Salvadoran Yuca con Chicharrón Recipe
Yuca con Chicharrón is a traditional Salvadoran dish featuring boiled or fried yuca, served with or topped by raw cabbage salad, chicharrón, spicy tomato sauce, or chimol.
Ingredients
- Cassava pieces, peeled and sliced – 1 lb
- Chicharrón (pork rind), cut into pieces – ½ lb
- Salt and pepper – to taste
- Vegetable oil
Chimol
- Tomatoes, peeled and diced – 2
- Onion, cubed – 1
- Green hot pepper, thinly sliced – 1
- Cilantro, finely chopped – 3 tbsp
- Lime juice – 4 tbsp
- Salt and Pepper – to taste
Cabbage salad
- Cabbage, grated – ¼ head
- Large carrot, grated – 1
- Onion, sliced thin – 1
- Oregano – 1 tsp
- Limes – 2
- Salt – to taste
Instructions
- Wash the cassava pieces well.
- Fill a large pot with salted water and bring to a boil over high heat.
- Add the cassava and cook for 25 to 35 minutes, or until tender.
- Meanwhile, prepare the chicharron. In a skillet, add the oil.
- When the oil is hot, fry the pork rind on both sides until all pieces are golden brown. Drain on paper towels.
- Add the tomatoes, onion, hot pepper, and cilantro in a large bowl to make the chimol. Season with salt and pepper and add lime juice.
- Mix well, taste, and adjust the seasoning if necessary.
- Mix the grated cabbage, carrots, and onions.
- Add the oregano and juice of the limes. Season with salt and mix well.
- Assemble the yuca, top with chicharron, cabbage salad and chimol.
Nutrition
Calories: 594kcalCarbohydrates: 62gProtein: 39gFat: 22gSaturated Fat: 7gCholesterol: 54mgSodium: 1306mgFiber: 7gSugar: 10g
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