Ingredients
MOJO:1/4 cup sour orange marinade1/4 cup olive oil4 garlic cloves, minced1/2 teaspoon ground cumin1/4 teaspoon salt1/4 teaspoon dried oregano1/8 teaspoon pepperFRIES:1-1/2 pounds yuca or cassava root, peeled, cored and cut into 3-inch pieces1 teaspoon saltOil for frying
Preparation
In a small bowl, whisk the mojo ingredients. Refrigerate, covered, at least 2 hours or overnight.
Place yuca and 1 teaspoon salt in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until fork-tender, 20-25 minutes. Drain and pat yuca pieces dry.
In a deep skillet, heat 1 in. of oil to 375°. Fry yuca, a few pieces at a time, until golden brown, 8-10 minutes. Drain on paper towels. Serve immediately with dipping sauce, or toss to coat, if desired.
