Cuban Beef Tasajo in Onion and Cumin Mojo with White Rice and Roasted Yuca

Name: Cuban Beef Tasajo in Onion and Cumin Mojo with White Rice and Roasted Yuca
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4
Cuisine: Cubana
Ingredients: 1.5 lb thinly sliced beef steak; 1/2 cup sour orange juice; 6 cloves fresh garlic, minced; 1 1/2 tsp ground cumin; 1 tsp dried oregano; 1 3/4 tsp salt; 1 tsp black pepper; 4 tbsp vegetable oil; 2 cups white onion, sliced; 2 tbsp white vinegar; 1 leaf bay leaf; 1 1/4 cups long-grain white rice; 3 cups water; 1.5 lb peeled yuca, cut into chunks; 2 tbsp lemon juice; 2 tbsp fresh parsley, chopped

An original Cuban-inspired main dish featuring thin slices of beef marinated in sour orange, garlic, and cumin, seared on a hot pan and finished with a warm onion mojo. It is served with fluffy white rice and roasted yuca for a comforting, flavorful meal.

30 minPrep

45 minCook

75 minTotal

4Servings

Dairy-FreeHigh Protein

Ingredients

Adjust servings

700 g thinly sliced beef steak (preferiblemente falda or bistec for saltear)
120 ml sour orange juice (for marinar the res)
18 g fresh garlic, minced (divided entre marinada, mojo and yuca)
4 g ground cumin (divided)
2 g dried oregano (for the marinada)
10 g salt (or to taste, divided)
2 g black pepper (divided)
60 ml vegetable oil (divided entre res, mojo and yuca)
250 g white onion, sliced (for the mojo)
30 ml white vinegar (for the mojo)
1 unit bay leaf (for the mojo)
240 g long-grain white rice (enjuagado)
720 ml water (for cocer the arroz)
700 g peeled yuca, cut into chunks (without the fibra central si es muy gruesa)
30 ml lemon juice (for terminar the yuca)
8 g fresh parsley, chopped (for decorar)

Nutrition facts

per serving

612 kcal

Calories

37 g

Protein

47 g

Carbs

29 g

Fat

3.8 g

Fiber

43.2 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Sulfites

Instructions

1
1. In a bowl, combine the beef with the sour orange juice, half of the minced garlic, 1 teaspoon of cumin, the dried oregano, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 tablespoon of vegetable oil. Cover and marinate in the refrigerator for 20 minutes.
2
2. Preheat the oven to 425 °F / 220 °C. Place the yuca in a pot with enough water to cover it and a pinch of salt. Boil for 15 minutes, until just tender but not falling apart. Drain well.
3
3. Transfer the drained yuca to a baking tray, add 2 tablespoons of vegetable oil, half of the remaining minced garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss well and roast for 25 minutes at 425 °F / 220 °C, turning halfway through. Once out of the oven, drizzle with the lemon juice.
4
4. While the yuca roasts, make the rice. Place the white rice and water in a saucepan with 1/4 teaspoon salt. Bring to a boil, reduce the heat, cover, and cook for 18 minutes until the liquid is absorbed. Turn off the heat and let it rest for 5 minutes before fluffing with a fork.
5
5. For the onion mojo, heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the white onion, bay leaf, remaining cumin, 1/4 teaspoon salt, and the rest of the black pepper. Cook for 8 to 10 minutes until the onion is soft and lightly golden.
6
6. Add the white vinegar and the rest of the minced garlic to the onion mojo. Cook for 1 more minute, stirring, so the garlic perfumes the mixture without burning. Remove the bay leaf and keep the mojo warm.
7
7. Heat a griddle or large skillet over medium-high heat. Cook the marinated beef in batches for 1 to 2 minutes per side, until nicely browned but still juicy. Do not overcrowd the pan so the meat sears properly.
8
8. Return all the beef to the skillet and spoon the onion mojo over the top. Toss for 1 minute to blend the flavors.
9
9. Serve the beef with white rice and roasted yuca. Finish with the chopped fresh parsley over the yuca and beef before serving.

Chef tips

For deeper flavor, marinate the beef for up to 1 hour in the refrigerator. If you can get fresh sour orange, squeeze it just before using for a more authentic profile. The yuca should be parboiled before roasting so it becomes creamy inside and golden outside.

Substitutions

You can replace the beef with thin pork steak, adjusting the cooking time to 2 to 3 minutes per side. If sour orange juice is unavailable, use a mix of 1/4 cup orange juice and 1/4 cup lime or lemon juice. The parsley can be swapped for cilantro if you prefer a more herbal finish.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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