Yuca al Mojo Puertorriqueña

Step by stepInstructions

1. Cut the yuca into 3-inch (8 cm) chunks and remove the thin, woody core string if present.
2. Boil the yuca in generously salted water until tender and easily pierced, 20 to 25 minutes. Drain well.
3. In a small skillet, warm the olive oil over medium heat and sauté the garlic until fragrant and just golden, about 2 minutes; do not let it burn.
4. Off the heat, stir in the vinegar, salt, recao and olives.
5. Arrange the hot yuca on a platter, pour the mojo over it, and toss gently to coat. Serve warm.