2 lb Yuca

           Salt
      1 sm White onion, sliced as

           -thinly as possible
           For the Mojo:
      2    Cloves garlic

    1/3 ts Salt (or to taste)

    1/4 ts Black pepper

      4 tb Lime juice of sour orange

           -juice (Naranja agria)
      2 tb Olive oil

  Cut the yuca into 2-in pieces and peel with a paring knife.  Cut the large
  pieces in half so that all are of uniform size.  Bring ar least 2 quarts
  salted water to a boil.  Add the yuca and cook for 20 minutes or until
  cracks begin to appear in the center (of the yuca) Add 1 c cold water. Cook
  the yuca for 5-10 more minutes, or until very soft.
  Meanwhile, make the mojo.  Finely chop the garlic, and, in a mortar and
  pestle, pound it to a paste with the salt and pepper. Stir in the lime
  juice and correct the seasoning. Just before serving, heat the olive oil in
  a small frying pan and pour it into the garlic mixture. Stand back - it may
  spatter.
  Drain the yuca and pull out any fibers.  Arrange on a platter or plates and
  pour the hot mojo on top.  Garnish the yuca with thinly sliced onion and
  serve