2 pounds Yuca Root peeled and cut into bite size pieces.
1/8 teaspoon Salt
Mojo sauce (below)

In a large saucepan, cover yuca with water plus 2 inches, add salt. Bring to a boil, lower heat to a simmer, cover, let simmer until yuca is fork tender but still intact. Drain yuca.

Add the mojo. (recipe below)

1/3 cup olive oil
6 to 8 cloves garlic, thinly sliced or minced
2/3 cup fresh sour orange juice or lime juice
1/2 teaspoon ground cumin
Salt and freshly ground black pepper, to taste

Heat the olive oil in a deep saucepan over medium heat. Add the garlic and cook until fragrant and lightly toasted but not brown, about 30 seconds. Add sour orange juice, cumin, and salt and pepper. Stand back: The sauce may sputter. Bring the sauce to a rolling boil. Correct the seasonings, adding salt and pepper to taste. Cool before serving. Mojo tastes best when served within a few hours of making, but it will keep for several days, covered, in the refrigerator.