When we lived in New Orleans we frequented a tiny Cuban cafe where we always got the wonderful oxtail stew, a weekend special. My husband's favorite accompaniment was the stewed yucca, which included sliced onions and had a mildly sweet taste and unctuous texture. We live in Phoenix now, and I'm planning to make the oxtail dish for Christmas Eve -- I think I can fairly well duplicate that one, and I'll make black beans and rice. However, all the stewed yucca recipes I've found provide for mixing up a mojo sauce of garlic, lime or sour orange juice, and warm olive oil, and pouring this over the cooked yucca. This doesn't sound like the same dish. I suppose I could just omit the lime juice, but does anybody have a recipe that sounds more like the one my husband is craving?