Instructions: * Note: About 5 pounds trimmed weight or 5 pounds frozen chunks, preferably Costa Rican yuca from La Fe brand.

Place the yuca in a large 6-quart pot. Cover with 5 quarts cold water. Add the salt and bring to boil over high heat. Lower heat to medium and cook covered until it feels tender when pierced with a fork but still keeps its shape, about 30 minutes. Be careful not to overcook because yuca can turn into a gooey paste. Turn the heat to low and leave the yuca in the hot water until ready to serve.

For The Mojo Sauce: While the yuca cooks, prepare the mojo sauce. Heat the olive oil until fragrant in a medium frying pan over medium-high heat. Saute the onion rings until lightly golden. Add the garlic and the cumin and saute, stirring for a few seconds, until golden. Pour in the bitter orange juice. Season with salt and pepper, to taste.

Very quickly, drain the yuca in a large colander and transfer to a decorative serving platter. Cover with the mojo sauce and serve piping hot. In Cuba and the Hispanic Caribbean, yuca con mojo is served alongside rice and beans and roast pork.

This recipe yields 6 to 8 servings.

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