Yuca con Mojo with Crisp Tostones (Cuban-style, Plant‑Based)
Boiled cassava (yuca) dressed in a garlicky citrus mojo and served with twice‑fried green plantain tostones for crisp contrast. A classic Cuban pairing that's simple, bright, and fully plant‑based.
1 hr
start to finish
20 min
hands on
Easy
difficulty
4
servings
Ingredients
For the yuca
For the mojo
For the mojo (optional)
For the tostones
Garnish
Method
Rinse the peeled, cut yuca pieces and place them in a large pot; cover with cold water by 1 inch and add 1 tsp salt.
Bring the pot to a boil over high heat, then reduce to a simmer and cook until the yuca is fork-tender and a knife slips in easily, about 20 minutes.
Drain the yuca and, when cool enough to handle, halve each piece and remove the tough fibrous core from the center with a small knife.
While the yuca cooks, make the mojo: add the minced garlic and oil to a small skillet and warm over low heat until the garlic is fragrant but not browned, about 2 minutes.
Transfer the warm garlic-and-oil mixture to a heatproof bowl and whisk in the orange juice, lime juice, oregano, cumin, salt, pepper and the optional vinegar; let the mojo sit at room temperature to marry flavors, at least 10 minutes.
Peel and cut the green plantains into 1-inch rounds (if you haven't already) and pat them dry.
Heat the neutral oil in a large heavy skillet over medium-high heat until shimmering (about 350°F / 175°C if using a thermometer).
Fry the plantain rounds in 1–2 batches, turning once, until lightly golden and pliable, about 2–3 minutes per side; transfer to paper towels to drain.
Working with one round at a time, place a fried plantain between two pieces of parchment or atop a flat surface and press or smash to about 1/4-inch thickness using a tostonera, heavy plate, or bottom of a glass.
Return the smashed plantains to the hot oil and fry in batches until crisp and golden, about 1–2 minutes per side; transfer to paper towels and immediately sprinkle with 1 tsp salt.
To serve the yuca, place the drained pieces in a shallow dish and spoon warm mojo over them so the sauce soaks in; let sit 2 minutes for the flavors to penetrate.
Arrange yuca and tostones on a platter, sprinkle chopped cilantro if using, and serve with lime wedges for squeezing.
Worth knowing
- If you can't find fresh yuca, you can substitute frozen cooked yuca — thaw and warm it briefly in the mojo before serving.
- Traditional Cuban mojo often uses bitter orange (naranja agria). If you can find it, use 1/4 cup bitter orange juice and 1 tbsp lime juice; otherwise use the orange + lime combo listed.
- Smash plantains gently so they hold together; over-smashing will make them fall apart in the second fry.
- Make the mojo ahead and store in the fridge up to 2 days; bring to room temperature before pouring over yuca.
Make it yours
Cooking without dairy, without an oven, for someone who won't touch chilli, or for six instead of four? Have the recipe rewritten around it — quantities, steps and all.
VeganGluten-freeDairy-freeBudgetKid friendly
More Cuban cooking
An original Restaurant Pro recipe — our own composition in the idiom of Cuban cooking, not any restaurant's recipe. Written to be vegan and gluten-free and dairy-free as listed.