yucca Con Mojo

• 2 pounds yucca
• 1 x salt
• 1 small white onion sliced thin
• 2 cloves garlic
• 13 teaspoon salt
• 1/4 teaspoon black pepper
• 4 tablespoons lime juice
• 2 tablespoons olive oil

1. Cut the yucca into 2-in pieces and peel with a paring knife.
2. Cut the large pieces in half so that all are of uniform size.
3. Bring ar least 2 quarts salted water to a boil.
4. Add the yucca and cook for 20 minutes or until cracks begin to appear in the center (of the yucca.)
5. Add 1 cup cold water.
6. Cook the yucca for 5 to 10 more minutes, or until very soft.
7. Meanwhile, make the mojo.
8. Finely chop the garlic, and, in a mortar and pestle, pound it to a paste with the salt and pepper.
9. Stir in the lime juice and correct the seasoning.
10. Just before serving, heat the olive oil in a small frying pan and pour it into the garlic mixture.
11. Stand back - it may spatter.
12. Drain the yuca and pull out any fibers.
13. Arrange on a platter or plates and pour the hot mojo on top.
14. Garnish the yuca with thinly sliced onion and serve

salt, white onion, garlic, salt, black pepper, lime juice, olive oil

Taken from recipeland.com/recipe/v/elida-proenzas-yucca-con-mojo-42815 (may not work)