Fried Yuca (Yuca Frita)

Prepare the yuca several hours before frying. Peel the hard crust from the yuca. Cut in 2 or 3 inch chunks and boil in a large pot in salted water until soft but not falling apart. Drain and let cool. Remove the hard center string or core and cut in pieces the size of thick French fries. Spread out the pieces on paper towels to dry for several hours before frying. Pour about 1⁄2 inch of oil into a deep skillet or heavy saucepan and heat to medium temperature. Fry in batches so not to overcrowd the pan. Fry the yuca pieces until just golden. Salt hem and place on a paper towels to soak excess oil. Serve with mojo marinade as dipping sauce.