Pardon the inexactness of the ingredients.  I got this recipe from my Central American aunt who never measures anything.  So use your instinct, and I promise it’ll come out delicious.  You can’t go wrong with Yuca y Chicharron! 

 

I N G R E D I E N T S

Yuca & Chicharron

2 pounds of yuca (fresh or frozen)

1 pound of pork skin, partly frozen
Garlic and Salt to taste

 

If the yucca is fresh, peal it and set it to cook in a pot with water.  Put some pealed garlic in the pot, and then salt to taste. When the yuca is semi-soft (or blandita), strain out the water, and either cut it into slices or grind it, depending on how you’d like it.

 

Cut the pork skin into pieces 2 inches long and 1/2-inch thick. Season with salt. Cover and refrigerate for 1 hour. Fry the pork until golden brown and crispy, about 5 to 6 minutes. Remove and drain on paper towels. Pour out grease from pan, and stir fry yucca and pork rinds (chicharrones) together.  Season to taste.

 

Sauce

4 to 5 tomatoes

1 onion

1 green Chile

2 to 3 garlic cloves

A little parsley, mint & oregano

2 cubes or sobrecitos of consomé (concentrated)

2 cups water

salt & pepper

 

Liquefy together all the ingredients and place them to cook over a low fire, season to taste.

 

The “Encurtido” (the finishing sauce)

Cabbage

Onion

Carrot

Chile

Vinegar

Oregano

 

The encurtido is prepared with cabbage, onion, and grated carrot, also add chile to taste.  Then add vinegar, boiled water, oregano, and let cool.

 

Preparation

When ready serve the yucca in a leaf (a banana or plantain leaf if possible).  On this place the sauce, the encurtido, and the yucca & chicharrones. DELICIOUS