• ½ cup Iberia Mojo Criollo
• 2 tbsp Iberia Organic Extra Virgin Olive Oil
• 2 lbs fresh or frozen peeled yuca (cassava), cut into chunks
• ½ small red onion, thinly sliced
• Salt, to taste
• Black pepper, to taste
• Optional: fresh cilantro or parsley for garnish

1. Boil the yuca:

In a large pot, cover the yuca with salted water. Bring to a boil, then reduce to a simmer and cook for 25–30 minutes, or until fork-tender. Drain well and remove any tough fibrous cores.

2. Sauté the mojo mixture:

In a saucepan, heat Iberia Organic Extra Virgin Olive Oil over medium heat. Add sliced onions and cook until slightly softened, about 2–3 minutes. Stir in Iberia Mojo Criollo, season with black pepper and more salt if needed, and heat gently until warmed through (do not boil).

3. Combine and serve:

Arrange the cooked yuca on a platter or shallow dish. Pour the warm mojo-onion mixture over the top, coating evenly. Garnish with chopped cilantro or parsley. Serve warm as a bold and comforting Cuban-style side.