Preparation

• Fill a 6- to 8-quart pot halfway with well-salted water and bring to a boil over high heat.
• Boil the yuca, covered, until tender when pierced with a fork, 30 to 45 minutes. Drain and transfer to a cutting board. Remove any hard, fibrous cores with a fork and transfer to a large serving bowl.
• Combine the olive oil, lemon juice, garlic, onion, and 2 tsp. salt in a 1-quart saucepan. Cook over medium heat, whisking occasionally, until the garlic and onion are soft, about 8 minutes. The mixture should simmer but never boil.
• Pour the hot mojo over the yuca and gently toss to combine. Serve hot.